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Six malo-lactic strains of lactic acid bacteria were isolated from California wines and identified asLactobacillus delbrueckii, L. buchneri, L. brevis, Leuconostoc citrovorum , and two strains ofPediococcus cerevisiae . Malo-lactic fermentation was induced in separate lots of wine by inoculation of each lot with one of the strains of bacteria. Malo-lactic fermentation had occurred in each inoculated wine within 2 months. The resultant wines were subjected to chemical analysis, including gas chromatographic examination of concentrated extracts of the wines. Only a few differences in composition were found when the malo-lactic wines were compared one with another. The differences that were found were in volatile acidity and in concentrations of acetoin (plus diacetyl) and probably diethyl succinate.

Chemical Characterization of Wines Fermented with Various Malo-lactic Bacteria