Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine
oleh: Aitor Balmaseda, Cécile Miot-Sertier, Georgia Lytra, Benjamin Poulain, Cristina Reguant, Patrick Lucas, Claudia Nioi
| Format: | Article |
|---|---|
| Diterbitkan: | International Viticulture and Enology Society 2024-05-01 |
Deskripsi
In the context of ecological transition, the use of wine by-products for industrial applications is a major challenge. Wine lees, the second wine by-product in terms of quantity, are a source of nutrients that can be used for stimulating the growth of microorganisms. Here, white wine lees were used as a stimulating agent for the growth of wine lactic acid bacteria (LAB) and to promote wine malolactic fermentation (MLF) in red wine.