Chemical characterization of wines fermented with various malo-lactic bacteria.
Six malo-lactic strains of lactic acid bacteria were isolated from California wines and identified as Lactobacillus delbrueckii, L. buchneri, L. brevis, Leuconostoc citrovorum, and two strains of Pediococcus cerevisiae. Malo-lactic fermentation was induced in separate lots of wine by inoculation of each lot with one of the strains of bacteria. Malo-lactic fermentation had occurred in each inoculated wine within 2 months. The resultant wines were subjected to chemical analysis, including gas chromatographic examination of concentrated extracts of the wines. Only a few differences in composition were found when the malo-lactic wines were compared one with another. The differences that were found were in volatile acidity and in concentrations of acetoin (plus diacetyl) and probably diethyl succinate.
D002849:Chromatography, Gas; D005285:Fermentation; D007773:Lactates / Q000378:metabolism*; D007778:Lactobacillus; D007934:Leuconostoc; D008293:Malates / Q000378:metabolism*; D010376:Pediococcus; D014920:Wine
D007773:Lactates; D008293:Malates