Skip to main content
SpringerLink
Log in

Malolactic Fermentation

  • Chapter
Principles and Practices of Winemaking

  • 2354 Accesses

Abstract

This chapter defines the malolactic fermentation and covers the practical aspects of the fermentation under winemaking conditions, including its control. The chapter also describes fundamental aspects, that is, the intermediary metabolism of the malolactic bacteria with respect to malic acid. For convenience, the taxonomy of the wine-related lactic acid bacteria, which embrace the malolactic bacteria, is also included here.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 189.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 249.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 329.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Agree, T. E., J. Barnard, And D. G. Cunningham. 1984. “A procedure for the sensory analysis of gas chromatographic effluents.” Food. Chem. 14: 273–286.

    Article  Google Scholar 

  • Allen, S. H. G., And J. R. Patil. 1972. “Studies on the structure and mechanism of action of malate-lactate transhydrogenase.” J. Biol. Chem. 247: 909–916.

    CAS  Google Scholar 

  • Alizade, M. A., And H. Simon. 1973. “Zum Merchanismus und zur Kompartmentierung der L- und D-Lactatbildung aus L-Malat bzw. D-Glucose in Leuconstoc mesenteroides.” Z. Physiol. Chem. 354: 163–168.

    Article  CAS  Google Scholar 

  • Amachi, T. 1975. “Chemical structure of a growth factor (TJF) and its physiological significance for malo-lactic bacteria.” In Lactic Acid Bacteria in Beverages and Food, J. G. Carr, C. V. Cutting, and G. C. Whiting, Eds., pp. 103–118. London: Academic Press.

    Google Scholar 

  • Amachi, T., S. Imamoto, And H. Yoshizumi. 1971. “A growth factor for malo-lactic fermentation bacteria. Part II. Structure and synthesis of a novel pantothenic acid derivative isolated from tomato juice.” Agric. Biol. Chem. 35: 1222–1230.

    Article  Google Scholar 

  • Amati, A., G. Arfelli, E. Dell’acqua, And R. Zironi. 1993. “Lysozyme: A new product to control malolactic fermentation in enology. Its application and results.” Paper presented at 44th Annual Meeting of the American Society for Enology and Viticulture, June 22–25 1993, at Sacramento Convention Center, Sacramento, California. 1993 Technical Abstracts, p. 42.

    Google Scholar 

  • Amerine, M. A., H. W. Berg, R. E. Kunkee, C. S. Ough, V. L. Singleton, And A. D. Webb. 1980. The Technology of Wine Making, 4th ed. Westport, CT: Avi Publishing Co.

    Google Scholar 

  • Amerine, M. A., And E. B. Roessler. 1983. Wines Their Sensory Evaluation, 2nd ed. San Francisco: W. H. Freeman and Company.

    Google Scholar 

  • Asmundson, R. V., And W. J. Kelly. 1990. “Temperature and ethanol effects on growth of Leuconostoc oenos.” In Fermentation Technologies: Industrial Applications, P.-K. Yu, Ed., pp. 128–131. International Biotechnology Conference, February 12–15 1990, Massey University, Palmerston North, New York: Elsevier Applied Science.

    Google Scholar 

  • Barre, P. 1978. “Identification of thermobacteria and homofermentative, thermophilic, pentose-utilizing lactobacilli from high temperature fermenting grape musts.” J. App. Bacteriol. 44: 125–129.

    Article  CAS  Google Scholar 

  • Bassit, N., C.-Y. Boquien, D. Picque, And G. Corrieu. 1993. “Effect of initial oxygen concentration on diacetyl and acetoin production by Lactoccocus lactis subsp. lactis biovar. diacetylactis.” App. Environ. Microbiol. 59: 1893–1897.

    CAS  Google Scholar 

  • Beelman, R. B., And J. F. Gallander. 1979. “Wine deacidification.” Adv. Food. Res. 25: 1–53.

    Article  CAS  Google Scholar 

  • Beelman, R. B., And R. E. Kunkee. 1987. “Inducing simultaneous malolactic/alcoholic fermentations.” Pract. Winery Vyd. July/Aug:44–56.

