Abstract
Musts and new wines were treated in a variety of ways to determine methods of controlling malo-lactic fermentation induced by Leuconostoc citrovorum ML 34 under California winemaking conditions. Malo-lactic fermentation rate was stimulated by bacterial inoculation, the rate being greater at higher concentrations of inoculum, and by lowered sulfur dioxide concentration. Malo-lactic fermentation was inhibited by added acid or sulfur dioxide and by heavy fining, but it was prevented only by a combination of these treatments. Factors which seemed to have little influence on the malo-lactic fermentation rate under the conditions established were aeration, delayed racking, and date of grape harvest. Unexpectedly, alcoholic fermentation in the presence of grape skins had a profound stimulatory influence on rate of malo-lactic fermentation, in both red and white wines. The predominant bacterial species isolated from the wine fermented on the skins was the same as that inoculated. It was suggested that some material extracted from the skins was influential in promoting malo-lactic fermentation with L. citrovorum.
- Accepted May 1967.
- Published online January 1967
- Copyright 1967 by the American Society for Enology and Viticulture
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