Speaker: José António Couto
Theme: The role of Lactic Acid Bacteria on the quality of wine
Lactic Acid Bacteria (LAB) play a key role in winemaking process and particularly in red wine production. They are responsible for the malolactic fermentation but can also interact with a wine altering its composition in ways which can be considered harmful to the quality of the final product. The metabolism of sugars and certain organic acids are good examples of this. The phenolic composition of wines has been known to affect the growth and metabolism of wine LAB. The interaction between phenolic compounds and LAB from wine, including their effect on growth, survival, malolactic and general metabolic activity of these microorganisms will be discussed in this presentation.