
	Where results make sense

Topic: Malolactic fermentation

Related Topics

Lactate

Malic acid

Wine

Lactic acid

Fermentation

Acetic acid

Sauerkraut

Whey

Chemical formula

In the News (Sun 29 Nov 09)

Northern Trust

Marvin Harrison

Peter Chernin

Gary Locke

Match Play

Penelope Cruz

Mickey Rourke

AR Rahman

Danny Boyle

Hugh Jackman

	SANTA MARGHERITA - Dictionary - Malolactic fermentation (Site not responding. Last check: 2007-10-13)
		Malolactic fermentation is a natural process due to the action of certain bacteria which change malic acid (which has a much stronger taste) into lactic acid which is much less aggressive.
		Malolactic fermentation starts after the alcoholic fermentation, in some cases immediately afterwards, sometimes in the spring or at the beginning of the summer after the grape harvest.
		With malolactic fermentation the wine starts to change its organoleptic character; the colour develops a less lively tone, the perfumes gain new subtleties and the taste becomes rounder and fuller.
	www.santamargherita.com /dizionario_e/malolactic.shtml (212 words)

	Malolactic Fermentation
		Malolactic fermentation is a process which can occur in wine after the primary fermentation is over.
		By primary fermentation we mean that basic process whereby yeasts consume the sugar in the must and convert it to alcohol with carbon dioxide being given off as a by-product.
		Malolactic fermentation also deepens the colour of the wine, lessens the fruity fresh flavour and increases the buttery, viscous mouth feel.
	www.foodandwine.net /wine/wine0148.htm (502 words)

	Malolactic fermentation - Wikipedia, the free encyclopedia
		Malolactic conversion is a process of a change in wine where tart malic acid is converted to softer-tasting lactic acid.
		Because it consumes the malic acid, all of which is present at the time the grapes are crushed, malolactic conversion can take place at any time during or after alcoholic fermentation.
		In winemaking malolactic conversion is generally encouraged in many red wines and some white wines, particularly those that are aged in oak.
	en.wikipedia.org /wiki/Malolactic_fermentation (312 words)

	Malolactic Fermentation: Wine Cave Inc.
		'Malolactic fermentation' (ML) describes a fermentation by bacteria (leuconostoc oenos) that are able to convert malic acid from grapes into lactic acid.
		Malolactic bacteria are not especially alcohol tolerant, and a wine with a higher alcohol content will not support it.
		Partial ML, or ongoing malolactic fermentation in a wine that is to be bottled can cause the wine to carbonate (become fizzy), break the bottle with CO2 pressure, push out the cork, and spoil the flavour.
	www.winecaveinc.com /resources/wine/malolactic.htm (1297 words)

	Malolactic Fermentation
		The primary reason for using malolactic fermentation is to reduce acid in red wines and some selected white wines by organic rather than chemical means.
		Typically malolactic fermentation is used only on red wines destined for aging and selected white wines such as Chardonnay, Pinot Blanc and Pinot Gris.
		The answer is the same as for using a yeast culture: both yeast and malolactic fermentations will occur on their own and may, in fact, be quite safe.
	www.bcawa.ca /winemaking/ml.htm (1026 words)

	Familiarise Yourself With Malolactic Fermentation
		Malolactic fermentation is generally considered to be a simple breakdown of malic acid in red wines, and in some white wines, with the accompanying release of CO, the formation of lactic acid and a reduction in the total acid content of the wine in question.
		Malolactic bacteria are sensitive to excessive amounts of oxygen and for this reason too much oxygen after the completion of alcoholic fermentation should preferably be avoided.
		For a malolactic fermentation to complete its course successfully under specific limiting conditions, sufficient nutrition for the bacteria is of the utmost importance.
	www.wynboer.co.za /recentarticles/0104ferment.php3 (1842 words)

