What influence do these bacteria have on wines? What new bacteria are being studied to carry out this fermentation? Find below articles about malolactic fermentation published in our 3 media (OENO One, IVES Technical Reviews and IVES Conference Series).
In this work, we study the influence of succinic acid and pH on O. oeni CH11 and PSU-1 strains, both during MLF and in resting cell experiments […]
The present study, therefore, investigated the impacts of fumaric acid – namely its solubility, acidifying power, and impacts on colour and phenolic compounds – on musts and wines in comparison to other acids […]
This study explored the impact of sequential cultures of L. thermotolerans and Saccharomyces cerevisiae on MLF performance in white and red wines […]
IVES Technical Reviews
In this article, some of the relationships between lactic acid bacteria (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 […]
Recent research in non-Saccharomyces yeasts promotes their use as starter cultures in wine alcoholic fermentation together with S. cerevisiae. The use of these non-conventional yeasts can modulate the organoleptic profile of wines. In this article we discuss the main oenological consequences of these interactions and how malolactic fermentation can be stimulated using some of these non-Saccharomyces yeasts […]
IVES Conference Series
Would you like to find information about the congress? With IVES Conference Series, read all the proceedings of the session “Grape and wine microorganisms: diversity and adaptation” at OENO IVAS 2019.