Fecha de publicación: -- Fuente: WIPO "wine" A strain of lactic acid bacteria Sauvignon-04 has increased acid-reducing activity and forms minimal amount of volatile acids at malic-lactic fermentation. The above mentioned strain of lactic acid bacteria is stored in the collection of microorganisms for wine-making of the “Maharach”, National institute of grapes and wine, and deposited in the collection of industrial microorganisms of Zabolotnyi institute of microbiology and virology of the National academy of sciences of Ukraine, Kiev.