Abstract
Phenolic compounds are important components of red wine and potentially affect malolactic fermentation. Growth and metabolism ofLeuconostoc oenosmay be influenced favourably or unfavourably. The effect of phenolic acids and free anthocyanins was studied. Gallic acid and free anthocyanins activated cell growth and the rate of malic acid degradation. Vanillic acid showed a slight inhibiting effect, while protocatechuic acid had no effect. Finally gallic acid and anthocyanins were metabolized, specially by growing cells.
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