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Article

Influence of Pre-culture Conditions on the Ability of Leuconostoc oenos to Conduct Malolactic Fermentation in Wine

I. Nault, V. Gerbaux, J. P. Larpent, Y. Vayssier
Am J Enol Vitic. January 1995 46: 357-362; published ahead of print January 01, 1995 ; DOI: 10.5344/ajev.1995.46.3.357
I. Nault
Institut Technique de la Vigne et du Vin (ITV), 27 rue des rôles, 21200 Beaune, France
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V. Gerbaux
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J. P. Larpent
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Y. Vayssier
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Abstract

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.

  • malolactic fermentation (MLF)
  • Leuconostoc oenos
  • reactivation process
  • wine
  • starter culture
  • Received December 1993.
  • Copyright 1995 by the American Society for Enology and Viticulture

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Influence of Pre-culture Conditions on the Ability of Leuconostoc oenos to Conduct Malolactic Fermentation in Wine
I. Nault, V. Gerbaux, J. P. Larpent, Y. Vayssier
Am J Enol Vitic.  January 1995  46: 357-362;  published ahead of print January 01, 1995 ; DOI: 10.5344/ajev.1995.46.3.357

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Influence of Pre-culture Conditions on the Ability of Leuconostoc oenos to Conduct Malolactic Fermentation in Wine
I. Nault, V. Gerbaux, J. P. Larpent, Y. Vayssier
Am J Enol Vitic.  January 1995  46: 357-362;  published ahead of print January 01, 1995 ; DOI: 10.5344/ajev.1995.46.3.357
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