Malolactic Fermentation—Theoretical Advances and Practical Considerations
There are two main fermentations associated with the vinification process. Alcoholic fermentation (AF), which is conducted by yeasts and malolactic fermentation (MLF), which takes place as a result of the metabolic activity of lactic acid bacteria (LAB) of the genera <i>Oenococcus</i>, f...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/10/521 |
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| author | Spiros Paramithiotis Vasiliki Stasinou Aikaterini Tzamourani Yorgos Kotseridis Maria Dimopoulou |
| author_facet | Spiros Paramithiotis Vasiliki Stasinou Aikaterini Tzamourani Yorgos Kotseridis Maria Dimopoulou |
| author_sort | Spiros Paramithiotis |
| collection | DOAJ |
| description | There are two main fermentations associated with the vinification process. Alcoholic fermentation (AF), which is conducted by yeasts and malolactic fermentation (MLF), which takes place as a result of the metabolic activity of lactic acid bacteria (LAB) of the genera <i>Oenococcus</i>, former-<i>Lactobacillus</i>, <i>Pediococcus</i> and <i>Leuconostoc</i>. MLF is defined as the biotransformation of L-malic acid to L-lactic acid and carbon dioxide and in addition to deacidification, contributes significantly to microbial stability and often to the improvement of the sensory profile of wines. Therefore, the abiotic and biotic factors that affect MLF, along with its correlation with quality characteristics, has been in the epicenter of intensive research. In addition, practical issues that accompany MLF have also been considered and adequately assessed. The aim of the present review was to explore and critically discuss MLF from both theoretical and practical perspectives. |
| first_indexed | 2024-03-09T12:19:53Z |
| format | Article |
| id | doaj.art-76b544ecdabb4be889dac0b71db59d11 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T12:19:53Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-76b544ecdabb4be889dac0b71db59d112023-11-30T22:42:26ZengMDPI AGFermentation2311-56372022-10-0181052110.3390/fermentation8100521Malolactic Fermentation—Theoretical Advances and Practical ConsiderationsSpiros Paramithiotis0Vasiliki Stasinou1Aikaterini Tzamourani2Yorgos Kotseridis3Maria Dimopoulou4Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Odos St., 11855 Athens, GreeceLaboratory of Enology & Alcoholic Drinks (LEAD), Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, GreeceDepartment of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, 28 Ag. Spyridonos St., 12243 Athens, GreeceLaboratory of Enology & Alcoholic Drinks (LEAD), Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, GreeceDepartment of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, 28 Ag. Spyridonos St., 12243 Athens, GreeceThere are two main fermentations associated with the vinification process. Alcoholic fermentation (AF), which is conducted by yeasts and malolactic fermentation (MLF), which takes place as a result of the metabolic activity of lactic acid bacteria (LAB) of the genera <i>Oenococcus</i>, former-<i>Lactobacillus</i>, <i>Pediococcus</i> and <i>Leuconostoc</i>. MLF is defined as the biotransformation of L-malic acid to L-lactic acid and carbon dioxide and in addition to deacidification, contributes significantly to microbial stability and often to the improvement of the sensory profile of wines. Therefore, the abiotic and biotic factors that affect MLF, along with its correlation with quality characteristics, has been in the epicenter of intensive research. In addition, practical issues that accompany MLF have also been considered and adequately assessed. The aim of the present review was to explore and critically discuss MLF from both theoretical and practical perspectives.https://www.mdpi.com/2311-5637/8/10/521malolactic fermentationbacterial metaboliteswine qualitylactic acid bacteria<i>Oenococcus oeni</i> |
| spellingShingle | Spiros Paramithiotis Vasiliki Stasinou Aikaterini Tzamourani Yorgos Kotseridis Maria Dimopoulou Malolactic Fermentation—Theoretical Advances and Practical Considerations Fermentation malolactic fermentation bacterial metabolites wine quality lactic acid bacteria <i>Oenococcus oeni</i> |
| title | Malolactic Fermentation—Theoretical Advances and Practical Considerations |
| title_full | Malolactic Fermentation—Theoretical Advances and Practical Considerations |
| title_fullStr | Malolactic Fermentation—Theoretical Advances and Practical Considerations |
| title_full_unstemmed | Malolactic Fermentation—Theoretical Advances and Practical Considerations |
| title_short | Malolactic Fermentation—Theoretical Advances and Practical Considerations |
| title_sort | malolactic fermentation theoretical advances and practical considerations |
| topic | malolactic fermentation bacterial metabolites wine quality lactic acid bacteria <i>Oenococcus oeni</i> |
| url | https://www.mdpi.com/2311-5637/8/10/521 |
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