The DOI matches its Crossref record.
Practical Implications of Malolactic Fermentation: A Review
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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“At around 1-4 mg/L, however, depending on the style and type of wine, it is considered to contribute a desirable 'buttery' or 'butterscotch' flavour.”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Davis et al. 1985
In the citing paper
“When present at a high concentration (exceeding 5-7 mg/L) in wine, diacetyl is regarded by many to be undesirable (Rankine et al. 1969, Davis et al. 1985).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Davis et al. 1985
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216
Yeast and its importance to wine aroma – a review
Lambrechts, M. G., & Pretorius, I. S. (2000) · South African Journal of Enology and Viticulture · doi:10.21548/21-1-3560 · Cited by 884
Microbial modulation of aromatic esters in wine: Current knowledge and future prospects
Sumby, K. M., Grbin, P. R., & Jiranek, V. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.12.004 · Cited by 590
Lactic acid bacteria in the quality improvement and depreciation of wine
Lonvaud‐Funel, A. (1999) · Springer eBooks · doi:10.1007/978-94-017-2027-4_16 · Cited by 526
Metadata
- 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
- Published
- 1985
- Volume
- 36
- Issue
- 4
- Pages
- 290-301
- ISSN
- 0002-9254 (ISSN-L)
- 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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