Leuconostoc oenos and malolactic fermentation in wine: a review |
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| Authors: | A Versari G P Parpinello M Cattaneo |
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| Institution: | (1) Istituto di Industrie Agrarie, Facoltà di Agraria, Università di Bologna, Via San Giacomo 7–40126–Bologna, Italy, IT;(2) Laboratorio di Genetica Microbica Università di Ancona, Via Brecce Bianche–60131–Ancona. Italy, IT;(3) Northeastern University, 342 Snell Engineering, Boston, MA 02115, USA, US |
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| Abstract: | This review article summarizes the state of the art on Leuconostoc oenos, the bacteria responsible for malolactic fermentation in wine. Both basic and practical aspects related to the metabolism
of this microorganism and malolactic fermentation in general are critically reviewed. The former examines the role of genetics
for the identification and classification of L. oenos and energetic mechanisms on solute transport (malic and lactic acid). The latter includes practical information on biomass
production, optimal growth conditions and stress factors, which are important in growth optimization of malolactic starter
cultures. Extensive data and references on the effect of malolactic fermentation on wine composition and sensory analysis
are also included.
Received 06 May 1999/ Accepted in revised form 13 July 1999 |
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| Keywords: | : malolactic fermentation Leuconostoc oenos wine review |
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