Simultaneous inoculations of wine alcoholic and malolactic fermentations | Ensemencement simultane des fermentations alcooloque et malolactique des vins
2003
Lorenzini, F. (Station federale de recherches en production vegetale de Changins (RAC), Nyon (Switzerland))
Simultaneous inoculations of alcoholic and malolactic fermentations were tested on Doral (white vine variety) and rosé musts. For five yeasts and six bacterial preparations, inoculating bacteria together with yeast addition proved to be less efficient on malolactic fermentation than classical inoculation of bacteria at the end of alcoholic fermentation. Yet, bacteria addition has neither disturbed alcoholic fermentation nor produced excess of volatile acidity. For some bacteria preparations, their addition in the must was favourable, concerning the duration of the malolactic fermentation, in comparison with wines without inoculation.
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