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Appl Environ Microbiol. 1983 October; 46(4): 874-880
Copyright © 1983, American Society for Microbiology. All Rights Reserved.

Occurrence of Lactic Acid Bacteria During the Different Stages of Vinification and Conservation of Wines

S. Lafon-Lafourcade, E. Carre and P. Ribéreau-Gayon

Institut d'Oenologie, Université de Bordeaux II, and Institut National de la Recherche Agronomique, 33405 Talence, France

ABSTRACT

We showed that the growth of lactic acid bacteria during alcoholic fermentation depends on the composition of the must. We illustrated how the addition of sulfur dioxide to the must before fermentation and the temperature of storage both affect the growth of these bacteria in the wine. Whereas species of Lactobacillus and Leuconostoc mesenteroides were isolated from grapes and must, Leuconostoc oenos was the only species isolated after alcoholic fermentation. This organism was responsible for the malolactic fermentation. Isolates of this species varied in their ability to ferment pentoses and hexoses. The survival of Leuconostoc oenos in wines after malolactic fermentation depended on wine pH, alcohol concentration, SO2 concentration, and temperature of storage.

Appl Environ Microbiol. 1983 October; 46(4): 874-880
Copyright © 1983, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

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