| Popis: |
Malolactic fermentation (MLF) is known as the process responsible for the sensory profiles of wines which converts L-malic acid in the must into L-lactic acid. It takes place after the alcoholic fermentation with the activities of more than ten species of lactic acid bacteria (LAB) such as Pediococcus sp., Leuconostoc sp., Oenococcus sp. and Lactobacillus sp. However, the MLF performance depends on the LAB growth, which is influenced by the multi-stressors from the harsh environment of wine (low pH, a high alcoholic content, non-optimal growth temperatures, and growth-inhibitory substances from grape must and metabolites of yeast, …). Due to these challenging environmental factors, LAB were difficult to develop on wine must. This caused the inefficient conversion of L-Malate to L-lactate. Therefore, improving the malate degradation functionality of LAB with well-adapting to MLF conditions has been a key to have a well-balanced wine because several mechanisms for resisting wine conditions were developed in the wine LAB. This paper is to review, discuss, and appraise the current environmental stresses affecting LAB as well as the impact of these factors on the LAB's functionalities in grape must wine. It aims to state the art in improving the MLF efficiency and having an overview of some future trends in the winemaking. |
