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…

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

Aspect juridiques des terroirs

Le “terroir” est dans tous les discours, les articles, les étiquettes et les publicités. Le voca­ble est en situation d’utilisation euphorique. Indiscutablement l’emploi historique est agri­cole, puis viticole, mais il n’est jamais juridique.

Read More

MAPPING THE CONCENTRATIONS OF GASEOUS ETHANOL IN THE HEADSPACE OF CHAMPAGNE GLASSES THROUGH INFRARED LASER ABSORPTION SPECTROSCOPY

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the glass headspace above the wine surface. Most of wines being complex water/ethanol mixtures (with typically 10-15 % ethanol by volume), gaseous ethanol is therefore undoubtedly the most abundant VOC in the glass headspace [1]. Yet, gaseous ethanol is known to have a multimodal influence on wine’s perception [2]. Of particular importance to flavor perception is the effect of ethanol on the release of aroma compounds into the headspace of the beverage [1].

Read More

Root development and the performance of grapevines in response to natural as well as man‐made soil impediments

The majority of soils used for wine and table grape production in South Africa are notoriously shallow, i.e. they are restricting root penetration.

Read More

Bentonite fining in cold wines: prediction tests, reduced efficiency and possibilities to avoid additional fining treatments

Bentonite fining is widely used to prevent protein haze in white wines. Most wineries use laboratory-scale fining trials to define the appropriate amount of bentonite to be used in the cellar. Those pre-tests need to mimic as much as possible the industrial scale fining procedure to determine the exact amount of bentonite necessary for protein stability. Nevertheless it is frequent that, after fining with the recommended amount of bentonite, wines appear still unstable and need an additional fining treatment. It remains a major challenge to understand why the same wine, fined with the same dosage of the same bentonite, achieves stability in the lab, but not in the cellar.

Read More