Chemical Characterization of Wines Fermented with Various Malo-lactic Bacteria1

摘要: Six malo-lactic strains of lactic acid bacteria were isolated from California wines and identified as Lactobacillus delbrueckii, L. buchneri, brevis, Leuconostoc citrovorum, two Pediococcus cerevisiae. Malo-lactic fermentation was induced in separate lots wine by inoculation each lot with one the bacteria. had occurred inoculated within 2 months. The resultant subjected to chemical analysis, including gas chromatographic examination concentrated extracts wines. Only a few differences composition found when compared another. that volatile acidity concentrations acetoin (plus diacetyl) probably diethyl succinate.