Abstract: Champs Bourcin black grape originated from
Aquitaine, France and planted in Sapa, Lao cai provice, exhibited
high total acidity (11.72 g/L). After 9 days of alcoholic fermentation
at 25oC using Saccharomyces cerevisiae UP3OY5 strain, the ethanol
concentration of wine was 11.5% v/v, however the sharp sour taste of
wine has been found. The malolactic fermentation (MLF) was carried
out by Oenococcus oeni ATCCBAA-1163 strain which had been preadapted
to acid (pH 3-4) and ethanol (8-12%v/v) conditions. We
obtained the highest vivability (83.2%) upon malolactic fermentation
after 5 days at 22oC with early stationary phase O. oeni cells preadapted
to pH 3.5 and 8% v/v ethanol in MRS medium. The malic
acid content in wine was decreased from 5.82 g/L to 0.02 g/L after
MLF (21 days at 22oC). The sensory quality of wine was
significantly improved.