The use of co-immobilized Saccharomyces cerevisiae and Oenococcus oeni cells for wine fermentation

Malolactic fermentation (MLF) usually takes place after the end of alcoholic fermentation (AF), but winemakers has shown great interest about co-inoculation of yeast and malolactic bacteria at the beginning of AF. In this study we have produced a mixed starter bu co-immobilization of Saccharomyces cerevisiae and Oenococcus oeni in alginate beads and used it in microvinifuications tests