Identification of Lactic Acid Bacteria Isolated from Red Wine-making Process

Abstract

Red wines were made from Muscat Bailry A and Cabernet Sauvignon grapes, respectively, in 1990. Twenty-six strains of lactic acid bacteria were isolated from experimental red wine-making process. Isolated strains were examined in regard to their morphological and physiological characters, and identified. Twelve strains of Lactobacillus plantarum were isolated from the first stage of wine-making process. Eight strains of Leuconostoc oenos were isolated from the latter term of wine making process. The six other bacterial strains isolated were classified as belonging to the genus Lactobacillus and Leuconostoc, including one strain of L. reuteri, one strain of Leu. inesenteroides, two strains of Lactobacillus sp., and two strains of Leu. sp. Growth temperature, initial pH and alcoholic tolerance were different according to the isolates. Decomposition rate of L-Malic acid by the isolates ranged from zero to 41%.