ISSN:
1573-0972
Keywords:
Continuous culture
;
Leuconostoc oenos
;
malolactic fermentation
;
Oenococcus oeni
;
red wine
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1023/A:1008954708104
Permalink