Effect of non-Saccharomyces yeast on malolactic fermentation
Du Plessis, H
Jolly, N P
Augustyn, O P H
Hart, R S
Van Breda, V
Successful induction and completion of malolactic fermentation (MLF) is an ongoing problem worldwide, despite the considerable body of knowledge concerning wine properties, factors affecting malolactic bacteria (MLB) and developments in strain selection and starter cultures. The advent of the use of non-Saccharomyces yeasts in wine production constitutes another unknown factor for malolactic fermentation. To date the interaction between wild and industrial yeasts and malolactic bacteria has received little attention. The objective of this project is therefore to investigate the interaction between non Saccharomyces yeasts and malolactic bacteria, and subsequent effects on malolactic fermentation and wine quality.
Du Plessis, H W and Jolly, N P. 2010. Effect of non-Saccharomyces yeast on malolactic fermentation. Poster presented at the 33rd National Congress of the South African Society for Enology and Viticulture. 18-19 November, Somerset West, South Africa.
Du Plessis, H W and Jolly, N P. 2011. Effect of non-Saccharomyces yeast on malolactic fermentation and wine flavour. Poster presented at the 18th Congress of the South African Society for Microbiology. 24-27 November 2011, Warmbaths, South Africa.