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Continuous malolactic fermentation in red wine using free Oenococcus oeni (1999)

Maicas, Sergi ; Pardo, Isabel ; Ferrer, Sergi

Springer

World journal of microbiology and biotechnology 15 (1999), S. 737-739

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ISSN: 1573-0972

Keywords: Continuous culture ; Leuconostoc oenos ; malolactic fermentation ; Oenococcus oeni ; red wine

Source: Springer Online Journal Archives 1860-2000

Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology

Notes: Abstract Malolactic fermentation (MLF) of wine in continuous culture was obtained by using Oenococcus oeni (formerly Leuconostoc oenos). The maximum malic acid degradation in our bioreactor system was reached at a dilution rate of 0.016 h−1, and 92–95% of the malic acid (3.9–4.0 g/l) was converted to lactic acid and CO2.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1023/A:1008954708104

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