Control of malo-lactic fermentation in wine: energetics, flavour modification and methods of starter culture preparation

摘要

Malo-Iactic fermentation (MLF) in its strict sense describes the decarboxylation of malic acid to lactic acid and CO_2 This decarboxylation is carried out by many lactic acid bacteria isolated from diverse biotopes such as vegetable fermentations andfruit wines (Fleming 1982; Buckenhueskes 1993; Henick-Kling 1993). The main role of lactic acid bacteria in vegetable, silage, bread (sourdough), cocoa and coffee fermentation is the production of acid from sugars and the production of flavour.