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.
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.