    Google Scholar 

  • Benda, I. 1982. “Wine and brandy.” In, Prescott and Dunn’s Industrial Microbiology, G. Reed, Ed., pp. 293–402. Westport, CT: AVI Publishing.

    Google Scholar 

  • Buteau, C., C. L. Duitschaever, And G. C. Ashton1984. “A study of the biogenesis of amines in a Villard noir wine.” Am. J. Enol. Vitic. 35: 228–236.

    CAS  Google Scholar 

  • Caspritz, G., And F. Radler. 1983. “Malolactic enzyme of Lactobacillus plantarum. Purification, properties, and distribution among bacteria.” J. Biol. Chem. 258: 4907–4910.

    CAS  Google Scholar 

  • Gavin, J. F., F. Z. Drici, H. Priévost, And C. Diviès. 1991. “Prophage curing in Leuconostoc oenos by Mitomycin C induction.” Am. J. Enol. Vitic. 42: 163–166.

    Google Scholar 

  • Cofran, D. R., And J. Meyer. 1970. “The effect of fumaric acid on malo-lactic fermentation.” Am. J. Enol. Vitic. 21: 190–192.

    Google Scholar 

  • Collins, E. B. 1972. “Biosynthesis of flavor compounds by microorganisms.” J. Dairy Sci. 55: 1022–1028.

    Article  CAS  Google Scholar 

  • Cox, D. J., And T. Henick-Kling. 1989. “Chem-osmotic energy from malolactic fermentation.” J. Bacteriol. 170: 5750–5752.

    Google Scholar 

  • Daeschel, M. A., D.-S. Jung, And B. T. Watson. 1991. “Controlling wine malolactic fermentation with nisin and nisin-resistant strains of Leuconostoc oenos.” Appl. Environ. Microbiol. 57: 601–603.

    CAS  Google Scholar 

  • Daniel, P., E. De Waele, And J.-N. Hallet. 1993. “Optimization of transverse alternating field electrophoresis for strain identification of Leuconostoc oenos.” Appl. Microbiol. Biotechnol. 38: 638–641.

    CAS  Google Scholar 

  • Davis, C., N. F. A. Silveira, And G. H. Fleet. 1985a. “Occurrence and properties of bacteriophages of Leuconostoc oenos in Australian wines.” Appi. Environ. Microbiol. 50: 872–876.

    CAS  Google Scholar 

  • Davis, C. R., D. J. Wibowo, R. Eschenbruch, T. H. Lee, And G. H. Fleet. 1985b. “Practical implications of malolactic fermentation: A review.” Am. J. Enol. Vitic. 36: 290–301.

    CAS  Google Scholar 

  • Davis, C. R., D. Wibowo, G. H. Fleet, And T. H. Lee. 1988. “Properties of wine lactic acid bacteria: Their potential enological significance.” Am. J. Enol. Vitic. 39: 137–142.

    CAS  Google Scholar 

  • Davis, C. R., D. J. Wibowo, T. H. Lee, And G. H. Fleet. 1986. “Growth and metabolism of lactic acid bacteria during and after malolactic fermentation of wines at different pH.” Appl. Environ. Microbiol. 51: 539–545.

    CAS  Google Scholar 

  • Delfini, C. 1989. “Ability of wine malolactic bacteria to produce histamine.” Sci. Aliments 9: 413–416.

    CAS  Google Scholar 

  • De Rosa, T. 1987. Tecnologia dei Vini Spumanti. Brescia, Italy: Edizioni AEB.

    Google Scholar 

  • Dick, K. J., P. C. Molan, And R. Eschenbruch. 1992. “The isolation from Saccharomyces cerevisiae of two antibacterial cationic proteins that inhibit malolactic bacteria.” Vitis 31: 105–116.

    CAS  Google Scholar 

  • Du Plessis, L. De W. 1963. “The microbiology of South African winemaking. Part V. Vitamin and amino acid requirements of the lactic acid bacteria from dry wines.” S. African J. Agric. Sci. 6: 485–494.

