Ficha FML: Minimización de la fermentación maloláctica no querida a los vinos espumosos

El proyecto planteaba como principal objetivo evitar la aparición de la fermentación maloláctica (FML) no deseada en vinos espumosos y encontrar un procedimiento para minimizar su aparición. La fermentación maloláctica (FML) es la conversión del ácido L-málico a L-láctico que realizan las bacterias lácticas (BL), como Oenococcus oeni. En muchos vinos, sobre todo los negros, este proceso se realiza o bien espontáneamente o bien inoculando cultivos iniciadores, para disminuir la acidez y conseguir mejoras organolépticas. Sin embargo, en la mayoría de vinos espumosos tipo Cava no se quiere realizar la FML para que el L-málico no es muy elevado y para no disminuir la acidez que organolépticamente es deseada en este tipo de vinos. Por lo tanto, el desarrollo de la FML en vinos espumosos se considerado un defecto que, además, supone pérdidas económicas importantes por la bodega ya que debe descartarse el producto.

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237 kB
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01-10-2020
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Spanish
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