PT  - JOURNAL ARTICLE
AU  - James F. Gallander
TI  - Effect of Time of Bacterial Inoculation on the Stimulation of Malo-Lactic Fermentation
AID  - 10.5344/ajev.1979.30.2.157
DP  - 1979 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 157--159
VI  - 30
IP  - 2
4099  - http://www.ajevonline.org/content/30/2/157.short
4100  - http://www.ajevonline.org/content/30/2/157.full
SO  - Am J Enol Vitic.1979 Jan 01; 30
AB  - Malo-lactic fermentation was induced in two red table wines made from French hybrid grapes in 1976 and 1977. The wines were inoculated with Leuconostoc oenos PSU-1 (2% v/v) before, during, and after alcoholic fermentation. In general, inoculation before alcoholic fermentation did not stimulate malo-lactic fermentation. The time required to complete malo-lactic fermentation for the control wines was essentially the same as for those wines inoculated before yeast fermentation. In contrast, malo-lactic fermentation was stimulated in all wines inoculated during and after fermentation. Most wines inoculated after fermentation completed malo-lactic fermentation in approximately the same length of time as wines inoculated during fermentation. However, a greater stimulation of this secondary fermentation occurred in Chelois wines inoculated after yeast fermentation. Malic acid content in the malo-lactic wines was 0.02% or less.