    Google Scholar 

  • Edwards, C. G., And R. B. Beelman. 1989. “Inducing malolactic fermentation in wines.” Biotech. Adv. 7: 333–360.

    Article  CAS  Google Scholar 

  • Edwards, C. G., And K. A. Jensen. 1992. “Occurrence and characterization of lactic acid bacteria from Washington State wines: Pediococcus spp.” Am. J. Enol. Vitic. 43: 233–238.

    Google Scholar 

  • Edwards, C. G., J. R. Powers, K. A. Jensen, K. M. Weller, And J. C. Peterson. 1993. “Lactobacillus spp. from Washington State wines: isolation and characterization.” J. Food Sci. 58: 453–458.

    Article  CAS  Google Scholar 

  • Flanzy, C. 1972. “La vinification par macération carbonique.” Rev. Franc. Oenol. 13 (45): 42–50.

    Google Scholar 

  • Flanzy, M., And P. André. 1973. La Vinification par Macération Carbonique. Versailles, France: Ministère de l’Agriculture, Institut National de la Recherche Agronomique.

    Google Scholar 

  • Flanzy, C., M. André, M. Flanzy, And Y. Chambroy. 1967. “Variations quantitives des acides organiques stables, non cetoniques, non volatils, dans les baies de raisin placées en anaérobiose carbonique. II. Influence de la durée d’anaérobiose.” Ann. Technol. Agric. 16: 89–107.

    CAS  Google Scholar 

  • Fornachon, J. C. M. 1957. “The occurrence of malo-lactic fermentation in Australian wines.” Austral. J. Appi. Sci. 8: 120–129.

    CAS  Google Scholar 

  • Fornachon, J. C. M. 1968. “Influence of different yeasts on the growth of lactic acid bacteria in wine.” J. Sci. Food Agric. 19: 374–378.

    Article  CAS  Google Scholar 

  • Frohlich, D., And R. Battaglia. 1980. “HPCLAnalyse von biogenen Aminien in Wein.” Mitt. Geb. Lebensmittelunters. Hyg. 71: 38–44.

    Google Scholar 

  • Fugelsang, K. C., And B. W. Zoecklein. 1993. “Exclusive PW MLF survey.” Pract. Winery Vyd. May/June 12–18.

    Google Scholar 

  • Garvie, E. I. 1967. Leuconostoc oenos sp. nov. J. Gen Microbiol. 48: 431–8.

    CAS  Google Scholar 

  • Garvie, E. I., And J. A. Farrow. 1980. “The differentiation of Leuconostoc oenos from nonacidophilic species of leuconostoc, and the identification of five strains from the American Type Culture Collection.” Am. J. Enol. Vitic. 31: 154–157.

    CAS  Google Scholar 

  • Guilloux-Benatier, M., H. S. Son, S. Bouhier, And M. Feuillat. 1993. “Activités enzymatiques: Glycosidases et peptidase chez Leuconostoc oenos au cours de la croissance bactérienne. Influence des macromolécules de levures.” Vitis 32: 52–57.

    Google Scholar 

  • Harvey, R. J., And E. B. Collins. 1963. “Roles of citrate and acetoin in the metabolism of Streptococcus diacetilactis.” J. Bacteriol. 86: 1301–1307.

    CAS  Google Scholar 

  • Henick-Kling, T. 1986. “Control of malolactic fermentation.” In Technical Review No. 41, pp. 3–6. Adelaide: The Australian Wine Research Institute.

    Google Scholar 

  • Henick-Kling, T. 1988. “Yeast and bacterial control in winemaking.” In Wine Analysis, H.F. Linskens, and J. F. Jackson, Eds., pp. 276–316. Berlin: Springer-Verlag.

    Chapter  Google Scholar 

  • Henick-Kling, T. 1993. “Modification of wine flavour by malolactic fermentation.” 10th International Oenological Symposium, May 3–5, 1993, pp. 290–306. Breisach, Germany: International Association for Winery Technology and Management.

