The selection, evaluation and characterisations of indigenous malolactic bacteria for possible use in local wine production
Du Plessis, H W
Jolly, N P
A literature study was done to identify new and improved techniques for the identification and characterization of lactic acid bacteria (LAB). Objectives that have already been achieved, include (1) The compilation of a list of cellars where spontaneous malolactic fermentation (MLF) occurs. (2) Isolation of LAB from wine having undergone MLF.
Lactic acid bacteria were isolated from Chardonnay from Springfield, Madeba, Cordoba, Jordan Winery, Boschendal and ARC Infruitec-Nietvoorbij. Lactic acid bacteria were also isolated from Chenin blanc and Cabernet Sauvignon from the Jordan Winery. The lactic acid bacteria will be isolated from different wineries and regions to add more diversity to the gene bank. The lactic acid bacteria isolated during the 2001 harvest season will be identified and characterised.
Du Plessis, H W. 20067 Isolation and evaluation of South African lactic acid bacteria.
Poster presented at the 30th Congress of the South African Society for Enology and Viticulture, 15-17 November 2007, Somerset-West, South Africa.