• » Technical Articles
  • » Effect of yeasts/bacteria co-inoculation on malolactic fermentation of Tempranillo wines
  • 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

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
Related sheets
© 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 : 1,484375