    Google Scholar 

  • Henick-Kling, T., T. H. Lee, And D. J. D. Nicholas. 1986. “Inhibition of bacterial growth and malo-lactic fermentation in wine by bacteriophage.” J. Appi. Bacteriol. 61: 287–293.

    Article  CAS  Google Scholar 

  • Hiaring, S. 1974. “Carbonic maceration as done in California.” Wines and Vines. 55 (4): 65–66.

    Google Scholar 

  • Holt, J. G., N. R. Krieg, P. H. A. Sneath, J. T. Staley, And S. T. Williams. 1993. Bergey ’s Manual of Determinative Bacteriology, 9th ed. Baltimore: Williams and Wilkins.

    Google Scholar 

  • Hugenholtz, J., L. Perdon, And T. Abee. 1993. “Growth and energy generation by Lactococcuslactis subsp. lactis biovar. diacetylactis during citrate metabolism.” Appt. Environ. Microbiol. 59: 4216–4222.

    CAS  Google Scholar 

  • Hugenholtz, J., And M. J. C. Starrenburg. 1992. “Diacetyl production by different strains of Lactococcus lactic subsp. lactis var. diacetylactis and Leuconostoc spp.” J. Dairy Res. 55: 17–22.

    Google Scholar 

  • Ingraham, J. L., And G. M. Cooke. 1960. “A survey of the incidence of malo-lactic fermentation in California table wines.” Am. J. Enol. Vitic. 11: 160–163.

    CAS  Google Scholar 

  • Kelly, W. J., R. V. Asmundson, And D. H. Hopcroft. 1989. “Growth of Leuconostoc oenos under anaerobic conditions.” Am. J. Enol. Vitic. 40: 277–282.

    Google Scholar 

  • Kelly, W. J., C. M. Huang, And R. V. Asmundson. 1993. “Comparison of Leuconostoc oenos strains by pulsed-field gel electrophoresis.” Appi. Environ. Microbiol. 59: 3969–3971.

    CAS  Google Scholar 

  • King, S. W., And R. B. Beelman. 1986. “Metabolic interactions between Saccharomyces cerevisiae and Leuconostoc oenos in a model grape juice/wine system.” Am. J. Enol. Vitic. 37: 53–60.

    CAS  Google Scholar 

  • Klaenhammer, T. R. 1987. “Plasmid-directed mechanisms for bacteriophage defense in lactic streptococci.” FEMS Microbiol. Rev. 46: 313–325.

    Article  CAS  Google Scholar 

  • Krieger, S. A., B. Pfitzer, And W. P. Hammes. 1993. “Evaluation of lactic acid bacterial strains for diacetyl production.” Poster presented at 44th Annual Meeting of the American Society for Enology and Viticulture, June 22–25 1993, at Sacramento Convention Center, Sacramento, California. 1993 Technical Abstracts, p. 64.

    Google Scholar 

  • Kuensch, W., A. Temperli, And K. Meyer. 1974. “Conversion of arginine to ornithine during malolactic fermentation in red Swiss wine.” Am. J. Enol. Vitic. 25: 191–193.

    CAS  Google Scholar 

  • Kümmel, A., G. Behrens, And G. Gottschalk. 1975. “Citrate lyase from Streptococcus diacetilactis. Association with its acetylating enzyme.” Arch. Microbiol. 102: 111–116.

    Article  Google Scholar 

  • Kunkee, R. E. 1967a. “Malo-lactic fermentation.” Adv. Appi. Microbiol. 9: 235–279.

    Article  CAS  Google Scholar 

  • Kunkee, R. E. 1967b. “Theoretical changes in pH accompanying malolactic fermentation.” Paper presented at 18th Annual Meeting of the American Society for Enology and Viticulture, June 22–24 1967, at Santa Barbara, California. 1967 Technical Abstracts, p. 10.

