Patent ID: 8114449
Filing Date: 2012-02-14
Classification: C12G,C12H,C12N,C12P,C12R

Abstract:
1. A method of converting malic acid into lactic acid in a wine which has a pH greater than or equal to 3.5, said method consisting of introducing a preparation of lactic bacteria strains belonging to the genus Lactobacillus or Pediococcus and affecting the conversion of malic acid to lactic acid, directly in the dried, freeze-dried or frozen state, into said wine, at a concentration of between 10 6 and 5.10 7 UFC/ml, at a temperature greater than or equal to 18° C., when the alcohol degree has reached at least 10%, and of maintaining the wine in conditions which permit the development of malolactic fermentation, to obtain a mature wine which has a malic acid content lower than 0.2 g/l.