italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Maturation and Oak
  • » MALOLACTIC FERMENTATION– A REVIEW OF RECENT RESEARCH ON TIMING OF INOCULATION AND POSSIBLE YEAST-BACTERIA COMBINATIONS
  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
    Price:15 €(Tax included)
    Published on: 17/01/2019

MALOLACTIC FERMENTATION– A REVIEW OF RECENT RESEARCH ON TIMING OF INOCULATION AND POSSIBLE YEAST-BACTERIA COMBINATIONS

Sibylle Krieger and Kathy Arnink

Despite a considerable research effort, the malolactic fermentation (MLF) process remains an imperfectly controlled process and at times MLF can be difficult to get started. One possible explanation for this difficulty is that the wine may be lacking essential nutrient factors for the lactic acid bacteria. Another possible argument is that inhibitory substances are accumulated in wine. Sulfur dioxide and alcohol concentrations and pH have been included among the most significant parameters influencing the growth of malolactic bacteria in wine. King and Beelman suggested that the growth of Oenococcus oeni during alcoholic fermentation might be retarded by the production of toxic compounds by yeasts other than ethanol and sulfur dioxide. Moreover, the malolactic fermentability of wines produced from the same must differ according the yeast strain used in alcoholic fermentation. Previous studies have shown the inhibition of malolactic starter cultures by active growing yeasts due to the production of high levels of SO2 during the early stage of alcoholic fermentation and the effect of acetic acid formed by Kloeckera yeasts and some lactobacilli on growth of Saccharomyces. The goal of our recent investigations is to better understand these interactions, to quantify the nutrient demand by yeast and the nutrient requirements of wine lactic acid bacteria, and to determine whether there are other synergistic interactions between S. cerevisiae and O. oeni in wine. A better understanding of these aspects of wine microorganism physiology will allow us to better match combinations of yeast and bacteria starter cultures with grape varieties, and select the timing of yeast and bacteria inoculations
Published on 07/10/2005
Related sheets
  • E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
    Published on:10/08/2005
  • M. UGLIANO, J. WIRTH, S. BÉGRAND, J. B. DIÉVAL, C. PASCAL, S. VIDAL; Università degli Studi di Verona - Vinventions, Francia
    The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices. In the case of white wine production, measurement o...
    Published on:02/05/2019
  • A. Tugnolo, V.Giovenzana, R. Beghi, L. Brancadoro, R. Guidetti; DiSAA, Università degli Studi di Milano, Italy
    The aim of this work was to investigate the applicability of vis/NIR spectroscopy for rapid grape infection assessment in a view of a grape classification directly at the check point station enteri...
    Published on:09/10/2018
  • Results of interviews in 10 winegrowing regions
    This document illustrate practices observed on field in the famework of interviews realized during Winetwork project. 219 interviews were realized in 10 european winegrowing regions with the object...
    Published on:06/12/2016
  • Laura Mondot, Jean-Claude Vidal; Unitè Expérimentale de Peche Rouge, Montpellier, France
    This bibliographic report aims to present MC technology allowing the control of dissolved gases in wine. It includes a whole theoretical part concerning the generalities on the gas exchanges, the f...
    Published on:29/01/2019
  • Barbara Mecheri, Alessandra D’Epifanio, Cadia D’Ottavi, Silvia Licoccia; University of Rome Tor Vergata, Italy
    Scientific and technological innovation is increasingly playing a role for achieving the major breakthroughs for energy-saving solutions, waste valorization, and efficient integration of renewable ...
    Published on:01/07/2019
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,375