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Review
. 2022 Nov 29;10(12):2363.
doi: 10.3390/microorganisms10122363.

Malolactic Fermentation: New Approaches to Old Problems

Junwei Fu  1 , Ling Wang  2 , Jingxian Sun  2 , Ning Ju  1 , Gang Jin  1   3
Affiliations
Review

Malolactic Fermentation: New Approaches to Old Problems

Junwei Fu et al. Microorganisms. .

Abstract

Malolactic fermentation (MLF) is the decarboxylation of L-malic acid to L-lactic acid by lactic acid bacteria (LAB). For the majority of wine production, secondary fermentation is crucial. MLF significantly impacts the quality of most red and some white wine. The outcomes of the spontaneously initiated and finished MLF are frequently unpredictable and can even cause the wine to deteriorate. As a result, individuals typically favour inoculating superior starter cultures when performing MLF. The MLF method for wine has, however, faced new difficulties because of the altered wine fermentation substrate environment brought on by global climate change, the growing demands of winemakers for production efficiency, and the rising demand for high-quality wine. To serve as a reference for the study of wine production and MLF in the current situation, this review primarily updates and summarises the research findings on increasing the effectiveness and dependability of MLF in recent years.

Keywords: global climate change; lactic acid bacteria; malolactic fermentation; wine quality.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Effects of climate change on wine quality.
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