Abstract
Two hundred monocultures of lactic acid bacteria and 30 associations of yeasts and lactic acid bacteria have been studied. A stable association was developed which was capable of decreasing wine acidity. The association contained two species of bacteria, Leuconostoc oenosand Pediococcus pentosaceus, and the yeast Saccharomyces cerevisiae. The physiology of the microorganisms was studied, and their effects on the chemical composition of wines were determined.
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Eliseeva, G.S., Nagornaya, S.S., Zherebilo, O.E. et al. Lactic Acid Bacteria and Yeasts as Means of Decreasing Wine Acidity. Applied Biochemistry and Microbiology 37, 419–424 (2001). https://doi.org/10.1023/A:1010262307178
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DOI: https://doi.org/10.1023/A:1010262307178