THE USE OF STARTER CULTURE IN THE MALOLACTIC FERMENTATION.

Authors :: Anca, Naghiu
Apostu, S.
Miclean, Mirela
Source :: Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture; 2008, Vol. 65 Issue 2, p477-477, 1p, 2 Graphs
Publication Year :: 2008
Abstract: This article discusses a study which aimed to observe the evolution of the malolactic fermentation in four samples using four different types of starter culture of Oenococcus oeni and compare them with a blank. The study used the wine obtained from grapes harvest at full maturity from Feteasca Neagra variety. It identified the characteristics of the wine before the inoculation. The quantity of L-lactic acid obtained by the study was higher in the sample than in the blank.

Subjects :: AGRICULTURAL microbiology
FERMENTATION
MICROBIOLOGICAL synthesis
LACTIC acid
WINES
GRAPES

Language :: English
ISSN :: 18435246
Volume :: 65
Issue :: 2
Database :: Supplemental Index
Journal :: Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture
Publication Type :: Academic Journal
Accession number :: 37603148

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