Fig. 1From: Selection and characterization of Oenococcus oeni strains for use as new malolactic fermentation starter culturesDegradation of l-malic acid by different Oenococcus oeni strains in the synthetic wine media with increasing selective pressure. l-Malic acid degradation was tested 7 days after inoculation. The selective pressure included high ethanol concentration (14 %, 12 %, 10 %) and low pH (3.8, 3.5, 3.2)Back to article page