Continuous malolactic fermentation in red wine using free Oenococcus oeni |
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| Authors: | Maicas Sergi Pardo Isabel Ferrer Sergi |
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| Affiliation: | (1) Departament de Microbiologia i Ecologia, Facultat de Biologia, Universitat de València, Edifici d'Investigacio 3.71, E46100 Burjassot-Valencia, Spain |
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| Abstract: | Malolactic fermentation (MLF) of wine in continuous culture was obtained by using Oenococcus oeni (formerly Leuconostoc oenos). The maximum malic acid degradation in our bioreactor system was reached at a dilution rate of 0.016 h–1, and 92–95% of the malic acid (3.9–4.0g/l) was converted to lactic acid and CO2. |
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| Keywords: | Continuous culture Leuconostoc oenos malolactic fermentation Oenococcus oeni red wine |
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