    Google Scholar 

  • Kunkee, R. E. 1968. “Simplified chromatographic procedure for detection of malo-lactic fermentation.” Wines and Vines 49 (3): 23–24.

    Google Scholar 

  • Kunkee, R. E. 1974. “Malo-lactic fermentation and winemaking.” In, The Chemistry of Winemaking, Adv. Chem. Ser. 137, A. D. Webb, Ed., pp. 151–170. Washington DC: American Chemical Society.

    Chapter  Google Scholar 

  • Kunkee, R. E. 1975. “A second enzymatic activity for decomposition of malic acid by malo-lactic bacteria.” In Lactic Acid Bacteria in Beverages and Food, J. G. Carr, C. V. Cutting, and G. C. Whiting, Eds., pp. 29–42. London: Academic Press.

    Google Scholar 

  • Kunkee, R. E. 1984. “Selection and modification of yeasts and lactic acid bacteria for wine fermentation.” Food. Microbiol. 1: 315–332.

    Article  Google Scholar 

  • Kunkee, R. E. 1991. “Some roles of malic acid in the malolactic fermentation in wine making.” FEMS Microbiol. Rev. 88: 55–72.

    Article  CAS  Google Scholar 

  • Kunkee, R. E., G. J. Pilone, And R. E. Combs. 1965. “The occurrence of malo-lactic fermentation in southern California wines.” Am. J. Enol. Vitic. 16: 219–223.

    CAS  Google Scholar 

  • Lafollette, G. T. 1991. Chemical and Sensory Influences of Sur Lies on Chardonnay Wines. MS thesis, Davis, CA: University of California.

    Google Scholar 

  • Lebougeois, P., M. Mata, And P. Ritzenthaler. 1989. “Genome comparison of Lactococcus strains by pulsed-field gel electrophoresis.” FEMS Microbiol. Lett. 59: 65–70.

    Article  Google Scholar 

  • Lee, S. O., And M. Y. Pack. 1980. “Malate stimulation on growth rate of Leuconostoc oenos.” Korean J. Appi. Microbiol. Bioeng. 8: 221–227.

    Google Scholar 

  • London, J. 1968. “Regulation and function of lactate oxidation in Streptococcus faecium.” J. Bacteriol. 95: 1380–1387.

    CAS  Google Scholar 

  • Lonvaud, M., A. Lonvaud-Funel, And P. Ribéreau-Gayon. 1977. “Le mecanisme de la fermentation malolactiques des vins.” Connais. Vigne Vin 11: 73–91.

    CAS  Google Scholar 

  • Lonvaud-Funel, A., C. Fremaux, N. Biteau, And A. Joyeux. 1991. “Speciation of lactic acid bacteria from wines by hybridization with DNA probes.” Food Microbiol. 8: 215–222.

    Article  CAS  Google Scholar 

  • Luthi, H., And U. Vetsch. 1960. “Contributions to knowledge of the malolactic fermentation in wines and ciders. II. The growth promoting effect of yeast extract on lactic acid bacteria causing malolactic fermentation in wines.” J. Appi. Bacteriol. 22: 384–391.

    Google Scholar 

  • Malletroit, V., J.-X. Guinard, R. E. Kunkee, And M. J. Lewis. 1991. “Effect of pasteurization on microbiological and sensory quality of white grape juice and wine.” J. Food Process. Presero. 15: 19–29.

    Article  Google Scholar 

  • Mccloskey, L. P. 1980. “Enzymatic assay for malic acid and malo-lactic fermentation.” Am. J. Enol. Vitic. 31: 212–215.

    CAS  Google Scholar 

  • Mccorkle, K. 1974. “Carbonic maceration…a beaujolais system for producing early-maturing red wine.” Wines and Vines. 55 (4): 62–65.

    Google Scholar 

  • Melamed, N. 1962. “Détermination des sucres résiduels des vins, leur relation avec la fermentation malolactique.” Ann. Techn, Agric. 11: 5–11, 107–119.

