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Lexicon

The largest wine encyclopedia in the world with 26,621 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Lactic acid bacteria

Group of bacteria (MSB) that are one of the few that can survive in an acidic solution. They do not require oxygen - they are therefore anaerobic bacteria for which oxygen is poisonous, so to speak. Lactic acid bacteria occur naturally in milk and are involved in the production of cheese, yoghurt and sour milk, among other things. They are present in small numbers in grapes and only multiply there to a limited extent. They are barely active during alcoholic fermentation and can only develop to a very limited extent.

Homofermentative and heterofermentative MSBs

In terms of their carbohydrate metabolism, a distinction is made between homofermentative and heterofermentative lactic acid bacteria. Homofermentative lactic acid bacteria such as Lactobacillus plantarum only produce lactic acid. The heterofermentative strains such as Oenococcus oeni also produce ethanol(alcohol), acetic acid, carbon dioxide and other - sometimes undesirable - by-products.

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Roman Horvath MW

wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 26,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.

Roman Horvath MW
Domäne Wachau (Wachau)

The world's largest Lexicon of wine terms.

26,621 Keywords · 47,085 Synonyms · 5,317 Translations · 31,953 Pronunciations · 229,903 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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