Affiliation:
1. Institut d'Oenologie, Université de Bordeaux II, and Institut National de la Recherche Agronomique, 33405 Talence, France
Abstract
We showed that the growth of lactic acid bacteria during alcoholic fermentation depends on the composition of the must. We illustrated how the addition of sulfur dioxide to the must before fermentation and the temperature of storage both affect the growth of these bacteria in the wine. Whereas species of
Lactobacillus
and
Leuconostoc mesenteroides
were isolated from grapes and must,
Leuconostoc oenos
was the only species isolated after alcoholic fermentation. This organism was responsible for the malolactic fermentation. Isolates of this species varied in their ability to ferment pentoses and hexoses. The survival of
Leuconostoc oenos
in wines after malolactic fermentation depended on wine pH, alcohol concentration, SO
2
concentration, and temperature of storage.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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