Published on May 28, 2024
Adaptation of lactobacilli to low SO2 and pH to promote malolactic fermentation in the musts of basic sparkling wines
The aim of the study is to work on malolactic fermentation using lactic acid bacteria.
Lactic acid bacteria can be used to stabilise alcoholic fermentation and improve flavour profiles.
Some strains of lactic acid bacteria have a reduced capacity to produce biomass, but can generate energy and growth under specific conditions.
Lactic acid bacteria can produce acetic acid, but at low levels.
Some lactobacilli have a low capacity to resist pH and ethanol, but can help with bioprotection.
Lactic acid bacteria strains can be adapted to specific pH and CO2 conditions to enhance their growth.
Malolactic fermentation can be carried out before alcoholic fermentation to obtain different organoleptic characteristics.
Strengths
Lactic acid bacteria can improve alcoholic fermentation and aromatic profiles.
Adapting strains of lactic acid bacteria to specific pH and CO2 conditions can improve their growth.
Malolactic fermentation can be carried out before alcoholic fermentation to obtain different organoleptic characteristics.
