Stimulation of malolactic fermentation can be obtained by adding to wine an industrial biomass of L. oenos. Before use, deepfreeze bacteria need to be reactivated according to some special conditions which have been studied. Yeasts concerned in alcoholic fermentation have an influence on malolactic fermentation capacity of wines ; this fact is in connection with some differences observed in wine technology. Among the strains of commercial dry yeasts, the influence of S. cerevisiae is lower than that of S. bayanus.
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Lafon-Lafourcade et al. (1983) studied this question.