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 …

This chapter talks about antimicrobial compounds that are divided into two classes:
traditional and naturally occurring. Antimicrobials are classified as traditional when they (i) …

Malolactic fermentation (MLF) is conducted by lactic acid bacteria (LAB) and refers to the
decarboxylation of Lmalate to L-lactate. This secondary fermentation is difficult to control and …

Twelve years have passed since its last edition-making Antimicrobials in Foods, Third
Edition the must-have resource for those interested in the latest information on food …

Biologists use a system of identification based on the degree of physical and physiological
similarity between organisms known as taxonomy. Early attempts at classifi cation involved …

The consumption of rosé wines has increased in the recent years, largely due to their
attractive color and their simplicity, elegance, and freshness. However, rosé wines can …

The lower content of organic acids in grape berries due to global warming, and therefore
high pHs, is forcing winegrowers to acidify must or wine to preserve their microbiological …

Lactic acid bacteria isolated from wine (83 strains of the genera Pediococcus, Leuconostoc,
and Lactobacillus) were tested for their sensitivities to Nisin. When tested with the agar …

While malolactic bacteria are known to stabilize wine and change its organoleptic
properties, uncontrolled malolactic fermentation may cause spoilage. Use of SO2 to inhibit …

Malolactic fermentation (MLF) in wine can be accomplished by relying on the natural
microflora or by inducing through inoculation of a specific strain (s) of malolactic bacteria …