Study on fermentation technology of malolactic fermentation for sea buckthorn wine.

With Leuconostoc oenos and sea buckthorn wine as the materials,fermentation technology of malolactic fermentation for sea buckthorn wine was studied. The results indicated that the optimum conditions of malolactic fermentation for sea buckthorn wine were as follows: the original pH value was natural,the fermentation temperature was 21℃,the inoculating amount was 11%,and the fermentation time was 35 d. The total acid of sea buckthorn wine was reduced to 8.9 g/L from 15.4 g/L after the MLF was over. The malic acid of sea buckthorn wine was converted into lactic acid under the MLF technology,moreover,sea buckthorn wine made by the technology was of softer mouth-feel and better taste than the sample without MLF.