title: [Biological deacidification of wines using lactic-acid bacteria and yeasts].
abstract: Based on a study of 200 lactic-acid bacteria monocultures and 30 associating lactic bacteria and yeasts cultures, a stable association was created formed by Leuconostoc oenos, Pediococcus pentosaceus and Saccharomyces cerevisiae yeasts, intended for the biological deacidification of wine. Physiology of microorganisms and their effect on the wine chemical composition was studied. By means of selective association, high quality fine wines were produced from the high-acid wines.
authors.affiliation: Institute of Microbiology and Virology, National Academy of Sciences of Ukraine, Kiev, 252143 Ukraine.
authors.forename: G S
authors.initials: GS
authors.lastname: Eliseeva
authors.forename: S S
authors.initials: SS
authors.lastname: Nagornaia
authors.forename: O E
authors.initials: OE
authors.lastname: Zherebilo
authors.forename: V S
authors.initials: VS
authors.lastname: Podgorskiĭ
authors.forename: E A
authors.initials: EA
authors.lastname: Ignatova
mesh_terms: D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007934:Leuconostoc; D010376:Pediococcus; D012441:Saccharomyces cerevisiae; D014920:Wine / Q000382:microbiology
vernacular_title: Biologicheskoe ponizhenie kislotnosti vin s pomoshch'iu molochnokislykh bakteriĭ i drozhzheĭ.