Lactic acid bacteria traditional methods

Cocolin, L., Dolci, R, Rantsiou, K., Urso, R., Cantoni, C., Comi, G. (2009). Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods. Meat Science, 82, 125-132. 

Austrian varieties, malolactic fermentation noticeably lowers the fruity character of white wines. Other methods should be used to lower acidity when this operation is necessary, but the role of lactic acid bacteria on the aroma of wines made from these varieties should be studied, at least to justify the tradition of avoiding malolactic fermentation with these varieties. 

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