Bacteria are regularly involved in winemaking, as they are responsible for
the malo-lactic fermentation, which occurs subsequent to alcoholic
fermentation. This fermentation by lactic acid bacteria converts malic
acid to lactic acid, reducing the titrable acidity and raising the pH. It
is desired for certain wines, and should occur prior to bottling to avoid a
cloud (bacteria) in the bottle.
For a great deal of information on winemaking see the classic works of
Amerine, Berg, and Cruess, Technology of Wine Making (1967), or
Ribereau-Gayon and Peynaud, Traite d'Oenologie (1969).
Rich Mateles
--
Candida Corporation
175 W. Jackson Blvd., Ste. A-1706
Chicago, IL 60604
Tel: (312) 431-1601
Fax: (312) 431-1605
Partoune Pierre <ppartoune at ulg.ac.be> wrote in article
<33C38F1B.7529 at ulg.ac.be>...
> HELP : can someone help me to find articles or informations about:
> using of bacteria in winemaking, microbiological and biochemical
> aspects.
> Thanks in advance
> PIERRE
> Email: ppartoune at ulg.ac.be>
