| Issue |
E3S Web Conf.
Volume 665, 2025
6th International Conference on Agribusiness and Rural Development (IConARD 2025)
|
|
|---|---|---|
| Article Number | 02004 | |
| Number of page(s) | 5 | |
| Section | Agricultural Technology and Smart Farming | |
| DOI | https://doi.org/10.1051/e3sconf/202566502004 | |
| Published online | 19 November 2025 | |
Characterization Lactic Acid Bacteria Strains for Malolactic Fermentation Different Ethanol Concentrations and Cultivation Temperature
All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the National Research Centre “Kurchatov Institute”, Yalta, Russia
* Corresponding author: mshalamitskiy@yahoo.com
Malolactic fermentation (MLF) is the second most important technological process carried out by microorganisms in wine production. As a result of this process, L-malic acid is converted into L-lactic acid and carbon dioxide. The onset of spontaneous MLF is often unpredictable and its completion on "wild" bacterial strains can lead to wine spoilage. Also, taking into account climate change, leading to an increase in the content of ethyl alcohol in wine, it is necessary to search for new highly effective strains of lactic acid bacteria (LAB) that are highly resistant to adverse factors and capable of carrying out the MLF process in the shortest possible time. Three strains of the LAB species Oennoccocus oeni isolated on Crimea vineyards were tested on a synthetic medium to study their ability to utilize malic acid at ethyl alcohol concentrations between 12 and 16% (v/v) and temperatures between 18 and 28 °C. They showed high potential for future use in winemaking process, in order to obtain high-quality wines.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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