Table 2 Guidelines for the selection of commercial malolactic starters for oenological applications (adapted from Henick-Kling 1995)
From: Selection criteria and tools for malolactic starters development: an update
Categories | Property |
|---|---|
Stress resistance | Resistance to high levels of ethanol (14% v/v) |
Tolerance to pH 3.0 | |
Resistance to high SO2 concentrations | |
Resistance to low temperatures | |
Bacteriophages resistance, not lysogenic | |
Technological performances | High malolactic activity |
Ability to perform MLF in different types of wine | |
Satisfactory growth in a synthetic medium | |
Production of desirable flavours or enhancement of fruity aromas | |
Low acetic acid production at the pH of grape juice and wine | |
No production of ropy polysaccharides | |
No production of off-flavours | |
Compatibility with the yeast used for the alcoholic fermentation | |
Can be freeze-dried | |
Safety | No production of biogenic amines |
No production of ethyl carbamate | |
Inability to transmit antibiotic resistance genes |