Proceedings Volume 2010 (format .pdf) - SimpBTH

1506050403020100Min.Max.Must 30 40Wine 35 50MLF spontaneous 50 60Fig 2. The length of time of the malolactic fermentation (days) after theinoculation time of lactic bacteriaTherefore, the inoculation of the lactic bacterium into unfermented winedetermined saves of time between 6 and 12 days confronted by de variant of theculture inoculation starter the lactic bacterium in wine and of 6 to 30 days unlikethe cases when the malolactic fermentation occurred without selected lacticbacterium. This economies in time are very important because they offer the realpossibility of realizing malolactic fermentation on secure during the first weeksadder the end of the alcoholic fermentation.CONCLUSIONSExtensive use of sulphur dioxide in winemaking is due to its manyproperties of enological interest in all phases of winemaking and wine storage,being the only substance that provides a double protection - antiseptic andantioxidant. Dosage reduction of SO 2 , without affecting the stability and guaranteethe preservation and development in good conditions is only possible findingmicrobiological and technological solutions so that doses are not necessary neededin addition to those normally used.One of those possibilities is the strict control of alcoholic fermentation toprevent premature fermentation stops at the wine presses. Complete fermentationof sugars to obtain dry wine is the first condition to increase the biological stabilityof wine for two reasons: first, increase the alcoholic strength of wine and alcohol is