	Deep Creek Wine Estate&Hainle Vineyards (Site not responding. Last check: 2007-10-13)
		This secondary fermentation is carried out, not by yeast cells, but by Malolactic bacteria which consume malic acid (naturally present in juice or finished wine-think of it as the Granny Smith apple of wine acids) and produce as by-products lactic acid and carbon dioxide.
		When Malolactic fermentation is complete (and this can be during or after the primary fermentation), the bacteria will fall to the bottom of the tank with any other residues.
		Sur lie aging and Malolactic fermentation are not unique to organic winemaking (in fact, with the exception of trendy "blips" in production methods, these practices have generally been in use worldwide) but the benefits of both processes are part of what makes organic winemaking possible.
	hainle.com /secondary_fermentation.html (723 words)

	Malolactic Fermentation and Wine
		In essence, grapes are crushed, the juice is fermented and aged, and bottled.
		Fermentation is when yeast eats the sugar in the juice and turns it into carbon dioxide and alcohol.
		Once a barrel has been used for malolactic fermentation, there are always bacteria in the barrel and from that point forward it must always be used for wines intended for this kind of extra fermentation.
	www.wineintro.com /glossary/m/malolactic.html (288 words)

	Uncorked (Site not responding. Last check: 2007-10-13)
		Malolactic fermentation can have profound consequences for the taste of a wine -- especially a white wine -- and its compatibility with food.
		Malolactic fermentation is nothing more than the conversion of malic acid (the kind found in apples) into lactic acid (the kind found in dairy products).
		Chardonnays from California and Australia are especially known for this, and it's often the result of a combination of malolactic fermentation (one of the byproducts of which has a buttery flavor) and heavy oak treatment.
	www.bostonphoenix.com /archive/food/99/09/09/UNCORKED.html (914 words)

	FDA/CFSAN: Agency Response Letter: GRAS Notice No. GRN 000120
		Lesaffre describes generally available information about two distinct fermentation processes (i.e., alcoholic fermentation and malolactic fermentation) that occur either through the action of microorganisms that already are present on the grapes or through the action of microorganisms that are specifically added by the winemaker.
		Although alcoholic fermentation is an inherent process associated with all winemaking, malolactic fermentation is a secondary process that may or may not be induced by the winemaker, depending on the desired characteristics and nature of the wine.
		Although malolactic fermentation is usually mediated by lactic acid bacteria, Lesaffre chose a yeast (rather than a lactic acid bacterium) as a source of the permease, because the permease must function in the membrane of the yeast S.
	www.cfsan.fda.gov /~rdb/opa-g120.html (1290 words)

	departments - WineMaker Magazine: Mastering Malolactic Fermentation: Tips from the Pros
		My general rule regarding malolactic fermentation is 'the sooner you start, the sooner you finish.' One of the newer methods I have heard about, but never tried, is inoculating with the bacteria as soon as you start primary fermentation.
		The thought is that the wine is warmest during fermentation, since the yeast is generating considerable heat as it converts sugar to carbon dioxide and alcohol.
		You need warm temperatures for malolactic fermentation, generally between 60° and 75° F. Since you make fresh-grape wine in the fall, it might be harder to keep it consistently warm with cold weather just around the corner.
	www.winemakermag.com /departments/112.html (1454 words)

	Malolactic Fermentation
		Malolactic fermentation (MLF) may sound mysterious, but it's a technique every home winemaker should master.
		Malolactic fermentation is conducted by Leuconostoc bacteria cultures.
		Malolactic activity can be detected by the presence of tiny carbon-dioxide bubbles.
	www.ebrew.com /primarynews/malolactic_fermentation.htm (233 words)

	Chapter 5.
		During alcoholic fermentation, some malic acid is metabolized, and the malic acid content of the wine decreases about 15 percent.
		Lactic acid is milder than malic acid, and ML fermentation is a standard procedure used to reduce the acidity of wines made from grapes grown in cool regions.
		Both glucose and fructose can be readily fermented, but most disaccharides and polysaccharides must be split into their smaller, simple sugar components before they can be readily converted into alcohol.
	www.geocities.com /lumeisenman/chapt5.html (3643 words)

