TY - JOUR T1 - A Leuconostoc Causing Malo-Lactic Fermentation in Australian Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 184 LP - 186 DO - 10.5344/ajev.1964.15.4.184 VL - 15 IS - 4 AU - J. C. M. Fornachon Y1 - 1964/01/01 UR - http://www.ajevonline.org/content/15/4/184.abstract N2 - A bacterium belonging to the genus Leuconostoc plays a prominent part in the malo-lactic fermentation of Australian wines which have pH values below about 3.6 and this organism predominates when the fermentation occurs at pH values below about 3.4.Although none of the strains isolated formed dextran from sucrose it is claimed that they should be included in the species Leuconostoc mesenteroides. ER -