IVES Technical Reviews (May 2024)
Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine
Abstract
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.