Fecha de publicación: -- Fuente: WIPO "wine" A claimed strain of lactic acid bacteria was firstly isolated from the Cabernet wine material of high quality. The strain of lactic acid bacteria Leuconostoc oenos L-04 has increased acid-reducing capacity and provides for formation of minimal amount of volatile acids at malic-lactic fermentation. The above mentioned strain is stored in the collection of microorganisms for wine-making of the “Maharach”, National institute of grapes and wine, and is deposited in the collection of industrial microorganisms of Zabolotnyi institute of microbiology and virology of the National academy of sciences of Ukraine, Kiev.