Malolactic Fermentation: New Approaches to Old Problems.

2022-11-29
Microorganisms 10(12)

PubMed: 36557616
DOI: 10.3390/microorganisms10122363

Study Design

Type: Review
Methods: this review primarily updates and summarises the research findings on increasing the effectiveness and dependability of MLF in recent years

Malolactic fermentation (MLF) is the decarboxylation of L-malic acid to L-lactic acid by lactic acid bacteria (LAB). For the majority of wine production, secondary fermentation is crucial. MLF significantly impacts the quality of most red and some white wine. The outcomes of the spontaneously initiated and finished MLF are frequently unpredictable and can even cause the wine to deteriorate. As a result, individuals typically favour inoculating superior starter cultures when performing MLF. The MLF method for wine has, however, faced new difficulties because of the altered wine fermentation substrate environment brought on by global climate change, the growing demands of winemakers for production efficiency, and the rising demand for high-quality wine. To serve as a reference for the study of wine production and MLF in the current situation, this review primarily updates and summarises the research findings on increasing the effectiveness and dependability of MLF in recent years.

Research Insights

Supplement	Dose	Health Outcome	Effect Type	Effect Size	Source
Saccharomyces cerevisiae	—	Not Reported	Neutral	Small	View source The provided abstract discusses malolactic fermentation in wine production and does not mention Saccharomyces cerevisiae fermentate or any human health outcomes.