    Google Scholar 

  • Michels, P. A. M., J. P. J. Michels, J. Boonstra, And W. N. Konings. 1979. “Generation of an electrochemical proton gradient in bacteria by the excretion of metabolic end products.” FEMS Microbiol. Lett. 5: 357–364.

    Article  CAS  Google Scholar 

  • Morenzoni, R. A. 1973. A Second Enzymatic Malic Acid Decomposing Activity in Leuconostoc oenos. PhD thesis, Davis, CA: University of California.

    Google Scholar 

  • Nathan, H. A. 1961. “Induction of malic enzyme and oxaloacetate decarboxylase in three lactic acid bacteria.” J. Gen. Microbiol. 25: 415–420.

    CAS  Google Scholar 

  • Otto, R., J. Hugenholtz, W. N. Konings, And H. Veldkamp. 1980. “Increase of molar growth yield of Streptococcus cremoris for lactose as a consequence of lactate consumption by Pseudomonas stutzeri in mixed culture.” FEMC Microbiol. Lett. 9: 85–88.

    Article  CAS  Google Scholar 

  • Ough, C. S., E. A. Crowell, R. E. Kunkee, M. R. Vilas, And S. Lagier. 1987. “A study of histamine production by various wine bacteria in model solutions and in wine.” J. Food Proc. Pres. 12: 63–70.

    Article  Google Scholar 

  • Ouch, C. S., R. E. Kunkee, M. R. Vilas, E. Bordeu, And M.-C. Huang. 1988. “The interaction of sulfur dioxide, pH, and dimethyl decarbonate on the growth of Saccharomyces cerevisiae, Montrachet and Leuconostoc oenos MCW.” Am. J. Enol. Vitic. 38: 279–282.

    Google Scholar 

  • Peynaud, E., S. Lafon-Lafourcade, And S. Domercq. 1965. “Besoins nutritionnels de soixante-quarte souches de bactéries lactiques isolées de vins.” Bull. O.I.V. 38: 945–958.

    Google Scholar 

  • Pilone, G. J. 1975. “Control of malo-lactic fermentation in table wines by addition of fumaric acid.” In, Lactic Acid Bacteria in Beverages and Food, J. G. Carr, C. V. Cutting, and G. C. Whiting, Eds., pp. 121–138. London: Academic Press.

    Google Scholar 

  • Pilone, G. J., And R. E. Kunkee. 1965. “Sensory characterization of wines fermented with several malo-lactic strains of bacteria.” Am. J. Enol. Vitic. 16: 224–230.

    Google Scholar 

  • Pilone, G. J., And R. E. Kunkee. 1970. “Carbonic acid from decarboxylation by ”malic“ enzyme in lactic acid bacteria.” J. Bacteriol. 103: 404–409.

    CAS  Google Scholar 

  • Pilone, G. J., And R. E. Kunkee. 1976. “Stimulatory effect of malolactic fermentation on the growth rate of Leuconostoc oenos.” Appi. Environ. Microbiol. 32: 405–408.

    CAS  Google Scholar 

  • Pilone, G. J., And S.-Q. liu. 1992. “Arginine metabolism by malolactic bacteria and its oenological implications.” In, Proceedings of the New Zealand Grape and Wine Symposium-Profit: In the Market, in the Winery, in the Vineyard, D. J. Jordan, Ed., pp. 100–105. Auckland, New Zealand: New Zealand Society for Viticulture and Oenology.

    Google Scholar 

  • Pompilio, R. 1993. “Malolactic fermentation…Who’s doing what-and why?” Vyd. Winery Manag. 19 (6): 44–47.

    Google Scholar 

  • poux, C., And M. Caillet1969. “Dosage enzymatique de l’acide L(-)malique.” Ann. Technol.Agric. 18: 359–366.

    CAS  Google Scholar 

  • Prahl, C., A. Lonvaud-Funel, S. Korsgaard, E. Morrison, And A. Joyeux. 1988. “Etude d’un procédé de déclenchement de la fermentation malolactique.” Conn. Vigne Vin 22: 197–207.

