Malolactic fermentation in wine-making greatly contributes to wine quality because it lowers the overtly high acidity and improves the sensory characteristics and microbiological stability of the wine. The conversion of L-malate to lactate, carried out by heterolactic bacteria working in batch or in immobilized form, has been studied widely,'-' but knowledge of the kinetic steps involved would allow for the control of this fermentation process in order to obtain more efficiently the desired bioconversion. This discussion reports some of the preliminary results concerning the kinetics of the malolactic fermentation induced by Leuconostoc oenos ML 34.
A tentative model to evaluate the kinetics of malolactic fermentation.
CASELLA, SERGIO;
1988
Abstract
Malolactic fermentation in wine-making greatly contributes to wine quality because it lowers the overtly high acidity and improves the sensory characteristics and microbiological stability of the wine. The conversion of L-malate to lactate, carried out by heterolactic bacteria working in batch or in immobilized form, has been studied widely,'-' but knowledge of the kinetic steps involved would allow for the control of this fermentation process in order to obtain more efficiently the desired bioconversion. This discussion reports some of the preliminary results concerning the kinetics of the malolactic fermentation induced by Leuconostoc oenos ML 34.
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