Grape must and wine host a very diverse microflora comprising yeast and bacteria. Due to their specific ability to grow and to survive in the medium, the different microorganisms dominate, survive or die along the winemaking process. Yeast invade the medium first as they are well adapted to multiply in grape must, and they induce alcoholic fermentation (AF). In the meantime, lactic acid bacteria (LAB) resist and adapt, more or less efficiently, to the increasing adversity of the environment. A spontaneous selection is achieved. Malolactic starters prepared from indigenous Oenococcus oeni stranins are used for better management of malolactic fermentation (MLF).
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