Technical Report

 

Malolactic Fermentation: A Review of Current Practices, Problems, and Research at OSU 1986 Public Deposited

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  • Malolactic fermentations are important in the production of quality table wines in cool climate winegrowing areas world-wide. The fermentation is encouraged to lower the acidity by converting malic to lactic acid, to increase aroma and flavor complexity, and to increase biological stability (1,2,3). Traditionally malolactic fermentations occur sporadically from growth of indigenous lactic acid bacteria generally after completion of alcoholic fermentation. Characteristic microflora may be established in individual vineyard areas and in wineries on processing equipment and in used cooperage. Although low numbers of malolactic bacteria have been detected on winegrapes at harvest, significant levels only arise during processing and fermentation (1,2,3,4,5,6,7).
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  • Watson, B. (1986). Malolactic Fermentation: A Review of Current Practices, Problems, and Research at OSU 1986. Oregon Wine Advisory Board Research Progress Report.
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  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-10T21:37:14Z No. of bitstreams: 1 Malolactic Fermentation A Review of Current Practices, Problems, and Research at OSU.pdf: 188130 bytes, checksum: 320a1e1eebc9a5bfcb1e807d13f7d607 (MD5)
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