RT Journal Article SR Electronic T1 Improved Stability of Immobilized Lactobacillus sp. Cells for the Control of Malolactic Fermentation in Wine JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 310 OP 312 DO 10.5344/ajev.1987.38.4.310 VO 38 IS 4 A1 Antonella Crapisi A1 Marco Paolo Nuti A1 Arturo Zamorani A1 Paolo Spettoli YR 1987 UL http://www.ajevonline.org/content/38/4/310.abstract AB Lactobacillus sp. cells were immobilized in 2% K-carrageenan gel and subsequently used in a continuous-flow bioreactor to promote and control malolactic fermentation of wine. With the addition of 5% purified bentonite to the matrix, the half-life of the bioreactor was extended to 46 days, and the minimum retention time (to accomplish malolactic fermentation) was decreased to one hour and 57 minutes. The conversion ratio and the decrease in titratable acidity were equivalent to 53.9% and 64.0% of the original L-malic acid, respectively. Low pH (3.15) and relatively high molecular SO2 concentrations (0.2 mg/L) did not significantly affect the activity of entrapped Lactobacillus cells nor the secondary products profile and the wine sensory properties.