RT Journal Article
SR Electronic
T1 Influence of Inoculation with Malolactic Bacteria on Volatile Phenols in Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 233
OP 235
DO 10.5344/ajev.2009.60.2.233
VO 60
IS 2
A1 Vincent Gerbaux
A1 Carole Briffox
A1 Ann Dumont
A1 Sibylle Krieger
YR 2009
UL http://www.ajevonline.org/content/60/2/233.abstract
AB 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.