Kvasny Prum. 1995; 41(8): 239-241 | DOI: 10.18832/kp1995015

Possibility of activating regulated malolactic fermentation by yeast cell-walls preparations.Peer-reviewed article

E. MINÁRIK, O. JUNGOVÁ

The regulated bacterial L-malic acid decomposition in wine may be successfully achieved by the not revitalized lyophilized Leuconostoc oenos culture supposed that the culture will be inoculated immediately after alcoholic fermentation while the vine is on the yeast deposit. In the course of acid decomposition the wine should remain on the yeast. Racking should take place afterwards. The activity of Lc. oenos may be slightly stimulated by yeast cell-walls activator. The use Leuconostoc oenos pure culture may be applied at higher titratable acid concentration, mainly if chemical deacidification or classic measures stimulating acid decomposition are not applicable.
(In Slovak, English summary only)

Keywords: wine, malolactic fermentation, activation, yeats

Published: August 1, 1995