TY - JOUR T1 - Influence of Pre-culture Conditions on the Ability of <em>Leuconostoc oenos</em> to Conduct Malolactic Fermentation in Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 357 LP - 362 DO - 10.5344/ajev.1995.46.3.357 VL - 46 IS - 3 AU - I. Nault AU - V. Gerbaux AU - J. P. Larpent AU - Y. Vayssier Y1 - 1995/01/01 UR - http://www.ajevonline.org/content/46/3/357.abstract N2 - Most industrially freeze-dried malolactic starters must undergo a pre-culture or reactivation process. This step permit a good implantation into wine. Variables of pre-culture conditions studied were the duration of the reactivation process and initial reactivated cell population. Reactivation in half-strength wine followed by growth in a medium with 75% wine allowed a gradual readjustment of bacteria to counterbalance the effect of wine components. The inoculum of the pre-culture media has to be, at most, 107 cfu/mL so that malic acid degradation follows cellular proliferation. The utilization of malic acid in the pre-culture medium determines the time to collect bacteria for their inoculation into wine. ER -