Davis et al., 1985 - Google Patents
Practical implications of malolactic fermentation: a reviewDavis et al., 1985
- Document ID
- 10523659848747420188
- Author
- Davis C
- Wibowo D
- Eschenbruch R
- Lee T
- Fleet G
- Publication year
- Publication venue
- American Journal of Enology and Viticulture
External Links
Snippet
Malolactic fermentation (MLF) is discussed in terms of its effect on wine quality and methods currently available for its control. Benefits of MLF include the lowering of acidity in high acid wines, enhancement of sensory characteristics through bacterial activity, and enhanced …
- 238000000855 fermentation 0 title abstract description 48
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
- C12N1/14—Fungi Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by straight fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/24—Preparation of oxygen-containing organic compounds containing a carbonyl group
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—PROCESSES USING MICRO-ORGANISMS
- C12R1/00—Processes using micro-organisms
- C12R1/645—Processes using micro-organisms using fungi
- C12R1/80—Pencillium
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION; STERILISATION; PRESERVATION; PURIFICATION; CLARIFICATION; AGEING
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
- C12G2200/00—Special features
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BREWING OF BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/002—Processes specially adapted for making special kinds of beer using special micro-organisms
- C12C12/006—Yeasts
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Davis et al. | Practical implications of malolactic fermentation: a review | |
| Wibowo et al. | Occurrence and growth of lactic acid bacteria in wine: a review | |
| Kunkee | Selection and modification of yeasts and lactic acid bacteria for wine fermentation | |
| Fleet et al. | Evolution of yeasts and lactic acid bacteria during fermentation and storage of Bordeaux wines | |
| Fleet | Growth of yeasts during wine fermentations | |
| US8114449B2 (en) | Alcohol-tolerant malolactic strains for the maturation of wines with average or high pH | |
| EGLINTON et al. | The effect of Saccharomyces bayanus‐mediated fermentation on the chemical composition and aroma profile of Chardonnay wine | |
| Beelman et al. | A new strain of Leuconostoc oenos for induced malo-lactic fermentation in eastern wines | |
| Ciani et al. | Growth and fermentation behaviour of Brettanomyces/Dekkera yeasts under different conditions of aerobiosis | |
| US5077060A (en) | Method of inducing the decarboxylation of malic acid in must or fruit juice | |
| Henick-Kling | Yeast and bacterial control in winemaking | |
| Van Der Walt | Kaffircorn malting and brewing studies. II.—Studies on the microbiology of Kaffir beer | |
| Thornton et al. | Deacidification of red and white wines by a mutant ofSchizosaccharomyces malidevoransunder commercial winemaking conditions | |
| EP0635050B2 (en) | A method of inducing malolactic fermentation in wine or fruit juice by direct inoculation with a non-activated starter culture | |
| US20110123673A1 (en) | Initiation of fermentation | |
| AU2010202834A1 (en) | Initiation of fermentation | |
| US5460837A (en) | Preparation and use of a malolactic ferment biomass | |
| US7112346B2 (en) | Method of inducing malolactic fermentation in wine or fruit juice by direct inoculation with a non-activated started culture | |
| Lee et al. | Malo-lactic bacteria in korean winery environment and their potential use in wine making | |
| AU2010270296A1 (en) | Reduced stuck alcoholic fermentations in production of alcoholic beverages | |
| CN119452074A (en) | Inhibition of Saccharomyces by Pichia kluyveri | |
| AU676472C (en) | A method of inducing malolactic fermentation in wine or fruit juice by direct inoculation with a non-activated starter culture | |
| Costello | Malolactic fermentation in white wines | |
| Izuagbe | Malo-lactic fermentation of Leuconostoc isolates from Oregon wines | |
| Ryan | Maloethanolic deacidification of high acid juices during wine yeast alcoholic fermentation: a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Microbiology at Massey University |