	Winemaking - Bouchaine - Carneros - Napa Valley
		Although this is the primary fermentation that occurs in winemaking, there is a secondary fermentation that occurs in many wines that can also dramatically affect the flavor, acidity, and mouth feel of the wine.
		This secondary fermentation is called the malolactic fermentation, conducted by ‘malolactic’ bacteria that convert malic acid to lactic acid and carbon dioxide.
		The primary reason for using malolactic fermentation is to reduce acid in red wines and some white wines because malic acid is a stronger acid than lactic acid.
	www.bouchaine.com /wines_winemaking.html (2169 words)

	Malolactic Fermentation @ Improved Winemaking
		Malolactic fermentation (MLF, or "malo") is an important winemaking process conducted on most red grape wines and some white grape wines.
		For a low diacetyl concentration, the best approach is to inoculate with MLB at end of fermentation (when the yeast population is high) and keep the wine on its lees (to allow the yeast and LAB to convert the diacetyl to acetoin and 2,3-butanediol).
		Malolactic nutrients are often required in this case, since the necessary nutrients for MLF have been removed due to the racking/clarifying procedure.
	www.brsquared.org /wine/Articles/MLF/MLF.htm (4783 words)

	FAQ on Wine, Long Island Lenz Wines (Site not responding. Last check: 2007-10-13)
		Most people are aware of the basic fermentation process during which yeast consume the sugar in grape juice, creating ethyl alcohol (alcohol) and carbon dioxide gas.
		In the malo-lactic fermentation, instead of turning sugar into alcohol and carbon dioxide, the process turns malic acid into lactic acid and carbon dioxide.
		Overall, malo-lactic fermentation tends to make a wine that is less fruity, a little less acidic and significantly richer and more complex.
	www.lenzwine.com /faq/faq-20-malolactic.htm (573 words)

	mrwizard - WineMaker Magazine: What can I do to prevent my recurring problem of excess CO2 in my wines?
		Malolactic fermentations occur when certain strains of bacteria eat the malic acid naturally present in grapes and spit it out as lactic acid and carbon dioxide gas.
		Once malolactic fermentation is complete, rack the wine off the lees, add sulfur dioxide if desired and bottle as usual.
		One of the reasons that winemakers actively encourage malolactic fermentation is that it lessens the need for pre-bottling filtration.
	winemakermag.com /mrwizard/194.html (782 words)

	Secrets of the wine cellar: the genome of a wine-making microbe
		Malolactic fermentation contributes to flavor, aroma, and texture.
		In many wines, the malolactic fermentation will be carried out spontaneously by lactic acid bacteria, in particular, Oenococcus oeni, which is unusually tolerant of the wine's acid and ethanol concentrations.
		However, this species of bacteria grows slowly, and if the malolactic fermentation process is not timed to start immediately after the alcohol fermentation, its performance can be sluggish.
	www.lbl.gov /Science-Articles/Archive/JGI-wine-making-genome.html (833 words)

	The impact of malolactic fermentation on South African rebate wine
		Vinification includes two important fermentation processes, namely alcoholic fermentation, which is conducted by yeast, and malolactic fermentation (MLF), which is performed by lactic acid bacteria (LAB).
		Malolactic fermentation did not influence all aroma components in rebate wine, but did have a significant influence on the fruity and negative aroma components.
		Winemakers should inhibit the growth of the natural LAB population by storing rebate wine at low temperatures (10°C) as soon as the alcoholic fermentation is completed or by adding lysozyme at the beginning or after the alcoholic fermentation.
	www.wynboer.co.za /recentarticles/0404impact.php3 (1225 words)

	White Labs Inc.
		Malolactic fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family.
		Wait for fermentation to reach a gravity of approximately 5 Brix, towards the end of fermentation.
		To determine the completion of the MLF (malolactic fermentation), monitor the depletion of malic acid.
	www.whitelabs.com /wine/pro_malolactic.html (326 words)

