Abstract
Malolactic fermentation (MLF) of wine in continuous culture was obtained by using Oenococcus oeni (formerly Leuconostoc oenos). The maximum malic acid degradation in our bioreactor system was reached at a dilution rate of 0.016 h−1, and 92–95% of the malic acid (3.9–4.0 g/l) was converted to lactic acid and CO2.
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Maicas, S., Pardo, I. & Ferrer, S. Continuous malolactic fermentation in red wine using free Oenococcus oeni. World Journal of Microbiology and Biotechnology 15, 737–739 (1999). https://doi.org/10.1023/A:1008954708104
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DOI: https://doi.org/10.1023/A:1008954708104