Technical Report

 

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

Contenuto scaricabile

Scarica il pdf
https://ir.library.oregonstate.edu/concern/technical_reports/x633f216m

Descriptions

Attribute NameValues
Creator
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
Date Available
Date Issued
Academic Affiliation
Non-Academic Affiliation
Series
Dichiarazione dei diritti
Publisher
Peer Reviewed
Language
Replaces

Le relazioni

Parents:

This work has no parents.

In Collection:

Elementi