RT Journal Article SR Electronic T1 Influence of Pre-culture Conditions on the Ability of Leuconostoc oenos to Conduct Malolactic Fermentation in Wine JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 357 OP 362 DO 10.5344/ajev.1995.46.3.357 VO 46 IS 3 A1 I. Nault A1 V. Gerbaux A1 J. P. Larpent A1 Y. Vayssier YR 1995 UL http://www.ajevonline.org/content/46/3/357.abstract AB 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.