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

Technical Report

Public Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/x633f216m

Descriptions

Attribute Name	Values
Creator	Watson, Barney
Abstract	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).
Resource Type	Technical Report
Date Available	2016-02-10T21:37:33+00:00
Date Issued	1986
Academic Affiliation	Food Science and Technology
Non-Academic Affiliation	Oregon Wine Research Institute
Series	Oregon Wine Advisory Board Research Progress Report
Rights Statement	In Copyright
Publisher	Oregon Wine Research Institute
Peer Reviewed	No
Language	English [eng]
Replaces	http://hdl.handle.net/1957/58266

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