Published in Scientific Papers. Series B. Horticulture., Vol. LVII
Written by Georgeta BELENIUC, Constantin Baduca CÂMPEANU, Claudia ŞTEFAN, Jose PARDO
The malolactic fermentation (MLF) is a biologically desacidification process of the wines especially red wines, made by lactic bacteria that convert malic acid (more aggressive for the taste buds) into lactic acid (pleasant taste buds impress) and CO2. Between 2009-2011, were made studies reffering to the possibilities of starting and controlling of malolactic fermentation (MLF) in the red wines from Cernavoda Viti-Vinicol Centre, Murfatlar vineyard, as well as on the conditions of this biochemical process. The degradation of malic acid has three effects upon the wines: reduced acidity, microbial stabilisation and a some modification of the organoleptic properties. In the same time we noticed that through malolactic fermentation, the red wines winning in quality. The starting of MLF can be easy initiated, if for this are used wines in full MLF. For induce MLF is necessary an initial titre between 3x104 till 5,0 x104 cells/mm3. After inoculation the bacteria cells passed through an adaptation period because their functions were limited by the alcohol content and pH of the wine, and therefore in the medium remain a bacteria number of 1x104 cells/mm3. For MLF we can recommend some strains of lactic bacteria, isolated from vineyard microflora.
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