The Influence of Malolactic Fermentation on Wine Quality
Industry Seminar – Winemaking

Malolactic fermentation is much more than a biological deacidification. The bacterial strains employed during this process have the ability to modify wine flavor, aroma, texture, and wine color.

During this seminar our presenters will be discussing these attributes and the larger role that malolactic bacteria play in the winemaking process.

Location: Portland Marriott Downtown Waterfront Hotel


Jessica Just, Oregon State University, Corvallis


1:45 pm – 2:05 pm The Impact of Malolactic Bacteria on the Wine Sensory Characteristics
Sibylle Krieger-Weber, Lallemand, Inc, Germany
2:05 pm – 2:25 pm The Impact of Malolactic Fermentation on Red Wine Color
James Osborne, Oregon State University, Corvallis
2:25 pm – 2:45 pm David Rosenthal, Chateau Ste. Michelle, Washington