Investigation on the Effects of Fruit Wine Constituents on Malolactic Fermentation

Malolactic fermentation(MLF) is an important secondary fermentation in fruit wine(including grape wine and cider).The effects of fruit wine constituents on MLF were investigated by manual simulation.The results presented as follows: Glucose inhibited MLF of lactic acid bacteria and on the other hand fructose advanced MLF of lactic acid bacteria.Besides,fructose could relieve the inhibition of MLF of O.oeni by glucose.The concentration and ratio of glucose and fructose was an important parameter to predict and control MLF.High ethanol concentration and low pH inhibited MLF of lactic acid bacteria(the inhibition influenced by the used bacteria species).And phenol compounds(gallic acid and ferulic acid) had hardly significant effects on MLF of O.oeni.The scarcity of nutrients in wine after alcoholic fermentation would inhibit MLF of lactic acid bacteria.(Tran.by YUE Yang)