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%.
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