Description
Selection of Oenococcus oeni and Lactobacillus plantarum strains as malolactic cultures. Development of advanced strategies to carry out malolactic fermentation: immobilised cells, continuous deacidification, non-proliferating cells. Adaptation of strains to SO2 and pH.
Keywords
Oenococcus oeni, Lactobacillus plantarum, malolactic cultures, immobilisation, deacidification, malic acid, adaptation.
