MLF Bacteria – Efficient Contributors to Winestyle

The effects of malolactic fermentation (MLF) on wine aroma and chemical properties of Australian Cabernet Sauvignon were explored at the
AWRI , by inoculation with different selected Oenococcus oeni. Significant compositional differences occurred in
response to the different MLF treatments and strain dependent changes in volatile aroma compounds were observed. Increases
in fruity esters were associated with increases in fruit related sensory attributes. These trends were observed over three vintages
in Cabernet Sauvignon fruit sourced from various vineyards.

_BACTERIA – 120410_MLB_Contributers to wine style