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A Tentative Model to Evaluate the Kinetics of Malolactic Fermentation a
Author(s) -
ANDRICH G.,
CASELLA S.,
FIORENTINI R.,
SPETTOLI P.
Publication year - 1988
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/j.1749-6632.1988.tb25857.x
Subject(s) - humanities , library science , computer science , art
Malolactic fermentation in wine-making greatly contributes to wine quality\udbecause it lowers the overtly high acidity and improves the sensory characteristics and\udmicrobiological stability of the wine. The conversion of L-malate to lactate, carried out\udby heterolactic bacteria working in batch or in immobilized form, has been studied\udwidely,'-' but knowledge of the kinetic steps involved would allow for the control of this\udfermentation process in order to obtain more efficiently the desired bioconversion.\udThis discussion reports some of the preliminary results concerning the kinetics of\udthe malolactic fermentation induced by Leuconostoc oenos ML 34