The contribution of lactic acid bacteria to the sensorial characteristics of red wine

Hélène Nieuwoudt - 06 Apr 2017

The results of the research clearly indicate that lactic acid bacterial strains may impact significantly on the aroma and flavour of wine. The results of the study are important to the wine industry because they illustrate and emphasise the potential contribution of different MLF cultures to wine aroma and flavour, and the potential to influence consumer preferences.

Malo now BEFORE alcoholic fermentation

Karien O'Kennedy - 05 Apr 2016

A born and bred South African bacterium is making headlines and winning awards for bringing about a complete paradigm shift in the way we go about malolactic fermentation. First there was spontaneous, which is now considered “so yesterday”. Then came commercial cultures to be inoculated after alcoholic fermentation (AF), offering various advantageous over spontaneous such as low VA, low or no biogenic amines, speed, etc. The past few years were dominated by AF/MLF co-inoculation offering further advantageous such as even faster speed, reliability and aroma contributions.

BUT now Danish biotechnology company Chr. Hansen has launched Viniflora NoVA™ - a Lactobacillus plantarum culture that can complete MLF in as fast as three days before AF!

Best practices in malolactic fermentation (MLF) management

Article by Charl Theron, WineLand Magazine - 01 Jun 2015

Malolactic fermentation is an integrated part of winemaking which cannot be ignored. It can however be beneficial or detrimental and it is important that winemakers are well informed about it in order to make the right decisions. The execution of the decisions is also important to ensure that the required results are obtained in the wines.

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