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Abstract
Several steps to obtain a good malolactic bioconversion in wine and a new process are presented. These include the optimisation of the biocatalyst production, the purification and properties of malolactic enzymes from Lactobacillus sp. 89 and Leuconostoc oenos ATCC 23278, and the development of a bioconversion process together wih some applications to wine. The use of selected strains and processes could allow the control of malolactic transformation in all wines in spie of the presence of inhibiors such as sulphur dioxide.