Isolation and Identification of Microorganisms Including Lactic Acid Bacteria and Their Use in Microbial Deacidification Wines from Domestic Vineyards

Iwona Drożdż, Małgorzata Makarewicz, Tadeusz Tuszyński
Pol J Microbiol
2013; 62 (3):
ICID: 1072802
Article type: Original article
IC™ Value: 10.00
Abstract provided by Publisher
The aim of this studies was to identify and predict the microorganisms capable of malolactic fermentation, which naturally inhabiting on the fruits of different grape varieties grown in Poland, as well as their potential use in the process of deacidification of wines. We have identified and isolated the lactic acid bacteria O. oeni, L. acidophilus and L. delbrueckii. The first two strains used for microbiological deacidification of cold climate wine. In the process of microbial deacidification of domestic wines, were observed for decreases total acidity and increases volatile acidity, with statistically significant changes noted for O. oeni in Marechal Foch and Seyval Blanc, and for Lb. acidophilus in Frontenac. Other hand, a statistically significant increase in pH was observed in Marechal Foch and Seyval Blanc, which deacidification O. oeni. Interesting results can be achieved using a mixed starter cultures of lactic acid bacteria, which would give control of the process, the specific flavor and aroma of wine, and their microbiological stability.

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