Effects of malolactic fermentation on wine quality

Abstract: Malolactic fermentation is an essential step in winemaking, resulting from the spontaneous growth of lactic acid bacteria (LAB) in the microbial ecosystem of grapes and wine. The first part of this chapter describes how LAB multiply and survive during winemaking, identifying the main factors in their development. It goes on to describe the metabolic pathways in operation during, and possibly after, fermentation, highlighting the beneficial and detrimental transformations that affect wine quality.

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