Study on Sequential Inoculation Technology of Malolactic Fermentation for Cidermaking

Abstract

Abstract: This article studied the technology of malolactic fermentation (MLF) for cidermaking. It indicated that the optimum MLF would be accmoplished after sequential inoculation, fermented at 20℃, and inoculated with 6×106cfu/ml. With the least little acetic acid produced during the fermentation. And malolactic fermentation could still finish when the concentration of malic acid reach 6676.95mg/L. All ciders made under this technology were of softer mouth-feel and better taste than the cider samples without malolacticf ermentation.

Key words: cidermaking, lactic acid bacteria, malolactic fermentation, technology

PAN Hai-Yan, XU Yan, WANG Dong, ZHAO Guang-Ao, LI Ji-Ming. Study on Sequential Inoculation Technology of Malolactic Fermentation for Cidermaking[J]. FOOD SCIENCE, 2005, 26(2): 109-113 https://doi.org/

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Study on Sequential Inoculation Technology of Malolactic Fermentation for Cidermaking

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