In the last two decades knowledge on lactic acid bacteria (LAB) associated with wine has
increased considerably. Investigations on genetic and biochemistry of species involved in …

Malolactic fermentation (MLF) in wine is an important step in the vinification of most red and
some white wines, as stands for the biological conversion of l-malic acid into l-lactic acid and …

Although bioprotection is now recognised as an alternative to SO2 for limiting microbial
spoilage, it does not guarantee protection against oxidation. This limits its application, more …

Malolactic fermentation (MLF) is a secondary fermentation in wine that usually takes place
during or at the end of alcoholic fermentation. Lactobacillus plantarum is able to conduct …

The reduction of chemical inputs in wine has become one of the main challenges of the wine
industry. One of the alternatives to sulfites developed is bioprotection, which consists in …

Malolactic fermentation (MLF) is an integral step in red winemaking, which in addition to
deacidifying wine can also influence the composition of volatile fermentation-derived …

Traditional vinification process is undertaken with the inoculation of the lactic acid bacteria
(LAB) at the end of alcoholic fermentation (AF) to induce malolactic fermentation (MLF). MLF …

In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of
microorganisms on grape must before fermentation in order to reduce the use of chemical …

Background The application of emerging technologies for the food preservation is a relevant
topic for the industry; these technologies are highly efficient to reduce the growth of spoilage …

In wine, one method of limiting the addition of sulphites, a harmful and allergenic agent, is
bio-protection. This practice consists of the early addition of microorganisms on grape must …