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Journal articles
Malolactic fermentation of wine: study of the influence of some physico-chemical factors by experimental design assays
Abstract : The ability of selected lactic acid bacteria to carry out malolactic fermentation depends on the level of numerous wine characteristics. A Hadamard's experimental matrix was used to determine the main effects of 11 physico-chemical factors on malolactic activity of three Leuconostoc œnos strains and one Lactobacillus plantarum strain. Ethanol had the greatest inhibitory effect on the achievement of malolactic fermentation for all Leuc. œnos strains. An inhibitory effect of the L-malic acid was also found in the operating conditions. These strains show different degrees of sensitivity to pH. One of these strains was inhibited by SO2. Malolactic activity of the Lact. plantarum strain is mainly affected by a low pH, and this strain is often less efficient than Leuc. œnos strains. This methodology could be used for the selection of strains for malolactic starters. Further work is in progress using factorial design in order to determine the interactions between influential factors.
https://hal-emse.ccsd.cnrs.fr/emse-00863532
Contributor : Florent Breuil <>
Submitted on : Thursday, September 19, 2013 - 10:32:53 AM
Last modification on : Wednesday, June 24, 2020 - 4:18:09 PM
Contributor : Florent Breuil <>
Submitted on : Thursday, September 19, 2013 - 10:32:53 AM
Last modification on : Wednesday, June 24, 2020 - 4:18:09 PM