    CAS  Google Scholar 

  • Pukrushpan, L. 1976. The role of L-Malic acid in the metabolism of malo-lactic bacteria. PhD thesis, Davis, CA: University of California.

    Google Scholar 

  • Radler, F. 1966. “Die mikrobiologischen Grundlagen des Säureabbaus im Wein.” Zbl. Bakteriol. Parasitenkd. Infektionskr. Hyg. Abt. II, 120: 237–287.

    CAS  Google Scholar 

  • Radler, F. 1975. “The metabolism of organic acids by lactic acid bacteria.” In Lactic Acid Bacteria in Beverages and Food, J. G. Carr, C. V. Cutting, and G. C. Whiting, Eds., pp. 17–27. London: Academic Press.

    Google Scholar 

  • Radler, F. 1990a. “Possible use of nisin in wine-making. I. Action of nisin against lactic acid bacteria and wine yeasts in solid and liquid media.” Am. J. Enol. Vitic. 41: 1–6.

    CAS  Google Scholar 

  • Radler, F. 1990b. “Possible use of nisin in wine-making. II. Experiments to control lactic acid bacteria in the production of wine.” Am.J. Enol. Vitic. 41: 7–11.

    CAS  Google Scholar 

  • Radler, F., And S. Hartel. 1984. Lactobacillus trichodes, ein Alkoholabhängiges Milchsäurebakterium. Wein-Wiss. 39: 106–112.

    CAS  Google Scholar 

  • Rankine, B. C. 1967. “Influence of yeast strain and pH on pyruvic acid content of wines.” J. Sci. Food Agric. 18: 41–44.

    Article  CAS  Google Scholar 

  • Rankine, B. C., J. C. M. Fornachon, And D. A. Bridson. 1969. “Diacetyl in Australian dry red table wines and its significance in wine quality.” Vitis 8: 129–134.

    CAS  Google Scholar 

  • Renault, P. C. Gaillardin, And H. Heslot. 1988. “Role of malolactic fermentation in lactic acid bacteria.” Biochimie 70: 375–379.

    Article  CAS  Google Scholar 

  • Rogosa, M., And M. E. Sharpe. 1959. “An approach to classification of the lactobacilli.” J. Appl. Bacteriol. 22: 329–340.

    Google Scholar 

  • Rynders, A. J. 1993. Effects of yeast strain, pH, and vitamin supplementation during vinification with simultaneous inoculation of Saccharomyces cerevisiae and lactic acid bacteria. MS thesis, Davis, CA: University of California.

    Google Scholar 

  • Schanderl, H. 1959. Die Mikrobiologie des Mostes und Weines, 2nd ed. Stuttgart: Verlag Eugen Ulmer.

    Google Scholar 

  • Schmitt, P., A. G. Mathot, And C. Diviès. 1989. “Fatty acid composition of the genus Leuconostoc.” Milchwiss. 44: 556–559.

    CAS  Google Scholar 

  • Schütz, M., And F. Radler. 1973. “Das `Malatenzym’ von Lactobacillus plantarum und Leuconostoc mesenteroides.” Arch. Mikrobiol. 91: 183–202.

    Article  Google Scholar 

  • Sneath, P. H. A. 1986. Bergey ’s Manual of Systematic Bacteriology, 1st ed., Vol. 2. Baltimore: Williams and Wilkins.

    Google Scholar 

  • Sozzi, T., R. Maret, And J. M. Poulin. 1976. “Mis en evidence de bacteriophages dans le vin.” Experientia 32: 568–569.

    Article  CAS  Google Scholar 

  • Spettoli, P., M. P. Nuti, And A. Zamorani. 1984. “Properties of malolactic activity purified from Leuconostoc oenos ML34 by affinity chromatography.” Appi. Environ. Microbiol. 48: 900–901.

    CAS  Google Scholar 

  • Tracey, R. P., And T. J. Britz. 1989a. “Cellular fatty acid composition of Leuconostoc oenos.” J. Appi. Bacteriol. 66: 445–456.

