CONTENTS

• Indigenous lactic acid bacteria and selected lactic acid bacteria
  Aline Lonvaud-Funel
• The buttery attribute of wine - Diacetyl. Desirability, spoilage and beyond. Butter or no butter
  Evelyne J. Bartowsky and Paul A. Henschke
• Aptitude of selected and wild strains of oenococcus oeni to induce MLF in harsh wines
  Francesca Nannelli, Flavia Creatini and Iolanda Rosi
• Yeasts-bacteria interaction - possible nutrient strategies
  Thomas Henick-Kling, Kathleen Arnink, Lorenza Conterno, Carl Shively and Sibylle Krieger
• Impact of S-containing amino acids and glutathione on growth of oenococcus oeni and malolactic fermentation
  Doris Rauhut, Magdalena Gawron-Scibek, Beata Beisert, Marta Kondzior, Ralf Schwarz, Helmut Kürbel, Manfred Grossmann and Sibylle Krieger
• Practical implications of the lactic acid bacteria genome project; malolactic fermentations
  David A. Mills
• Perception by wine drinkers of sensory defects caused by uncontrolled malolactic fermentation
  Antonio Palacios, Carlos Suarez, Sibylle Krieger, Didier Théodore, Luis Otano and Francisco Pena
• Malolactic fermentation without control…the masks
  Didier Théodore, Antonio Palacios, Sibylle Krieger and Ann Dumont
• Do malolactic bacteria influence wine quality?
  Summary of the round table discussion
  Tim Atkin, Moderator.