Articles
USING BACTERIAL CONCENTRATES OF SPONTANEOUS MICROFLORA FOR INDUCING MALOLACTIC FERMENTATION IN MURFATLAR RED WINES
Article number
640_46
Pages
379 – 382
Language
English
Abstract
The degradation of malic acid in wines by malolactic fermentation (MLF) is well known worldwide.
Ribereau-Gayon emphasized that MLF is indispensable for wines of high quality in Bourgogne.
The degradation of the malic acid has three effects upon wines: reduced acidity, microbial stabilization, and a modification of the organoleptic properties.
Investigations concerning malolactic fermentation have been carried out in Romania since the late 1970s.
The objective of this research was to investigate the initiation and control of MLF by using bacterial concentrates of spontaneous microflora.
The number of lactic bacteria in the bacterial concentrates was in the order of 1.0 to 1.4 x 106cells/ml.
The quantity of inoculum used for initiation of MLF was 4.0 to 5.0 x 104 cells/ml.
After the introduction of the ML bacteria in wine, they passed through a period of adaptation, depending of the stage of introduction.
The bacterial concentrate of spontaneous microflora is advantageous, because it can be preserved in a refrigerator without the bacterial cells losing their viability.
The introduction of ML bacteria into wine should be made after alcoholic fermentation.
We recommend the use of bacterial concentrate of spontaneous microflora to produce a controlled MLF and in a relatively short time.
Ribereau-Gayon emphasized that MLF is indispensable for wines of high quality in Bourgogne.
The degradation of the malic acid has three effects upon wines: reduced acidity, microbial stabilization, and a modification of the organoleptic properties.
Investigations concerning malolactic fermentation have been carried out in Romania since the late 1970s.
The objective of this research was to investigate the initiation and control of MLF by using bacterial concentrates of spontaneous microflora.
The number of lactic bacteria in the bacterial concentrates was in the order of 1.0 to 1.4 x 106cells/ml.
The quantity of inoculum used for initiation of MLF was 4.0 to 5.0 x 104 cells/ml.
After the introduction of the ML bacteria in wine, they passed through a period of adaptation, depending of the stage of introduction.
The bacterial concentrate of spontaneous microflora is advantageous, because it can be preserved in a refrigerator without the bacterial cells losing their viability.
The introduction of ML bacteria into wine should be made after alcoholic fermentation.
We recommend the use of bacterial concentrate of spontaneous microflora to produce a controlled MLF and in a relatively short time.
Authors
G. Beleniuc, G. Marin, A. Ranca
Keywords
Malic acid, degradation, bacteria, wine stabilization, organoleptic properties
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