PT - JOURNAL ARTICLE AU - Vincent Gerbaux AU - Carole Briffox AU - Ann Dumont AU - Sibylle Krieger TI - Influence of Inoculation with Malolactic Bacteria on Volatile Phenols in Wines AID - 10.5344/ajev.2009.60.2.233 DP - 2009 Jun 01 TA - American Journal of Enology and Viticulture PG - 233--235 VI - 60 IP - 2 4099 - http://www.ajevonline.org/content/60/2/233.short 4100 - http://www.ajevonline.org/content/60/2/233.full SO - Am J Enol Vitic.2009 Jun 01; 60 AB - Malolactic fermentation (MLF) can help to preserve the quality of wine by hampering the development of Brettanomyces yeast. Wines that underwent MLF inhibited the growth of Brettanomyces, resulting in a product containing little or no volatile phenols. Wines that did not undergo MLF allowed proliferation of Brettanomyces, resulting in a product containing more volatile phenols. This phenomenon was seen in the laboratory and in the cellar. Wines in which the MLF did not occur showed Brettanomyces growth. Early inoculation of wine with malolactic bacteria may be a tool for lowering the risk of volatile phenol production.