Gram-positive bacteria, cell morphology is long rod shape, solitary or opposite, one word arrangement, colony morphology: colony 1.0-1.2mm, protruding, round, small, smooth, neat edges, milky white.
Biogenic amines can be degraded during winemaking.
The wine has good adaptability, high malic acid to lactic acid conversion rate, malic acid decreased by 2.115g/L, lactic acid increased by 4.629 g/L, the wine body is softer, the aroma is harmonious, and can degrade histamine, putrescine and tyramine in the wine fermentation solution, the degradation rate is as high as 59.59%.
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