Isolation and Identification of Microorganisms Including Lactic Acid Bacteria and Their Use in Microbial Deacidification Wines from Domestic Vineyards
Iwona Drożdż , Małgorzata Makarewicz , Tadeusz Tuszyński
AbstractThe aim of this study was to identify various bacteria isolated from grapes and their wines. Additionally we investigated the capacity of lactic acid bacteria for microbiological deacidification of wines produced in Poland. We have identified Oenococcus oeni, Lactobacillus acidophilus and Lactobacillus delbrueckii. During the microbial deacidification process, we observed decreases of total acidity and increases of volatile acidity, with statistically significant changes noted for O. oeni in Marechal Foch and Seyval Blanc, and for Lb. acidophilus in Frontenac. On the other hand, a statistically significant increase in pH was observed in Marechal Foch and Seyval Blanc following deacidification by O. oeni.
|Journal series||Polish Journal of Microbiology, ISSN 1733-1331, (A 15 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||lactic acid bacteria, malolactic fermentation, wine|
|Score|| = 15.0, 26-07-2017, ArticleFromJournal|
= 15.0, 26-07-2017, ArticleFromJournal
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