Page 7 - MALOLACTIC FERMENTATION – IMPORTANCE OF WINE LACTIC ACID BACTERIA IN WINEMAKING

CONTENTS
Contributing authors ......................................................................................................................... 7 Introduction ....................................................................................................................................... 13 A history of lactic acid bacteria in wine.......................................................................................17 The chemistry of malolactic fermentation..................................................................................33 Wine sensory components and malolactic fermentation.......................................................49 Microbiology of malolactic fermentation....................................................................................59 Strain selection techniques ............................................................................................................83 Organoleptic defects caused by uncontrolled malolactic fermentation ..............................99 Nutrition of malolactic bacteria...................................................................................................113 Environmental factors affecting malolactic fermentation......................................................131 Understanding the good practices of malolactic fermentation in wine .................................... 147 Guidelines for using selected wine latic acid bacteria starter cultures...............................153 Determining when to add the selected wine lactic acid bacterias......................................159 Monitoring malolactic fermentation .......................................................................................... 179 The progress, reality and future of selected wine lactic acid bacteria cultures................189