RT Journal Article SR Electronic T1 Comparison of Leuconostoc Oenos Strains ML-34 and PSU-1 to Induce Malo-Lactic Fermentation in Pennsylvania Red Table Wines JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 269 OP 276 DO 10.5344/ajev.1980.31.3.269 VO 31 IS 3 A1 R. B. Beelman A1 F. J. McArdle A1 G. R. Duke YR 1980 UL http://www.ajevonline.org/content/31/3/269.abstract AB Leuconostoc oenos strains ML-34 and PSU-1 were compared for their ability to induce a rapid malo-lactic fermentation following pure culture inoculation into Pennsylvania red table wines. PSU-1 consistently induced malo-lactic fermentation faster than ML-34 in wines made using the traditional method of color extraction from both French-American hybrid and Vitis vinifera varieties grown under eastern conditions. PSU-1 also induced malo-lactic fermentation more rapidly than ML-34 in wines made using several variations in the hot-press method of color extraction. The fastest rates of malo-lactic fermentation were observed in wines made without the addition of pectic enzyme or sulfur dioxide. The differences in time required for complete malo-lactic fermentation between wines inoculated with the two bacterial strains were rather consistent and were greater in those wines made without treatment with pectic enzyme.