蘋果酸──乳酸醱酵菌對省產白葡萄酒酸度之影響

Effects of Malo-Lactic Fermentative Bacteria on the Acidity of White Wine

Three malo-lactic species of lactic acid bacteria were isolated from grape juice and fermented dairy products and identified as Pediococcus cerevisiae, Streptococcus lactis subsp. diacetylacetis and Pediococcus pentosaceus. Malo-lactic fermentation was induced in separate lots of wine by inoculation of each lot with one of the isolated bacteria. Yeast extract could be added to improved the nutritional content of the wine. Malo-lactic fermentation had occurred in each inoculated wine within 42 days. The resultant wines were subjected to chemical analyses. A measurable decrease in fixed acidity was observed, but no significant change in volatile acidity was noted in any of the wines. When the fermentation was complete, a stoichiometric relation was found between malic acid lost and lactic acid produced.