Evolution of Lactic Acid Bacteria during Winemaking

Evolution of Lactic Acid Bacteria during Winemaking 

During the AF, the LAB population changes drastically, depending on numerous factors (Lonvaud-Funel 2006). At the end of AF, the LAB cell count is about 10 CFU/ml, and then it reaches approximately 10 CFU/ml when the MLF is clearly visible. A few days or even several months can separate the end of the AF and the start of MLF. During this time, the wine must be monitored because yeast 

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