Physical and chemical stress factors in lactic acid bacteria

Abstract

The parameters influencing the malolactic fermentation (MLF) in wine are multiple. The winemaking process methods can be critical, but the main cause of delay appears to be the physical and chemical factors especially ethanol content, acidic pH, temperature, sulfites, or compounds present in the wine. Indeed, the cumulative effect of these multiple stresses increases the limitation for bacterial growth. However, several adaptative mechanisms at the genetical and physiological levels are implied for bacterial development and adaptation in wine. Some of them are discussed in this chapter.