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  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
    Published on: 17/02/2020

Effect of yeasts/bacteria co-inoculation on malolactic fermentation of Tempranillo wines

Olga LUCIOa, Isabel PARDOa, José María HERASb, Sibylle KRIEGERb, aSergi FERRER; aENOLAB, Universitat de València, Spain, bLallemand, S.A.

 Malolactic fermentation (MLF) is very significant in wines and is carried out by lactic acid bacteria (LAB), usually Oenococcus oeni. The best time to carry out the inoculation of LAB during winemaking is under discussion.

Typically, inoculation of LAB at the end of alcoholic fermentation is recommended for preventing synthesis of D-lactic and acetic acid. Recent studies have demonstrated the effectiveness of the inoculation of LAB and yeasts in must simultaneously, through a co-inoculation strategy.

In this study, the simultaneous inoculation of yeasts and LAB into Tempranillo grape must was compared to a traditional winemaking protocol, where MLF was induced after completion of alcoholic fermentation.

Poster presented at Enoforum 2013, 7-9 May, Arezzo (Italy)

Published on 24/09/2014
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