PT - JOURNAL ARTICLE AU - J. C. M. Fornachon TI - A Leuconostoc Causing Malo-Lactic Fermentation in Australian Wines AID - 10.5344/ajev.1964.15.4.184 DP - 1964 Jan 01 TA - American Journal of Enology and Viticulture PG - 184--186 VI - 15 IP - 4 4099 - http://www.ajevonline.org/content/15/4/184.short 4100 - http://www.ajevonline.org/content/15/4/184.full SO - Am J Enol Vitic.1964 Jan 01; 15 AB - 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.