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July 2016 WINES&VINES 35 PRACTICAL WINERY & VINEYARD WINEMAKING to these conditions, but the adaptation may be lost. If we understand the reasons for the loss of adaptation, how it can be prevented and how resistance can be reacquired, this knowledge could be applied to commercially available wine LAB starter cultures. The sub- ject has been examined by academia and the wine industry. The ability of wine yeast or wine LAB to tolerate stress is a key element of the process used to select new wine LAB strains. The de- gree of variability between strains is high, necessitating the screening of broad numbers of collections. Selection is the key to success, but the development and mastery of the indus- trial growth process, harvesting techniques and drying methods are of equal importance. Pilot wine LAB trials in the winery are now more numerous. As a result, influences exerted by the chemical characteristics of wine are becoming better understood, and the sensory contributions of wine LAB have become as important as the ability to degrade L-malic acid. The sensory contributions of the isolates are now a part of the basic criteria used for selecting new wine LAB. Scientists are examining the bacteria's tox- icity tolerance mechanisms. The plasma mem- brane is considered to be the first line of defense, because neither survival nor meta- For more inFormation, contact atP grouP at (707) 836-6840 or online at www.atPgrouP.com atpgroup Introducing the Dynamos filter from TMCI Padovan. It's the world's first patented high~solids, rotary, cross~flow filtering system that eliminates the need for filter aids. And it's only available from ATP. Game Game Changer. Game Changer. Changer. Game Changer. Game Changer. Wine selection LAB isolate Genetic profiling SCREENING Metabolic properties Resistance to wine physicochemical parameters Biogenic amine production Nutrient requirements Feasibility of production under MBR form Microvinification Industry trials Wine tasting Tasting confirms that in addition to its function of deacidification, malolactic fermentation has an effect on the sensory characteristics of wine PROCEDURE FOR SELECTING NEW MALOLACTIC BACTERIA STRAINS MAGALI DELERIS-BOU