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RESEARCH PRODUCT
Lactic Acid Bacteria in Spanish Red Rose and White Musts and Wines under Cellar Conditions
M. ZunigaI. Pardosubject
education.field_of_studyFermentation starterbiologyPopulationfood and beveragesEthanol fermentationbiology.organism_classificationLactic acidchemistry.chemical_compoundchemistryMalolactic fermentationLeuconostocFermentationFood scienceeducationLactobacillus plantarumFood Sciencedescription
The dynamics of the lactic acid bacterial (LAB) population in different cellars, fermentation conditions and musts were analyzed. The number of LAB in fresh musts diminished quickly in the first few days, but an increase of these bacteria occurred during the later stages of the alcoholic fermentation. The species found in fresh musts were Lactobacillus plantarum, L. hilgardii, L. brevis, L. confusus, and Leuc. onostoc paramesenteroides. At the end of fermentation only L. hilgardii, Leuc. oenos and L. fructivorans were isolated. The API 50 CHL system was not useful to identify strains of Leuc. oenos species. All the isolated strains degraded malic acid in synthetic medium but only two strains belonging to Leuconostoc oenos species did it in wine.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1992-03-01 | Journal of Food Science |