The growth of lactic acid bacteria in wine is of considerable significance to red and white wine quality. Malolactic fermentation and spoilage are two important consequences of the growth of lactic acid bacteria in wines. This review discusses the ecology, growth, and survival of lactic acid bacteria in wines along with the changes they cause to wine composition. Two hundred eight references are cited.
- Copyright 1985 by the American Society for Enology and Viticulture