Application of yeast and bacteria as starter cultures

Abstract

Although wine yeasts have been known for a long time, the production and use of active dry yeasts (ADY) began in the United States only in the mid-1960s and expanded worldwide thereafter. The history of controlled malolactic fermentation (MLF) is even shorter. Malolactic (ML) starter cultures for easy direct inoculation were only made available in the early 1990s. Important changes in the industry over the past two decades not only because of the global warming, which impacts on the grape composition, but also because of the challenges coming from new regulation, has forced the development of a range of new oenological products to help the wine industry to produce save and good quality wines, wines with less SO2 or lower alcohol, good acidity balance, and desired aromatic profile.