Lactic Acid Bacteria - Friend or Foe?
Our upcoming winemaking handbook is almost here and features several new articles, including one on Lactic Acid Bacteria (LAB). Check out the full article on our website or read on for a preview.
ALWAYS PRESENT...
This article was inspired by questions we regularly receive about interpreting microbial analysis. Lactic acid bacteria are easy to ignore as they are omnipresent in wine and wineries; however, they can create off-odors and flavors, even in dry wines.
As seen above, sugars and malic acid aren’t the only compounds lactic acid bacteria can metabolize. They can use citric acid, ethanol, and more.
... BUT NOT ALWAYS HARMLESS
Oenococcus oeni
An ally most of the time, Oenococcus can pose risks if not properly managed after malolactic fermentation.
Lactobacillus spp.
Often most problematic during stuck fermentations or in high pH environments where they can quickly create off-odors and flavors.
Pediococcus spp.
The least well-understood and most often ignored. Until we better understand this genus, Pediococcus presence should raise a red flag.