Abstract
Malolactic fermentation (MLF) can help to preserve the quality of wine by hampering the development of Brettanomyces yeast. Wines that underwent MLF inhibited the growth of Brettanomyces, resulting in a product containing little or no volatile phenols. Wines that did not undergo MLF allowed proliferation of Brettanomyces, resulting in a product containing more volatile phenols. This phenomenon was seen in the laboratory and in the cellar. Wines in which the MLF did not occur showed Brettanomyces growth. Early inoculation of wine with malolactic bacteria may be a tool for lowering the risk of volatile phenol production.
- wine lactic bacteria
- bacterial starter cultures
- Brettanomyces
- volatile phenols
- malolactic fermentation
- Received January 2008.
- Revision received September 2008.
- Revision received December 2008.
- Accepted January 2009.
- Published online June 2009
- Copyright © 2009 by the American Society for Enology and Viticulture
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Vol 60 Issue 2
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