Malolactic cultures are basically used for balancing the wine and enhancing its flavor. They make the wine taste smoother by converting malic acid which is naturally present in fruits such as Apples and Grapes, into lactic acid and carbon dioxide by the action of Oenococcus oeni and Lactic acid bacteria (LAB). As lactic acid is a mono-acid, it is less acidic than malic acid and therefore, it helps to decrease the acidity and reduce tartness in the wine and softens its flavours. This whole process is known as Malolactic Fermentation. In addition to this, Malolactic Cultures contribute towards the aroma, alcoholic content, microbial stability and aging of the wine. Since, Malolactic fermentation is a prominent step in wine making, Malolactic cultures that aid in malolactic fermentation are being used largely which in turn is fueling Malolactic cultures market. Malolactic cultures ferment the wine gradually over a period of several weeks or months and are readily available in solid and liquid form under different brands.
The wine industry is tremendously growing in North America. In 2016, according to the World Health Organization, each resident on an average consumed around six litres of alcohol per year. A shift in lifestyle, urbanization and increase in per capita income are some key factors responsible for the growing consumption of wine and an increase in the number of wineries. This is further escalating the sales of malolactic cultures as wine makers are using these malolactic cultures widely in order to ferment their wine and make it taste better in order to serve the growing demand.
Also, in Europe and Asia Pacific region, the wine production is elevating and malolactic cultures are being used more, owing to advancements and health conscious population. Malolactic cultures are nowadays available in various different brands and bacterial strains. As health awareness is a major concern of the population nowadays, Bioscience companies and Laboratories that are producing malolactic cultures, assure the consumers of purely natural base of the malolactic cultures and their health benefits. So, malolactic cultures are being used enormously in these regions and as the population rises, its use is anticipated to escalate as well.
As the consumption of wine is increasing due to the advancement in lifestyle, health awareness and increase in per capita income, malolactic cultures market is also growing and the key players include Chr. Hansen Laboratories, Lallemand Inc. (Lalvin), Enartis U.S.A Inc and WYeast Laboratories. Apart from them, more industrialists and manufacturers are showing a keen interest in the malolactic cultures as the demand for the malolactic cultures is growing due to the increase in the number of health-conscious population. According to NIH, Red wine is said to be rich in antioxidants which is shown to reduce the risk of cardiovascular diseases. Malolactic cultures are typically used in red wines and improve its texture, aroma and flavor. Malolactic cultures are purely natural and consist of what is called “good bacteria” which prevents diseases and provide other health benefits.
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