INHIBITION OF MALOLACTIC FERMENTATION BY CRYOTOLERANT YEASTS

White wines produced by some cryotolerant strains of Saccharomyces cer evisiae are more resistant to malolactic fermentation than those produ ced by normal strains: e.g. for two months of storage, the wines, inoc ulated with Leuconostoc oenos or Lactobacillus plantarum, were fully s tabilized with levels of 51-65 mg total SO2/l and 5.70-5.75 g titratab le acidity/l. The use of these yeasts in wine-making can decrease the quantities of sulfites added to stabilize wines.