Premières observations sur l'action de <i>Botrytis cinerea</i> cultivé sur moût de raisins, à l'égard du métabolisme des bactéries lactiques dans les moûts et dans les vins
DOI:
https://doi.org/10.5073/vitis.1979.18.155-160Abstract
Le développement préalable de Botrytis cinerea sur moût de raisin favorise la fermentation bactérienne des sucres dans les moûts et les vins. Dans les vins issus de moûts parasités, le glycérol peut être le produit principal de la dégradation des sucres résiduels, quelque soit le caractère fermentaire de la bactérie.
Initial observations regarding the metabolism of lactic acid bacteria in botrytised musts and resulting wines
The growth of Botrytis cinerea in grape must stimulates the fermentation of sugar by lactic acid bacteria both in musts and wines. In wincs containing malic acid, the bacterial degradation of residual sugar is not accompanied by the formation of acetic acid; this formation appears when malo-lactic fermentation is achieved. In wines which corne from a must infected by Botrytis cinerea, glycerol is often the main product in the lactic fermentation.
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