Some mechanisms of the process of the fermentation by heterofermentative lactic acid bacteria causing diseases of wine

Kvasnikov, E.I.; Kondo, G.F.

Tr Vses Issled Inst Vinodeliya I Vinogradarstva Magarach" 6(2): 121-137

1958


Accession: 025486502

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Abstract
The biology of lactic-acid bacteria-the causative agents of souring of wine was investigated. The development of lactic-acid bacteria in wine depends on its composition and on the method of sterilization. Sterilization of wine by filtration through bacterial filters not only removes the bacteria from the wine but also frees it from suspended particles, decreasing to a great extent the possibility of further bacterial growth. Bacteria forming rough colonies have a high capacity for acid accumulation and multiply faster than forms isolated from smooth colonies. Transformation of rough bacteria into smooth bacteria is considered as an adaptive reaction of the bacteria to new, less favorable, conditions.