Four direct inoculation malolactic starters were used in this study. They conducted malolactic fermentation in a merlot wine in barrels. We compared the behaviour of these strains at multiple levels. Inoculation efficiency was evaluated, and great differences were observed among the starters. Implantation controls were also carried out. They were ail clearly positive. The rates of malate degradation were compared. They were ail different, but MLF in the inoculated barrels always finished before the non-inoculated control. Physicochemical and sensory analysis were done. No major differences were seen concerning chemical data. However, some significant differences were observed at the sensory level. Positive implantation controls allowed to conclude that these differences originated from the starter strains used in this study.
AttachmentsNo supporting information for this article