	CHARACTERIZATION OF MALOLACTIC BACTERIA IN RED WINES (Site not responding. Last check: 2007-10-13)
		Malolactic bacteria are wine lactic acid bacteria belonging to three genera and including homo- and heterofermentative lactobalilli, homofermentative pediococci, and the heterofermentative species Oenococcus oeni (formerly Leuconostoc oenos) (Lonvaud-Funel, 1999).
		Malolactic fermentation may be due to malolactic bacteria naturally present in wine, but nowadays malolactic fermentation is often induced with commercial starter cultures.
		A high concentration of bacteria was found in samples in the process of malolactic fermentation from cave “Magura” and in the samples from wineries A and B, (Vinho Verde region).
	ejeafche.uvigo.es /2(4)2003/013242003F.htm (1737 words)

	A Review of Méthode Champenoise Production
		Following primary fermentation, the goal of many méthode champenoise producers is to process the cuvée for the secondary fermentation as rapidly as possible.
		Malolactic fermentation is avoided because the wine then stays fresher and ages less quickly.
		The progress of the fermentation is usually noted by examination of either the reducing sugar, the bottle pressure, or both.
	www.ext.vt.edu /pubs/viticulture/463-017/463-017.html (14546 words)

	MLF Fermentation
		From the energetic pathway of malolactic fermentation in lactic acid bacteria, energy is produced in the form of a proton gradient (proton motive force p) which is available to drive transport processes and can be converted into ATP via the ATPases located in the cell membrane.
		The net export of protons via the malolactic fermentation pathway also serves by saving the cell ATP which it would have to spend in order to maintain the proton gradient and an intracellular pH suitable for the functioning of it's enzymes.
		The energy produced from malolactic fermentation is important for the growth of lactic acid bacteria at low pH (3.0-4.5).
	www.nysaes.cornell.edu /fs430/lectures/thk26mlf.html (351 words)

	WINE BUSINESS Printer version
		Until recently, the use of lysozyme was mostly recommended to delay or block malolactic fermentation, prevent unwanted bacterial growth during storage or ageing, and inhibit further bacterial spoilage in the case of stuck or sluggish fermentation.
		Even in higher concentrations, lysozyme has no effect on the yeast fermentation and, since its activity gradually decreases through the course of the alcoholic fermentation, it can have a lower or insignificant impact on malolactic cultures depending on the selected strains, thus enabling the malolactic fermentation to complete.
		The prophylactic use of lysozyme is especially recommended in wines of high pHs; wines with a history of stuck or sluggish fermentation or a history of high levels of volatile acidity and off-flavors, as well as wines or wineries that have frequent contamination problems with Lactobacilli or Pediococci", says Petersen.
	winebusiness.com /html/PrinterVersion.cfm?dataId=20409 (1562 words)

	Stony Hill Vineyard \| San Francisco Chronicle article
		Malolactic fermentation of Chardonnay has become a standard procedure at most California wineries.
		Reds and some whites also go through malolactic fermentation, which transforms the sharp malic acid in the fruit to a softer lactic acid, leaving the wine rounder and less tart.
		One of the benefits of malolactic fermentation is that it ensures that a wine will complete fermentation.
	www.stonyhillvineyard.com /media/article_sfchron_3_03.html (1699 words)

	Firesteed - Pinot Noir
		The grapes were fermented in stainless steel tanks with selected yeasts propagated from cellars in Burgundy, pressed during the last days of fermentation, and racked as soon as the wine finished malolactic fermentation.
		The grapes were fermented in stainless steel tanks with Prisse de Mousse yeast, pressed during the last days of fermentation, and racked as soon as the wine finished malolactic fermentation.
		The grapes were fermented in stainless steel tanks with Prisse de Mousse yeast, pressed during the last days of fermentation, and reached as soon as the wine finished malolactic fermentation.
	www.firesteed.com /wines/pinot.htm (1400 words)

Try your search on: Qwika (all wikis)