Affiliation:
1. The Australian Wine Research Institute, Glen Osmond, South Australia, Australia
Abstract
Malolactic fermentation is an indispensable step in the elaboration of most wines and is generally performed by
Oenococcus oeni
, a Gram-positive heterofermentative lactic acid bacterium species. While
O. oeni
is tolerant to many of the wine stresses, including low pH and high ethanol concentrations, it has high sensitivity to SO
2
, an antiseptic and antioxidant compound regularly used in winemaking.
Publisher
American Society for Microbiology
Subject
Infectious Diseases,Cell Biology,Microbiology (medical),Genetics,General Immunology and Microbiology,Ecology,Physiology
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