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Measures to improve wine malolactic fermentation

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Abstract

This review focuses on the considerable amount of research that has been directed towards the improvement of efficiency and reliability of malolactic fermentation (MLF), which is important in winemaking. From this large body of work, it is clear that reliable MLF is essential for process efficiency and prevention of spoilage in the final product. Impediments to successful MLF in wine, the impact of grape and wine ecology and how this may affect MLF outcome are discussed. Further focus is given to how MLF success may be enhanced, via alternative inoculation strategies, MLF progress sensing technologies and the use of different bacterial species. An update of how this information may be used to enhance and improve sensory outcomes through metabolite production during MLF and suggestions for future research priorities for the field are also provided.

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Acknowledgments

This review was supported by The Australian Research Council Training Centre for Innovative Wine Production (www.ARCwinecentre.org.au; project number IC170100008) funded by the Australian Government with additional support from Wine Australia and industry partners. The University of Adelaide is a member of the Wine Innovation Cluster (http://www.thewaite.org/waite-partners/wine-innovation-cluster/).

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  1. Department of Wine and Food Science, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Adelaide, South Australia, Australia

    Krista M. Sumby, Louise Bartle, Paul R. Grbin & Vladimir Jiranek

  2. Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, Waite Campus, Adelaide, South Australia, Australia

    Krista M. Sumby, Paul R. Grbin & Vladimir Jiranek

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  1. Krista M. Sumby
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Correspondence to Vladimir Jiranek.

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Sumby, K.M., Bartle, L., Grbin, P.R. et al. Measures to improve wine malolactic fermentation. Appl Microbiol Biotechnol 103, 2033–2051 (2019). https://doi.org/10.1007/s00253-018-09608-8

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