Continuous malolactic fermentation in red wine using free Oenococcus oeni

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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Correspondence to Sergi Ferrer.

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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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  • Continuous culture
  • Leuconostoc oenos
  • malolactic fermentation
  • Oenococcus oeni
  • red wine