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Lexicon

The largest wine encyclopedia in the world with 26,387 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

Starter culture

Term (also abbreviated to starter) for special microorganisms that are used in fermentation processes for the production of food. The name is derived from the fact that these microorganisms initiate the change process of the food. They are available in liquid or freeze-dried form. The most common are lactic acid bacteria and yeasts or a mixture of both as in sourdough or kefir. More than a third of human food is made with them, for example baked goods, yoghurt, cheese, sauerkraut, sour milk products, cheese and raw sausage, as well as beer or wine. In winemaking, special starch cultures are used to initiate malolactic fermentation (BSA) in the form of special lactic acid bacteria.

This page was last modified at 23 June, 2021 at 03:39.

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Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,387 Keywords · 46,995 Synonyms · 5,323 Translations · 31,721 Pronunciations · 203,080 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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