Method for converting malic acid to lactic acid in wine
US4562077A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Oct 19, 1983 |
| Grant date | Dec 31, 1985 |
| Priority date | — |
| Expiry date | Oct 19, 2003 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S435/822
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Wine having a reduced malic acid content is produced by inoculating wine or must with an activated bacterial culture that converts malic acid to lactic acid. The activated bacterial culture is produced by inoculating a concentrate of the bacteria into fruit juice to provide a high number of bacterial cells in the juice and holding the inoculated juice for a period without significant increase in cell population of the bacteria. The bacteria concentrate is a lyophilized or frozen culture concentrate of the bacteria that has been grown on a medium containing malic acid. When producing the frozen concentrate, a freeze stabilizing agent may be mixed with the bacteria.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.