Possible Use of Nisin in Winemaking. II. Experiments to Control Lactic Acid Bacteria in the Production of Wine
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F. Radler [1]
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[1] Johannes Gutenberg University of Mainz
Johannes Gutenberg University of Mainz
Kreisfreie Stadt Mainz, Alemania
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- Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 41, Nº 1, 1990, págs. 7-11
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
The selective action of the polypeptide Nisin on lactic acid bacteria was investigated during the alcoholic fermentation. In mixed cultures of lactic acid bacteria and wine yeast in different media, the bacteria were killed by Nisin, whereas the yeast fermentation was not affected. Nisin-sensitive lactic acid bacteria did not grow in the presence of Nisin. In grape must, even the rather resistant L. casei was inhibited by high concentrations of Nisin. In pilot scale experiments with fresh musts from several grape varieties, no difference in the composition or the taste of the wines was detected when Nisin had been added to the grape musts prior to fermentation.
