Malolactic fermentation (also biological acid reduction, abbreviated BSA) is an important process in winemaking, particularly for red wines and some white wines such as Chardonnay. This is not a classic fermentation by yeasts, but rather a microbiological conversion by lactic acid bacteria (Lactobacilli). Here, malic acid is broken down to lactic acid. This process can be mediated by various types of lactic acid bacteria, most commonly by Oenococcus oeni, but also by other microorganisms such as various Lactobacillus species or Pediococci.
Through acid reduction, the wine becomes softer, microbiologically more stable, acquires certain flavor notes, and gains a more pleasant mouthfeel.
Especially for red wines such as Pinot Noir, Merlot, Cabernet Sauvignon, or Shiraz/Syrah, acid reduction is important, as it produces softer tannins, a rounder taste, and also better aging potential. In Chardonnay, a typical white wine with malolactic fermentation, diacetyl creates creamy, buttery notes.
By rapidly detecting Gram-positive and Gram-negative microorganisms in the wine sample, you obtain an overview of the state of malolactic fermentation that allows you to detect fermentation disturbances early and thus respond immediately to such issues.
The differentiation into Gram+ bacteria, i.e., lactic acid bacteria, and Gram- bacteria, such as acetic acid bacteria, also provides an early warning system for possible infections with harmful organisms and thus enables rapid implementation of appropriate countermeasures.
With the CyStain™ GramCount Kit, you can check the presence and quantity of viable bacteria, differentiated into lactic acid bacteria (Gram+) and Gram- bacteria, and receive results within minutes. Viable but non-culturable cells on plates are also detected. This allows you to control the MLF process and take countermeasures in case of fermentation disturbances, e.g., by adding additional bacteria.
This is the essential advantage of CyStain™ GramCount over the plate technique, the most common method for microbial quality control, or direct acid measurement, which only provides delayed information about the activity of lactic acid bacteria.
The method is automatable and measurement data are directly evaluated. It is thus ideal for routine analyses.
CyFlow™ GramCount is specifically developed and tested for the wine matrix. You receive reliable information even with wines having a difficult analytical matrix.
Contamination can lead to health risks or inefficient production facilities – and traditional tests often take days.
Our solutions detect problems early, reduce waiting times, and minimize errors.
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