Malolactic fermentation in wine

Jabučno-mliječna fermentacija (JMF) je proces biološkog otkiseljavanja vina u kojem se dikarboksilna L-jabučna kiselina pretvara u monokarboksilnu L-mliječnu kiselinu i ugljik(IV)-oksid. JMF provode bakterije mliječne kiseline (BMK) iz rodova Oenocossus, Pediococcus i Lactobacillus. Na rast BMK u vinu i njihov metabolizam utječu razni fizikalno-kemijski čimbenici, poput pH, temperature, koncentracije sumpor(IV)- oksid i etanola. Kompleksne i raznovrsne metaboličke aktivnosti BMK tijekom JMF mogu na kakvoću vina utjecati pozitivno (smanjenje kiselosti, modifikacija mirisa i okusa, mikrobiološka stabilnost) ili negativno (promjene mirisa, boje i tvorba amina).Malolactic fermentation (MLF) is the biological process of wine deacidification where dicarboxylic L-malic acid is converted to monocarboxylic L-lactic acid and carbon (IV)-oxide. MLF is carried out by lactic acid bacteria (LAB) belonging to three genera: Oenocossus, Pediococcus and Lactobacillus. The growth of LAB and their metabolism in wine is affected by various physico-chemical factors such as pH, temperature, concentration of sulfur (IV)-oxide and ethanol. Complex and diverse metabolic activity of LAB during the MLF can affect the wine quality positively (reduced acidity, aroma and taste modification, microbiological stability) or negatively (changes in odor, color and formation of amines)