Aspecte experimentale privind folosirea unui preparat de Oenococcus oenila fermentaţia malolactică a unor vinuri roşii

This paper presents some typical aspects of the malolactic fermentation process, respectively, the variation of total acidity, real acidity (pH) and volatile acidity, malic acid metabolization and formation of lactic acid. Also, other composition characteristics like tartaric and citric acids, potassium, calcium, reducing sugars and phenolic compounds were studied. The experiment was conducted both in laboratory conditions as well as in industrial conditions, on Feteasca neagra and Cabernet sauvignon wines. In order to start the malolactic fermentation, after 7-15 from the end of alcoholic fermentation, a freeze-dried culture of Oenococcus oeni (commercialized under the name of FD-DVS Viniflora CH11) were inoculated directly into wine. In all samples except the control sample we found a decrease of total acidity and malic acid content, correlated to an increase of the pH and lactic acid content. Regarding thepotassium and calcium cations, there was a decrease. Also, the content of phenolic compounds, showed differences from the control sample