Malolactic fermentation (MLF) is discussed in terms of its effect on wine quality and methods
currently available for its control. Benefits of MLF include the lowering of acidity in high acid …

The growth of lactic acid bacteria in wine is of considerable significance to red and white
wine quality. Malolactic fermentation and spoilage are two important consequences of the …

Present knowledge of sulfite and sulfide formation by wine yeasts during the fermentation of
grape juice is reviewed. Possible sources of sulfur, namely sulfate, sulfite, elemental sulfur …

The evolution of sulphur gases, especially dimethyl Sulphide (DMS), was investigated
during wine production. Fermentations were carried out in a mineral medium inoculated with …

Malolactic fermentation was induced in red wines by inoculation with several strains of
Leuconostoc oenos. The progress of Malolactic Fermentation was monitored by following the …

A technique for the determination of dimethylsulfoxide (DMSO) in wine has been developed.
The DMSO and dimethylsulfide (DMS) contents of several Australian and New Zealand …

Initial attempts to make wine from kiwifruit (Chinese gooseberry, Actinidia chinensis Planch)
using conventional wine practices were unsuccessful, the product being described as "…

… The high-sulphite forming strains (R 104, R 105, R 106, R 149) and also R 107 formed
negligible … Under these conditions too, the high-sulphite forming strains plus R 107 are clearly …

… the quantity of HzS formed by high-sulphite producers (Eschenbruch, 1974a). Figure 2
demonstrated that such strains (R 104 and R 106) are capable of forming substantial quantities of …

… On closer examination, pure-culture strains may still exhibit unfavourable properties, eg,
excess of sulphite and sulphide formation (Eschenbruch, 1974), or foaming (Eschenbruch …