MALOLACTIC FERMENTATION IN WINE LA FERMENTATION MALOLACTIQUE DU VIN LA FERMENTACIÓN MALOLÁCTICA DEL VINO LA FERMENTAZIONE MALOLATTICA DEL VINO BIOLOGISCHER SÄUREABBAU IN WEIN APPEL-MELKSUURGISTING IN WYN A FERMENTAÇÃO MALOLÁCTICA DO VINHO ˇ MALOLAKTI CNA FERMENTACIJA VINA

MALOLACTIC FERMENTATION IN WINE
UNDERSTANDING THE SCIENCE AND THE PRACTICE
Magali Bou (France) Dr. Neil Brown (U.S.A.) Dr. Peter Costello (Australia) Dr. Richard Degré (Canada) Wilfried Dieterich (Germany) Sigrid Gertsen-Briand (Canada) Samantha Kollar (U.S.A.) Dr. Sibylle Krieger (Germany) Annamarie Kyne (U.S.A.) Piet Loubser (Republic of South Africa) Dr. Rich Morenzoni (U.S.A.) Dr. Antonio Palacios (Spain) Dr. Chris Powell (United Kingdom) Katie Scully Specht (U.S.A.) Gordon Specht (U.S.A.) Didier Theodore (France) Dr. Sylvie Van Zandycke (Belgium)

Scientific Editor: Dr. Rich Morenzoni Managing Editor: Katie Scully Specht

Published by
OCTOBER 2005

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MALOLACTIC FERMENTATION IN WINE

Production Coordinator: Claude Racine Copy editing: Judith Brown Designer: François Messier Printing: Les Impressions Au Point
Certain research published or cited in this publication was funded in whole or in part by Lallemand Inc. 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 information 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. Lallemand Inc. Montréal, Canada. H1W 2N8 © 2005 Lallemand Inc. All