Abstract: Malolactic fermentation is caused in red wines when alcoholic fermentation is ended. The great importance of this fermentation is the capability to improve the organoleptic characteristics of wines. In order to cause malolactic fermentation we used lactic bacteria and especially the kind of Bacteries lactiques OEnococcus oeni. Several factors influence the action of bacteria and of course the progress of malolactic fermentation. Especially in the present article we studied the following conditions: Change of temperature, start of malolactic fermentation without addition of lactic bacteria, addition of double quantity of lactic bacteria.
Keywords: Malolactic fermentation, lactic bacteria, red wines
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