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.