Malolactic fermentation (MLF) is an integral part of winemaking, resulting from the metabolic
activity of lactic acid bacteria (LAB). It gives the final wines better palatability by reducing the …

Malolactic fermentation (MLF) in wine is the conversion of L-malic acid to L-lactic acid. This
process is conducted by lactic acid bacteria (LAB) and ensures a softer, creamier wine …

Abstract Background and Aims Oenococcus oeni is the lactic acid bacteria species that best
adapts to harsh wine conditions. This species is currently the main component of the …

Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid
bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, it …

Malolactic fermentation (MLF) in wine is an important step in the vinification of most red and
some white wines, as stands for the biological conversion of l-malic acid into l-lactic acid and …

Malolactic fermentation (MLF) is a secondary fermentation carried out by lactic acid bacteria
(LAB). This process can occur spontaneously or can be induced by using MLF starter …

The quality of wine is influenced and determined by various factors, one of which includes
the process of malolactic fermentation (MLF). MLF plays an integral role in the flavour and …

Malolactic fermentation (MLF) is a desirable biotransformation in red and some high-acidity
white wines. This process involves the decarboxylation of l-malic acid into l-lactic acid by …

Malolactic fermentation (MLF) is a process in winemaking responsible for the conversion of l-
malic acid to l-lactic acid and CO 2, which reduces the total acidity, improves the biological …

Malolactic fermentation (MLF) is a secondary fermentation in wine that usually takes place
during or at the end of alcoholic fermentation. Lactobacillus plantarum is able to conduct …