Dairy industryMeat industryWine industryHealthfood industry
Home » Microbial cultures » Food production » Wine industry

Production of microbial cultures in wine industry

Yeasts are responsible for the fermentation process which produces alcohol in wine. However, lactic bacteria also play an important role, as they convert the unstable malic acid that is naturally present in wine into the stable lactic acid. This conversion gives the stability that is characteristic of high-quality wines that improve on storage.

Food production
© 2021 EFFCA • Avenue de Tervueren 188A postbox 4 • 1150 Brussels • Tel +32 2 761 16 71 • privacy policycookie policysitemap Quoted: Websites met méér
To improve your browsing experience, our website uses cookies. More info   OK