info:eu-repo/semantics/article
Relationship Between Lactic Acid Bacteria, Malolactic Fermentation, And Wine Color
Fecha
2021-04Registro en:
Olguin, Nair Temis; Delfederico, Lucrecia; Semorile, Liliana Carmen; Relationship Between Lactic Acid Bacteria, Malolactic Fermentation, And Wine Color; Knowledge Empowerment Foundation; Exploratory Biotechnology Research; 1; 2; 4-2021; 149-156
CONICET Digital
CONICET
Autor
Olguin, Nair Temis
Delfederico, Lucrecia
Semorile, Liliana Carmen
Resumen
Malolactic fermentation (MLF) is a complex process that involves many reactions in addition to the decarboxylation of L-malic acid into L-lactic acid. But the complexity of MLF is far from being completely elucidated. One of the most confusing aspects is connected to the relationship among MLF, lactic acid bacteria (LAB), wine color, and phenolic composition. For instance, evidence suggests that LAB activity is inhibited by some phenolic acids but activated by others. Also, it is not clear if the phenolic composition and wine color are affected by MLF. This review summarizes current knowledge about these topics hoping to establish a guide for further research.