A recent selection of the University Sacro Cuore di Piacenza for Lactic Acid Bacteria (LAB) capable of degrading Ochratoxin A, led to Lactobacillus plantarum strain V22. This LAB was tested in freeze-dried form for direct inoculation during three vintages under various high pH (> 3.5) and high alcohol conditions (> 14%vol) and was shown to be as fast as Oenococcus oeni startar cultures, when inoculated after alcoholic fermetation. Aside from its good Malo-lactic activity the strain had been screened for enzyme-encoding gener and proved to possess a wine range of enzymes interesting for winemaking
Fumi, M. D., Silva, A., Krieger Weber, S., Deleris Bou, M., Dutoit, M., A new genration of malolactic starter cultures for high-ph wine, Paper, in Proceedings Symposium "INTERVITIS INTERFRUCTA 2010" - QUALITY SUSTAINABILITY MARKETING IMPACT ON INNOVATION, (Stuttgart, 24-26 March 2010), FDW - Association of German Winescientists, Stuttgart 2010: 35-44 [http://hdl.handle.net/10807/15464]
A new genration of malolactic starter cultures for high-ph wine
Fumi, Maria Daria;Silva, Angela;
2010
Abstract
A recent selection of the University Sacro Cuore di Piacenza for Lactic Acid Bacteria (LAB) capable of degrading Ochratoxin A, led to Lactobacillus plantarum strain V22. This LAB was tested in freeze-dried form for direct inoculation during three vintages under various high pH (> 3.5) and high alcohol conditions (> 14%vol) and was shown to be as fast as Oenococcus oeni startar cultures, when inoculated after alcoholic fermetation. Aside from its good Malo-lactic activity the strain had been screened for enzyme-encoding gener and proved to possess a wine range of enzymes interesting for winemaking
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