WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Saccharomyces cerevisiae – Oenococcus oeni – Lactiplantibacillus plantarum: focus on malolactic fermentation during production of Catarratto and Riesling white wines

Saccharomyces cerevisiae – Oenococcus oeni – Lactiplantibacillus plantarum: focus on malolactic fermentation during production of Catarratto and Riesling white wines

Abstract

The increasing interest in enhancing groundbreaking sensory profile of wines determined the need to select novel strains of lactic acid bacteria (LAB). Metabolic processes characterizing malolactic fermentation (MLF) lead to the production of several organic compounds that significantly impact the oenological and sensory characteristics of wines. Traditional malolactic fermentation relies on the inoculum of LAB at the end of the alcoholic fermentation performed by yeasts. The present research aimed to evaluate the effect of five LAB (Lactiplantibacillus plantarum MLP K45H, Oenococcus oeni BETA, O. oeni F2016, O. oeni PN4®, O.oeni VP41® purchased from LallemandOenology) and two Saccharomyces cerevisiae strains (QA23 from Lallemand and NF213 belonging to culture collection of University of Palermo) co-inoculated or added sequentially after alcoholic fermentation. All experimentations were performed with Catarratto and Riesling white grapes.

Even though the results varied with LAB strain and inoculation strategy adopted, the best performances were registered for L. plantarum MLP K45H that

concluded MLF within three and eight days during co- and sequential inoculation in Catarratto wine, respectively. Thus, it can be assumed that O. oeni strains were more susceptible to competition with S. cerevisiae in comparison to L. plantarum. With regards to Riesling wine production, the best results were shown by strain F2016 during co-inoculation since the MLF was ended within 5 days, maintain the

best fermentative rate also in sequential inoculum.

In conclusion, the use of L. plantarum MLP K45H allowed to overcome the competition of other malolactic microorganisms with yeasts and represents an alternative to the use of O.oeni but the inoculum strategy, and the choice of the strain of bacteria must carefully studied considering the wine complexity.

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Raffaele Guzzon, Vincenzo Naselli, Nicola Francesca, Antonio Alfonzo, Paola Vagnoli, Sibylle Krieger, Tomas Roman, Giancarlo Moschetti

Presenting author

Raffaele Guzzon – Fondazione Edmund Mach, Technology Transfer Center

Department of Agricultural, Food and Forest Science, University of Palermo, Food and Forest Science, Lallemand Oenology, Fondazione Edmund Mach, Technology Transfer Center.

Contact the author

Keywords

Malolactic fermentation, simultaneous fermentation, L. plantarum, Catarratto, Riesling

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Red wine extract and resveratrol from grapevines could counteract AMD by inhibiting angiogenesis promoted by VEGF pathway in human retinal cells

Age-related macular degeneration (AMD) that is the main cause of visual impairment and blindness in Europe which is characterized by damages in the central part of the retina, the macula. This degenerative disease of the retina is mainly due to the molecular mechanism involving the production and secretion of vascular endothelial growth factor (VEF). Despite therapeutic advances thanks

Read More

Sensory impact of sunburn in white wine and mitigation of climateinduced off-flavours by defoliation and application of reflecting particles on grapes

Climate change is a great environmental challenge with large impact on the Wine and sprakling wine industry. Heat waves and dryness cause frequent sunburn damage in white grapes

Read More

Evaluation of sap flow and trunk diameter measurements in grapevines using time series decomposition

Grapevines are very sensitive to weather conditions. Excessively hot and dry periods trigger the activation of survival mechanisms, such as reduction of crop transpiration and the redistribution of water. Monitoring these mechanisms is, therefore, essential to better understand the grapevine water dynamics and maximize water-use efficiency.

Read More

SIP and save the planet: a sensory and consumer exploration of australian wines made from potentially drought-tolerant white wine grapes

In order to attenuate the effects of climate change on the ability to cultivate quality wine grape vines in Australia, it is essential to adapt to the projected less favourable Australian climate scenarios. One response may be to convert a portion of the current grapevine plantings to those varieties that demand less water and can tolerate increased heat. This investigation aimed to (i) generate sensory profiles and (ii) obtain knowledge about Australian wine consumers’ preferences and opinions of Australian wines made from potentially drought tolerant, white wine grape varieties not traditionally cultivated in Australia. A Rate-All-That-Apply (RATA) sensory panel (n = 49) generated sensory profiles of 44 commercial white wines made from 7 different white grape varieties (Arinto, Fiano, Garganega, Greco, Verdejo, Verdelho and Vermentino), plus two benchmark examples each of an Australian Riesling, Pinot Gris and Chardonnay wine.

Read More

Franciacorta DOCG sparkling wine interpretation in relation to wine coming from different areas

Dans la tradition classique, les vins mousseux sont le produit d’assemblage des vins d’origine différent. La choix de la typologie du moussage (brut, extra-brut, dosage zéro, etc.) généralement est une conséquence des résultats organoleptiques atteints à la fin de le période d’affinement en bouteille.

Read More