IVES Technical Reviews (May 2024)

Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine

  • Aitor Balmaseda,
  • Cécile Miot-Sertier,
  • Georgia Lytra,
  • Benjamin Poulain,
  • Cristina Reguant,
  • Patrick Lucas,
  • Claudia Nioi

DOI
https://doi.org/10.20870/IVES-TR.2024.8095

Abstract

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In the context of ecological transition, the use of wine by-products for industrial applications is a major challenge. Wine lees, the second wine by-product in terms of quantity, are a source of nutrients that can be used for stimulating the growth of microorganisms. Here, white wine lees were used as a stimulating agent for the growth of wine lactic acid bacteria (LAB) and to promote wine malolactic fermentation (MLF) in red wine.