title: Characterization Lactic Acid Bacteria Strains for Malolactic Fermentation Different Ethanol Concentrations and Cultivation Temperature
abstract: Malolactic fermentation (MLF) is the second most important technological process carried out by microorganisms in wine production. As a result of this process, L-malic acid is converted into L-lactic acid and carbon dioxide. The onset of spontaneous MLF is often unpredictable and its completion on "wild" bacterial strains can lead to wine spoilage. Also, taking into account climate change, leading to an increase in the content of ethyl alcohol in wine, it is necessary to search for new highly ef
journal: E3S Web of Conferences