    Article  CAS  Google Scholar 

  • Tracey, R. P., And T. J. Britz. 1989b. “The effect of amino acids on malolactic fermentation by Leuconostoc oenos.” J. Appl. Bacteriol. 67: 589–595.

    Article  CAS  Google Scholar 

  • Troost, G., And H. Haushofer. 1986. Perl-and Schaumwein. Stuttgart, Germany: Eugen Ulmer.

    Google Scholar 

  • Vetsch, U., And H. Lüthi. 1964. “Decolorisation of red wines during biological decomposition of acids.” Mitt. Geb. Lebensmittelunter. Hyg. 55: 93–98.

    CAS  Google Scholar 

  • Vidal-Carou, M. C., A. Ambatlle-Espunyes, M. C. Ulla-Ulla, And A. Mariné-Font. 1990. “Histamine and tyramine in Spanish wines: their formation during the winemaking process.” Am.J. Enol. Vitic. 41: 160–167.

    CAS  Google Scholar 

  • Vidal-Carou, M. C., R. Codony-Salcedo, And A. Mariné-Font. 1991. “Changes in the concentration of histamine and tyramine during wine spoilage at various temperatures.” Am. J. Enol. Vitic. 42: 145–149.

    CAS  Google Scholar 

  • Weiller, H. G., And F. Radler. 1972. “Vitamin-und Aminosäurebedarf von Milchsaurebakterien aus Wein und von Rebenblättern.” Mitt. Klosterneuburg 22: 4–18.

    CAS  Google Scholar 

  • Weiller, H. G., And F. Radler. 1976. “Über den Aminosäurestoffwechsel von Milchsäurebakterien aus Wein.” Z. Lebensm. Unters. Forsch. 161: 259–266.

    Article  CAS  Google Scholar 

  • Whiting, G. C. 1975. “Some biochemical and flavour aspects of lactic acid bacteria in ciders and other alcoholic beverages.” In, Lactic Acid Bacteria in Beverages and Food, J. G. Carr, C. V. Cutting, and G. C. Whiting, Eds., pp. 69–85. London: Academic Press.

    Google Scholar 

  • Whiting, G. C., And Coggins, R. A. 1971. “The role of quinate and shikimate in the metabolism of lactobacilli.” Ant. Leeuwen. 37: 33–49.

    Article  CAS  Google Scholar 

  • Wibowo, D., R. Eschenbruch, C. R. Davis, G. H. Fleet, And T. H. Lee. 1985. “Occurrence and growth of lactic acid bacteria in wine: a review.” Am. J. Enol. Vitic. 36: 302–313.

    CAS  Google Scholar 

  • Wood, W. A. 1961. “Fermentation of carbohydrates and related compounds.” In The Bacteria, I. C. Gunsalus and R. Y. Stanier, Eds., Vol. 2, pp. 59–149. New York: Academic Press.

    Google Scholar 

  • Yoshizumi H. 1975. “A malo-lactic bacterium and its growth factor.” In Lactic Acid Bacteria in Beverages and Food, J. G. Carr, C. V. Cutting, and G. C. Whiting, Eds., pp. 87–102. London: Academic Press.

    Google Scholar 

  • Zhuorong, Y., And R. E. Kunkee. 1993. “Stimulation of growth rates of malolactic bacteria from incomplete conversion of L-malic acid to L-lactic acid.” FEMS Microbiol. Rev. 12 (1–3): 50.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. University of California, Davis, USA

    Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson & Ralph E. Kunkee

Authors
  1. Roger B. Boulton
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Vernon L. Singleton
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Linda F. Bisson
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ralph E. Kunkee
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 1999 Springer Science+Business Media New York

About this chapter

Cite this chapter

Boulton, R.B., Singleton, V.L., Bisson, L.F., Kunkee, R.E. (1999). Malolactic Fermentation. In: Principles and Practices of Winemaking. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6255-6_6

Download citation

  • DOI: https://doi.org/10.1007/978-1-4757-6255-6_6

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4419-5190-8

  • Online ISBN: 978-1-4757-6255-6

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation