Abstract
Malolactic fermentation (MLF) is discussed in terms of its effect on wine quality and methods currently available for its control. Benefits of MLF include the lowering of acidity in high acid wines, enhancement of sensory characteristics through bacterial activity, and enhanced microbiological stability. Undesirable effects include the excessive reduction in acidity of high pH wines leading to risk of spoilage, production of undesirable flavors, color changes, and formation of amines. Methods of control involve stimulation of indigenous flora, inoculation of bacteria (either pure cultures or from wines already undergoing MLF), use of immobilized bacterial cells or enzymes, and practical measures to inhibit bacterial growth.
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