Inhibition of malolactic fermentation by cryotolerant yeasts |
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| Authors: | Andrea Caridi Vito Corte |
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| Institution: | (1) Dipartimento di Scienze e Tecnologie Agro-Forestali e Ambientali, Università di Reggio Calabria, Piazza San Francesco no 4, Gallina, Italia;(2) Istituto Regionale della Vite e del Vino di Palermo, Viale della Libertà, Palermo, Italia |
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| Abstract: | White wines produced by some cryotolerant strains of Saccharomyces cerevisiae are more resistant to malolactic fermentation than those produced by normal strains: e.g. for two months of storage, the wines, inoculated with Leuconostoc oenos or Lactobacillus plantarum, were fully stabilized with levels of 51-65 mg total SO 2 /l and 5.70-5.75 g titratable acidity/l. The use of these yeasts in wine-making can decrease the quantities of sulfites added to stabilize wines. |
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