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…

Comparative studies on the dynamics of fermentation of selected wine yeasts

Alcoholic fermentation is an anaerobic biochemical process of oxidation-reduction in which carbohydrates are metabolized by the action of yeast enzymes in major products

Read More

Effects of different crop load and pruning aplications on vi̇ne growing, grape yi̇eld and quality parameters of early sweet (Vitis vinifera L.) grape variety

It is important to examine the yield quality elements of table grape varieties. There are great differences in winter and summer pruning of the early sweet grape variety. For this reason, in the study, the effects of different crop loads and pruning processes on grape yield, quality characteristics and vine development in the early sweet (vitis vinifera L.) Grape variety were investigated.

Read More

Natural glycolipids for the control of spoilage organisms in red wine

A natural glycolipid mixture obtained from the edible mushroom dacryopinax spathularia (“glycolipids”) is known to be an effective and approved antimicrobial treatment in non-alcoholic beverages at concentrations ranging from 5 – 100 mg/l. It has found a place alongside DMDC for the provision of microbial stability in soft drinks. These properties make the natural and sustainably produced glycolipids a promising candidate for the supplementation or replacement of SO2 in different winemaking processes.

Read More

Influenza del sito di coltivazione nella espressione aromatica del Moscato liquoroso di Pantelleria

ln 1997, twenty six cultivation sites of cv. Muscat of Alexandria different for pedological conditions, altitude and exposition were selected through ail Pantelleria isle. ln each site, described and classified according to USDA Soil Taxonony and FAO Soil Classification methods, grapes, collected at technological ripening, were microvinificated, following a standard procedure which allowed to obtain the naturally sweet wine DOC Moscato di Pantelleria. Wines, five months after vinification, were analysed by gaschromatography.

Read More

Assyrtiko wines of Santorini produced by different autochthonous yeasts: Differences in aromatic and organoleptic profiles

Different yeasts were isolated from spontaneous fermentation of Assyrtiko grape must in Santorini Island, Greece. Molecular typing revealed the presence of three Saccharomyces cerevisiae strains (S9, S13, S24) and one strain of the yeast species Nakazawaea ishiwadae (N.i). The four isolated strains were further tested in laboratory scale fermentations of Assyrtiko must in pure inoculation cultures and in sequential inoculation (72 hours) of each S. cerevisiae strain with the strain of N. ishiwadae. All fermentation trials were realised in duplicate.

Read More