Page 4 - MALOLACTIC FERMENTATION – IMPORTANCE OF WINE LACTIC ACID BACTERIA IN WINEMAKING

Production coordinator: Claude Racine
Copy editing: Judith Brown and Grant Hamilton
Designer: François Messier
Printing: Groupe Quadriscan
Certain research published or cited in this publication was funded in whole or in part by Lallemand Inc.
© 2015 Lallemand Inc. All rights reserved. No part of this book may be reproduced in any form or by any means whatsoever, whether electronic, mechanical, photocopying or record- ing, or otherwise, without the prior written permission of Lallemand Inc.
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Bibliothèque et Archives nationales du Québec 2015 Library and Archives Canada 2015
ISBN 978-2-9815255-0-5
DISCLAIMER: Lallemand has compiled the information contained herein and, to the best of its knowledge, the information is true and accurate. Lallemand offers this publication for use by winemaking professionals worldwide as a compendium of existing knowledge, both scientific and anecdotal, regarding lactic acid bacteria in wine, and malolactic fermentation as conducted in wine. It is the user’s sole responsibility to determine whether any of the infor- mation contained herein is of benefit. The information, techniques and procedures presented in this publication are not to be considered as any type of expressed or implied guarantee for any aspect of the winemaking process in any wine-producing country.
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