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 HotelModerator:
Jessica Just, Oregon State University, Corvallis
Speakers:
| 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 |
