Abstract
Leuconostoc oenos strains ML-34 and PSU-1 were compared for their ability to induce a rapid malo-lactic fermentation following pure culture inoculation into Pennsylvania red table wines. PSU-1 consistently induced malo-lactic fermentation faster than ML-34 in wines made using the traditional method of color extraction from both French-American hybrid and Vitis vinifera varieties grown under eastern conditions. PSU-1 also induced malo-lactic fermentation more rapidly than ML-34 in wines made using several variations in the hot-press method of color extraction. The fastest rates of malo-lactic fermentation were observed in wines made without the addition of pectic enzyme or sulfur dioxide. The differences in time required for complete malo-lactic fermentation between wines inoculated with the two bacterial strains were rather consistent and were greater in those wines made without treatment with pectic enzyme.
- Received April 1980.
- Revision received May 1980.
- Accepted May 1980.
- Published online January 1980
- Copyright 1980 by the American Society for Enology and Viticulture
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