ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Experiments were carried out to isolate and characterize bacteria responsible for malo-lactic acid fermentation in Israeli red wines. Ten cultures of malic acid-decomposing bacteria were isolated from Carignan and Cabernet Sauvignon red wines that underwent spontaneous malo-lactic fermentation. The bacteria were characterized with respect to their physiological and biochemical properties and compared to other known malo-lactic bacteria. Of the bacterial strains isolated, 6 were classified as belonging to the genus Lactobacillus, including 2 strains of L. planturum, 2 strains of L. brevis and 2 strains of nonidentified Streptobacterium species. Four strains were classified as belonging to the genus Leuconostoc including 3 strains of L. oenos and one strain of L. dextrunicum. Four isolates of these cultures as well as L. oenos ML-34 were used in experiments in which malo-lactic fermentation was induced in Carignan wine. The resultant wines were subjected to sensory evaluation by an expert; and the results indicated that the malo-lactic fermentation did not reduce the quality of an Israeli red wine having a high pH and low total acidity. Indeed, if it was carried out with chosen inocula it could apparently improve the wine significantly.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb12642.x
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