Chapter 7

Malolactic Fermentation in Wine

Nutritional Requirements of Malolactic Bacteria

The ability of malolactic bacteria to grow and conduct malolactic fermentation is highly dependent upon the nutritional status of the must/wine. In this regard, the availability of certain nutritional components required by malolactic bacteria can have a significant impact on the successful completion of malolactic fermentation and also avoidance of sluggish or stuck fermentation.

Nitrogen Compounds

One of the main components that play a role in lactic acid bacteria survival is nitrogen in the form of amino acids and small peptides. The utilization of nutrients by Saccharomyces can lead to amino acid deficiencies that inhibit malolactic fermentation. Contrary to the fermentation yeast Saccharomyces cerevisiae, the bacteria Oenococcus oeni and other wine lactic acid bacteria cannot utilize inorganic nitrogen sources such as diammonium phosphate (DAP).

Vitamins and Minerals

Lactic bacteria need several vitamins from the B-group, especially pantothenic acid (vitamin B5), biotin (B8), thiamine (B1), and niacin (B3) (Section 5.6). Although pyridoxine (B6) and riboflavin (B2) are not essential, they may contribute nonetheless to the optimal growth of strains.

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