Open AccessRelationship between lactic acid bacteria, malolactic fermentation and wine colour
Author(s) -
Nair Olguín,
Lucrecia Delfederico,
Liliana Semorile
Publication year - 2021
Publication title -
ives technical reviews
Language(s) - English
Resource type - Journals
ISSN - 2680-4905
DOI - 10.20870/ives-tr.2021.4787
Subject(s) - oenococcus oeni , malolactic fermentation , wine , lactic acid , food science , wine fault , bacteria , starter , fermentation , chemistry , biology , genetics
Some phenolic acids can either inhibit or stimulate the growth of Oenococcus oeni and other lactic acid bacteria (LAB) in wine. It has been observed that some LAB metabolism could have an influence on wine colour. In this article, some of the relationships between LAB, malolactic fermentation (MLF) and phenolic compounds are summarised; these relationships are important for the selection of LAB to make starter cultures and are of interest for wineries in terms of its effect on wine colour.