Influence of Yeast Strain and Malo-Lactic Fermentation on Composition and Quality of Table Wines

摘要: The micro-organisms which can grow in grape juice and wine are limited to yeasts, lactic acetic acid bacteria, rare cases, possibly sporing bacilli. Pure yeast cultures becoming widely used technologically advanced winemaking countries. must conduct the alcoholic fermentation or at least dominate naturally occurring microflora. benefits found from use of selected pure yeasts rapid onset fermentation, even complete leaving no residual sugar, elimination undesirable products such as hydrogen sulfide. Yeasts may also be for their ability decompose L-malic partially completely. Mixed desirable, but practical presents problems. Sherry-flor other oxidative film bring about changes composition quality wines. More chemical studies formed by desirable. Yeast clouding bottled is a recurring problem, particularly with sweet wines low strength. Malo-lactic bacterial decomposition carbon dioxide. It brought bacteria widespread red table most winegrowing areas. renders stable subsequent breakdown malic acid, improve flavor wine. Diacetyl secondary an indirect result malo-lactic fermentation. Dry pH values above 3.8 do not benefit If sugar present wines, growth cause spoilage. Factors encourage alcohol, high pH, sulfur dioxide, late racking, warm temperature. opposite factors discourage Considerable progress has been made toward induction addition further work needed.