Malolactic fermentation of wine: study of the influence of some physico-chemical factors by experimental design assays

摘要

The ability of selected lactic acid bacteria to carry out malolacric fermentation depends on the level of numerous wine characteristics A Hadamard's experimental matrix was used to determine the main effects of 11 physico-chemical factors on malolaetic activity of three Leuconostoc oenos strains and one Lactobadllus plantarum strain Ethanol had the greatest inhibitory effect on the achievement of malolaetic fermentation for all Lent, oenos strains. An inhibitory effect of the I.-malic acid was also found in the operating conditions These strains show different degrees of sensitivity to pH. One of these strains was inhibited by SO_2.. Malolaetic activity of the Lact plantarum strain is mainly affected by a low pH, and this strain is often less efficient than Leuc. cetios strains,. This methodology could be used for the selection of strains for malolaetic starters. Further work is in progress using factorial design in order to determine the interactions between influential factors