Occurrence and growth of lactic acid bacteria in wine: A review
- D. Wibowo, R. Eschenbruch, C. R. Davis, G. H. Fleet, T. H. Lee
- American Journal of Enology and Viticulture 36…
Malolactic fermentation of wine is an important process by which the wine gets a slight acid taste and the corresponding esters gives pleasant flavor. This is important in normal and sweet wine. In case of dry wine it can be considered as very insignificant. In this investigation it has been observed that, the wine which are not very expensive, and affordable to any consumer, this fermentation has been stopped and as a result these wine are inferior in flavor and aroma. Here attempt have been made to induce such fermentation during the short bottle ageing periods of the products. The fermentation is carried out by Lactococcus lactis var cremoris NCIM 2402.The product acceptability has been found to improve significantly without losing other component like the alcohol content.