Biochemistry, Biophysics, and Structural Biology Commons^™

Identification Of Lactic Acid Bacteria In Michigan Cherry Wines, Emily Henk, Margaret Dietrich, Terri Weese

Student Summer Scholars Manuscripts

Many factors contribute to the final flavor of wine. One factor is malolactic fermentation, during which lactic acid bacteria (LAB) transform the harsh tasting malic acid into a more drinkable lactic acid in grape wine. The role of LAB in the production of cherry wine is completely unknown. The goal of this study is to identify the species of LAB in cherry wine and compare them to those found in grape wines. Bacteria from cherry wine were grown on general media plates and plates fortified with malic acid, which may provide optimal growing conditions for the LAB. To identify the …