A process and equipment for the controlled malolactic fermentation of wine in which wine is introduced into a reaction vessel (3) containing a concentration of at least 108 cfu/ml of a bacterial or yeast species that is capable of converting malic acid to lactic acid through a bacteria retaining filter (2). The wine is removed from the reaction vessel (3) through a bacteria retaining filter (7) after a predetermined residence time in the reaction vessel sufficient to allow the desired malolactic fermentation to take place. The process and equipment are preferably operated on a continuous basis. The cells may be immobilised within the reaction vessel.
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