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PILONE, GORDON J. (University of California, Davis), RALPH E. KUNKEE, AND A. DINSMOOR WEBB. Chemical characterization of wines fermented with various malo-lactic bacteria. Appl. Microbiol. 14:608-615. 1966.-Six malo-lactic strains of lactic acid bacteria were isolated from California wines and identified as Lactobacillus delbrueckii, L. buchneri, L. brevis, Leuconostoc citrovorum, and two strains of Pediococcus cerevisiae. Malo-lactic fermentation was induced in separate lots of wine by inoculation of each lot with one of the strains of bacteria. Malo-lactic fermentation had occurred in each inoculated wine within 2 months. The resultant wines were subjected to chemical analysis, including gas chromatographic examination of concentrated extracts of the wines. Only a few differences in composition were found when the malo-lactic wines were compared one with another. The differences that were found were in volatile acidity and in concentrations of acetoin (plus diacetyl) and probably diethyl succinate.

°Paste titration method for acidity. de-ashed oxidized starches based on the corrected acidity is believed to be a better approximation to the "real carboxyl content" than calculations based on the uncorrected acidity.