We are investigating sparkling wine making from mainly ‘
Koshu’ by the traditional method. In sparkling wine production by an in-bottle secondary fermentation method, it is important to achieve malo-lactic fermentation completely in wine vinification. On the other hand, in still wine making from ‘
Koshu’, the malo-lactic fermentation is not induced positively. Also, some reports have clarified that the malo-lactic fermentation was difficult in wine making from ‘
Koshu’. In this study, wine making from ‘
Koshu’ according to the recommended method in champagne production, and test vinification by a co-inoculation method using the expansion culture of lactic acid bacteria was carried out. Results showed that malo-lactic fermentation can be stably carried out by the recommended method for champagne production.
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