| 摘要 |
Lactic acid bacterium (A) selected for its ability to convert malic acid (I) to lactic acid (II). When added at 1-50 million colony-forming units/ml to wine of alcohol content at least 10% and pH at least 3.5, (A) (a) converts at least 5, preferably 10, % of (I) to (II) within 5 days of inoculation and (b) converts at least 10, preferably 25, % within 10 days. Independent claims are also included for: (1) converting (I), in wine, to (II) by using (A); and (2) wine matured by method (1). |
