Five lactic acid bacteria capable of carrying out the malolactic fermentation were studied at 15°C and 25°C. Results indicated that at 15°C hardly any glucose, fructose and l‐malic acid was utilized over a 9d period. After 9d at 25°C very little glucose and fructose and most (if not all) of the l‐malic acid was degraded. The addition of ethanol markedly affected the l‐malic acid utilization by the four Leuconostoc oenos strains at 25°C. Large differences in their ability to convert l‐malic acid were found amongst the four strains in media containing 5% and 10%(v/v) ethanol.

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