Original research articles

Induction de la fermentation malolactique des vins par inoculation d'une biomasse industrielle congelée de L. oenos après réactivation

Abstract

Stimulation of malolactic fermentation can be obtained by adding to wine an industrial biomass of L. oenos. Before use, deepfreeze bacteria need to be reactivated according to some special conditions which have been studied. Yeasts concerned in alcoholic fermentation have an influence on malolactic fermentation capacity of wines ; this fact is in connection with some differences observed in wine technology. Among the strains of commercial dry yeasts, the influence of S. cerevisiae is lower than that of S. bayanus.

Authors


Suzanne Lafon-Lafourcade

Affiliation : Institut d'OEnologie, Université de Bordeaux II & Institut National de la Recherche Agronomique, 351, Cours de la Libération, 33405 Talence Cédex (France)

editorialsecretary@oeno-one.eu

E. Carre

Affiliation : Institut d'OEnologie, Université de Bordeaux II, 351, cours de la Libération, 33405 Talence Cédex (France)


Aline Lonvaud-Funel

Affiliation : UMR 1219 OEnologie, INRA - Université de Bordeaux, ISVV, 210, chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France


Pascal Ribéreau-Gayon

Affiliation : Faculté d’OEnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence cedex (France)

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