AGRE-0012 Control of Malolactic Fermentation Development of Lactic Acid Bacteria for Direct Inoculation into Wine

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Biological Conversion : Biotechnology : ECLAIR Cluster III - Carbohydrates

AGRE-0012 Control of Malolactic Fermentation Development of Lactic Acid Bacteria for Direct Inoculation into Wine 1 April 1991 - 31 March 1992

Malolactic fermentation (MLF) is an essential process in the production of high quality wine. Modern hygienic standards and technical developments have decreased the spontaneous evolution of MLF, hence increasing the demand for starter cultures based on the lactic acid bacteria Leuconostoc oenos which is often responsible for the spontaneous MLF. Commercial preparations of freeze dried L. oenos, which have been available for several years, are not always satisfactory. This project has achieved its main goal, which was to develop cultures of L. oenos which are able to survive, grow and perform malolactic fermentation after direct inoculation into wine. Some strains are now being developed towards commercialisation.

Contacts

Coordinator

• C Prahl / Chr Hansen's Laboratorium Danmark A/S DENMARK

EC Scientific Officer

• Ciarán MANGAN / European Commission - DG Research Quality of Life Programme - Unit B1.2 / BELGIUM