Cited by 423Fermentation and Sensory AnalysisHorticultural and Viticultural ResearchBiochemical and biochemical processes

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Practical Implications of Malolactic Fermentation: A Review

Davis, C. R., Wibowo, D., Eschenbruch, R., Lee, T. H., Fleet, G. H.·1985·American Journal of Enology and Viticulture

DOI 10.5344/ajev.1985.36.4.290

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Abstract

Malolactic fermentation (MLF) is discussed in terms of its effect on wine quality and methods currently available for its control. Benefits of MLF include the lowering of acidity in high acid wines, enhancement of sensory characteristics through bacterial activity, and enhanced microbiological stability. Undesirable effects include the excessive reduction in acidity of high pH wines leading to risk of spoilage, production of undesirable flavors, color changes, and formation of amines. Methods of control involve stimulation of indigenous flora, inoculation of bacteria (either pure cultures or from wines already undergoing MLF), use of immobilized bacterial cells or enzymes, and practical measures to inhibit bacterial growth.

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Authors: Davis, C. R., Wibowo, D., Eschenbruch, R., Lee, T. H., & Fleet, G. H.
Affiliations: UNSW Sydney (AU)
Venue: American Journal of Enology and Viticulture
Publisher: American Society for Enology and Viticulture
Published: 1985
Volume: 36
Issue: 4
Pages: 290-301
ISSN: 0002-9254 (ISSN-L)
DOI: 10.5344/ajev.1985.36.4.290
OpenAlex: W2340148085
Cited by: 423
References: 0
Citations by year: 2026: 3 · 2025: 4 · 2024: 6 · 2023: 8 · 2022: 7 · 2021: 12 · 2020: 16 · 2019: 9 · 2018: 12 · 2017: 18 · 2016: 12 · 2015: 20 · 2014: 21 · 2013: 12 · 2012: 12
FWCI: 6.76
Type: journal article
Language: en
Open access: closed
Locations: American Journal of Enology and Viticulture (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
Keywords: malolactic fermentation, wine quality, wine acidity, wine spoilage, sensory properties, microbiological stability, lactic acid bacteria, bacterial inoculation, immobilized bacterial cells, amine formation, wine pH

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Practical Implications of Malolactic Fermentation: A Review

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