Selection of lactic bacteria to induce malolactic fermentation in red wine of cv. Cencibel
DOI:
https://doi.org/10.5073/vitis.2004.43.149-153Keywords:
lactic bacteria, red wine, selectionAbstract
This paper describes the procedure for the selection of three lactic acid bacteria strains from 40 indigenous strains isolated in two cellars of theSpanish region of Castilla-LaMancha.The isolates were identified by classical microbiological and molecular techniques: Pulsed-Field Gel Electrophoresis (pFGE) of bacterial chromosome fragments obtained from restriction enzymes.
Selection was carried out considering the capacity to perform malolactic fermentation (MLF) in wine and the resistance to high alcoholic percentages and low pH levels. Three isolates (two Lactobacillus planta Tum and one Oenococcus oeni) which were able to pass the above mentioned tests were selected. These isolates produced low volatile acidity, showed a moderate resistance to SO2 and did not cause any degradation of residual sugars.
Downloads
Published
Issue
Section
License
The content of VITIS is published under a Creative Commons Attribution 4.0 license. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes to the original are clearly labeled. We do not prohibit or charge a fee for reuse of published content. The use of general descriptive names, trade names, trademarks, and so forth in any publication herein, even if not specifically indicated, does not imply that these names are not protected by the relevant laws and regulations. The submitting author agrees to these terms on behalf of all co-authors when submitting a manuscript. Please be aware that this license cannot be revoked. All authors retain the copyright on their work and are able to enter into separate, additional contractual arrangements.
