Dr. Aude Watrelot, Jennie Savits, & Maureen Moroney | 2020
Lactic acid bacteria (LAB), as a group, are involved in the fermentation of malic acid and can utilize other constituents in wine. Some LAB strains are connected to spoilage, while Oenococcus oeni species is well known for conducting malolactic fermentation (MLF). The LAB population is generally low on fruit…