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Am. J. Enol. Vitic. 46:3:357-362 (1995)
Copyright © 1995 by the American Society for Enology and Viticulture.
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Influence of Pre-culture Conditions on the Ability of Leuconostoc oenos to Conduct Malolactic Fermentation in Wine

I. Nault 1, V. Gerbaux 1, J. P. Larpent 2, and Y. Vayssier 3

1 Institut Technique de la Vigne et du Vin (ITV), 27 rue des rôles, 21200 Beaune, France
2 Université Blaise Pascal, Laboratoire de Microbiologie, 4 rue Ledru, 63038 Clermont-Ferrand Cedex, France
3 Société TEXEL, B.P. 10, 86220 Dangé Saint Romain, France.

Most industrially freeze-dried malolactic starters must undergo a pre-culture or reactivation process. This step permit a good implantation into wine. Variables of pre-culture conditions studied were the duration of the reactivation process and initial reactivated cell population. Reactivation in half-strength wine followed by growth in a medium with 75% wine allowed a gradual readjustment of bacteria to counterbalance the effect of wine components. The inoculum of the pre-culture media has to be, at most, 107 cfu/mL so that malic acid degradation follows cellular proliferation. The utilization of malic acid in the pre-culture medium determines the time to collect bacteria for their inoculation into wine.

Key words: malolactic fermentation (MLF), Leuconostoc oenos, reactivation process, wine, starter culture

Submitted on December 16, 1993




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R. Carrete, C. Reguant, N. Rozes, M. Constanti, and A. Bordons
Analysis of Oenococcus oeni Strains in Simulated Microvinifications with Some Stress Compounds
Am. J. Enol. Vitic., September 1, 2006; 57(3): 356 - 362.
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Copyright © 1995 by the American Society for Enology and Viticulture.