Abstract:
The paper has proposed to realize an interphasic control ao the
malolactic fermentation at rwd wines obtained in Minis – Maderat vineyard,
harvest 2006. In order to do so, the following goals were imposed: - the estimation of the malic acid degradation through paper
chromatography (Michaud method) and enzymatic measuring -
enzymatic measuring of the lactic acid made by the malolactic
fermentation - establishment of the lactic acid nature made b y the malolactic
fermentation - monitoring the bacterial population evolution during the malolactic
fermentation through the direct numbering methods (with Thoma camera)
and indirect (through cultural examination)
The results show that the moment of the malolactic fermentation
finalization moment is influenced by the initial lactic bacterial number from
wine. The nature of the lactic acid made by the malolactic fermentation (L or
D form) show us indications concerning the lactic bacteria species implied in
the malolactic fermentation of wines and the biochemical metabolism
mechanism of the malic acid. Precisely determining, the concentrations of the
malic and lactic acid from wines and by advisable utilization of the
malolactic bacterial starter cultures we can initiate and finalize a malolactic
fermentation in safe conditions, increasing the microbiological stability of
the wine and improving the sensorial profile of the wine.
