This study highlights the importance of a rapid degradation of malic acid in wine in order to avoid stuck malolactic fermentation (MLF). The results confirm that the success or failure of MLF strongly depends on the occurrence of favorable or unfavorable winemaking conditions specifically for the malolactic strain inoculated. The yeast-bacteria combination used in this study was successful in Chardonnay must at pH 3.1. Under this condition, the success of MLF is attributed to the full adaptation of the starter bacteria that allowed fast colonization in wine.
Influence of the pH of Chardonnay must on malolactic fermentation induced by bacteria co-inoculated with yeasts
ZAPPAROLI, Giacomo;
2006-01-01
Abstract
This study highlights the importance of a rapid degradation of malic acid in wine in order to avoid stuck malolactic fermentation (MLF). The results confirm that the success or failure of MLF strongly depends on the occurrence of favorable or unfavorable winemaking conditions specifically for the malolactic strain inoculated. The yeast-bacteria combination used in this study was successful in Chardonnay must at pH 3.1. Under this condition, the success of MLF is attributed to the full adaptation of the starter bacteria that allowed fast colonization in wine.
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