Fecha de publicación: 28/09/2022 Fuente: WIPO Wine The must- and wine-treatment method of the invention consists in adding lysates of lactic acid bacteria during the wine fining and ageing phase in order to reduce astringency, said addition also increasing nitrogenous matter, while the negative z-potential of the lactic acid bacteria and its ability to bond with the K+ and Ca2+ cations favour the retention of the latter, preventing them from bonding to tartaric acid, as well as preventing the formation of crystals of potassium bitartrate and neutral calcium tartrates, thereby stabilising the wine against the precipitation of tartrate salts. Said lysates of lactic acid bacteria may also be used to favour the wine clarifying process and may be in the form of a liquid or dry powder.