New strain bacterial and its mutants useful in order to stabilize the wine, brief description of these mutants, the composition containing this strain or its mutants, the stabilization of the wine, using this composition and vin thus stabilizes

摘要

Malolactic fermentation in wine is induced and vigorously performed by [lacuna] to wine during or after the primary fermentation new lactic acid bacteria which are called B-44-40 herein, or the antibiotic-resistant mutants thereof which are called Bio-Logicals B-44-40. In a preferred embodiment, the cultures are prepared and added to the wine in freeze-dried form, the cultures having been prepared by cultivation in a medium which contains glutamic acid or similar acid as cryoprotective. The cultures induce malolactic fermentation at lower temperatures and lower pH conditions than all other cultures described or tested.