Malolactic fermentation biochemistry

Th e complexity of wine composition has always challenged chemists and, as a result, there have been many meetings to discuss the chemistry and the related flavors. Scientific interest in these flavors has led to an increased understanding of wine chemistry, biochemistry, and sensory perception, and meetings of the American Chemical Society (ACS) have provided an important forum for sharing these discoveries from a presentation by Andre Tchelistcheff on malolactic fermentation at the 1949 ACS meeting in San Francisco to the most recent Wine Flavor Chemistry Symposium at the 1997 meeting in San Francisco, from which this volume is derived. 

Kosseva M., Beschkov V., Kennedy J.F. and Lloyd L.L. Malolactic fermentation in Chardonnay wine by immobilized Lactobacillus casei cells. Process Biochemistry 33 (8) (1998) 793-797. 

Genisheva Z., Mota A., Mussatto S.I., Oliveira J.M. and Teixeira J.A. Integrated continuous winemaking process involving sequential alcoholic and malolactic fermentations with immobilized cells. Process Biochemistry 49 (1) (2014) 1-9. 

Servetas I., Berbegal C., Camacho N., Bekatorou A., Ferrer S., Nigam P, Drouza C. and Koutinas A.A. Saccharomyces cerevisiae and Oenococcus oeni immobilized in different layers of a cellulose/starch gel composite for simultaneous alcoholic and malolactic wine fermentations. Process Biochemistry 48 (9) (2013) 1279-1284. 

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