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Optimizing Malolactic Fermentation Support by Semana da Escola de Engenharia da Universidade do Minho is a document available to read on EtoBox.
This document summarizes a study that evaluated different natural materials for immobilizing Oenococcus oeni bacteria to carry out malolactic fermentation during winemaking. The study tested corn cobs, grape stems, and grape skins at concentrations of 10 g/L and 30 g/L. It found that corn cobs and grape skins at 30 g/L immobilized the highest amount of cells, while 10 g/L of various materials produced lactic acid faster and at higher yields. In general, immobilized cells completed malolactic fermentation fa
- Author
- Semana da Escola de Engenharia da Universidade do Minho
- Language
- EN