Continuous malolactic fermentation in red wine using free Oenococcus oeni

Authors
Maicas, S Pardo, I Ferrer, S
Citation
S. Maicas et al., Continuous malolactic fermentation in red wine using free Oenococcus oeni, WORLD J MIC, 15(6), 1999, pp. 737-739
Citations number
14
Categorie Soggetti
Biotecnology & Applied Microbiology
Journal title
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
ISSN journal
09593993 → ACNP
Volume
15
Issue
6
Year of publication
1999
Pages
737 - 739
Database
ISI
SICI code
0959-3993(199912)15:6<737:CMFIRW>2.0.ZU;2-O
Abstract
Malolactic fermentation (MLF) of wine in continuous culture was obtained by using Oenococcus oeni (formerly Leuconostoc oenos). The maximum malic acid degradation in our bioreactor system was reached at a dilution rate of 0.0 16 h(-1), and 92-95% of the malic acid (3.9-4.0 g/l) was converted to lacti c acid and CO2.