RT Journal Article SR Electronic T1 A Leuconostoc Causing Malo-Lactic Fermentation in Australian Wines JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 184 OP 186 DO 10.5344/ajev.1964.15.4.184 VO 15 IS 4 A1 J. C. M. Fornachon YR 1964 UL http://www.ajevonline.org/content/15/4/184.abstract 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.