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- Title
Malolactic Fermentation: New Approaches to Old Problems.
- Authors
Fu, Junwei; Wang, Ling; Sun, Jingxian; Ju, Ning; Jin, Gang
- Abstract
Malolactic fermentation (MLF) is the decarboxylation of L-malic acid to L-lactic acid by lactic acid bacteria (LAB). For the majority of wine production, secondary fermentation is crucial. MLF significantly impacts the quality of most red and some white wine. The outcomes of the spontaneously initiated and finished MLF are frequently unpredictable and can even cause the wine to deteriorate. As a result, individuals typically favour inoculating superior starter cultures when performing MLF. The MLF method for wine has, however, faced new difficulties because of the altered wine fermentation substrate environment brought on by global climate change, the growing demands of winemakers for production efficiency, and the rising demand for high-quality wine. To serve as a reference for the study of wine production and MLF in the current situation, this review primarily updates and summarises the research findings on increasing the effectiveness and dependability of MLF in recent years.
- Subjects
CLIMATE change; FERMENTATION; LACTIC acid bacteria; WHITE wines
- Publication
Microorganisms, 2022, Vol 10, Issue 12, p2363
- ISSN
2076-2607
- Publication type
Article
- DOI
10.3390/microorganisms10122363