Induction of Malo-Lactic Fermentation by Inoculation of Must and Wine with Bacteria

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Abstract
Two strains of lactic acid bacleria, previously isolated from California wines, were used to induce the malo-lactic fermentation in must and wine. Under the condition described, the malo-lactic fermentation was independent of the stage of the alcoholic fermentation at which the bacterial inoculations were made. The malolactic fermentation was much more rapid with ML 34 (Leuconostoc sp.) than with ML 30 (Lactobacillus sp.) The conversion of malic acid to lactic acid was made to occur in both dry wine and in must in the presence of SO2 by the use of a large inoculum of bacteria. In no instances was the malo-lactic fermentation accompanied by any detrimental effect to the wines. Slight but chemically detectable increases of volatile acid occurred with the malolactic fermentation. There was no further increase in volatile acidity after the end of the malo-lactic fermentation, and fining was thus not necessary to halt further volatile acid formation.

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