 IVES 9 IVES Conference Series 9 Influence of coinoculation of L. plantarum and O. oeni on the color and composition of Tempranillo wines

Influence of coinoculation of L. plantarum and O. oeni on the color and composition of Tempranillo wines

Abstract

AIM: The aim of this research was to determine the influence of performing malolactic fermentation (MLF) of Tempranillo wines by coinoculation with Lactobacillus plantarum or Oenococcus oeni and Saccharomycescerevisiae on the composition and color of the final wines in comparison with sequential inoculation with Oenococcus oeni and spontaneous MLF.

METHODS: Around 1500 Kg of Tempranillo grapes from Pagos de Anguix winery (Anguix, AOC Ribera de Duero, Spain) were harvested at the optimal maturity. Grapes were destemmed, crushed and placed in twelve 200-L tanks to perform 4 different experimental conditions by triplicate. Three tanks were coinoculated with O. Oeni and S. cerevisiae, 3 with L. plantarum and S. cerevisiae whereas the other 6 tanks were inoculated only with the same strain of S. cerevisiae. Once alcoholic fermentation was finished 3 of these tanks were inoculated with O. oeni while the other 3 were maintained for spontaneous MLF. Once MLF were finished all the wines were sulphited and racked to 100-L plastic tanks (Flexcube, Quilinox) with oxygen permeability similar to oak barrels. Two months later the wines were analyzed: standard parameters, acids (enzymatic methods), colour (CIEL*a*b*), anthocyanins (spectrophotometry and HPLC), tannins (methyl cellulose and phloroglucinolysis-HPLC). Wines were also tasted by a trained panel.

RESULTS: All the wines submitted to coinoculation finished MLF at the same time that alcoholic fermentation. Wines submitted to sequential inoculation finished MLF around 20 days later while wines submitted to spontaneous MLF needed around 40 days. All coinoculated wines had significant higher titratable acidity and lactic acid concentration, especially those coinoculated with L. plantarum, than wines from sequential inoculation or spontaneous MLF. Moreover, all the wines from coinoculation had more intense colour and higher total phenolic index (TPI) than the other wines.

CONCLUSIONS:

These results confirm that coinoculation with both species of lactic acid bacteria, or L. plantarum, are an interesting tool to favour MLF and consequently shorten the waiting times associated with conventional malolactic fermentation. Moreover, it seems that coinoculation has other complementary and interesting effects on wine acidity, colour and phenolic compound composition.

DOI:

Publication date: September 3, 2021

Issue: Macrowine 2021

Type: Article

Authors

Jordi Gombau, Jordi Gombau, Corentin Toullec, Marta Conde, Pedro Elena, José Mª Heras, Joan Miquel Canals, Fernando Zamora,

Departament of Biochemistry & Biotechnology, Facultty of OEnology of Tarragona, University Rovira i Virgili, C/Marcel.li Domingo, 1. 43007 Tarragona, Spain, Departament of Biochemistry & Biotechnology, Facultty of OEnology of Tarragona, University Rovira i Virgili, C/Marcel.li Domingo, 1. 43007 Tarragona, Spain, Departament of Biochemistry & Biotechnology, Facultty of OEnology of Tarragona, University Rovira i Virgili, C/Marcel.li Domingo, 1. 43007 Tarragona, Spain, Pagos de Anguix SLU. Camino de la Tejera s/n. 09312-Anguix (Burgos) Spain, Pagos de Anguix SLU. Camino de la Tejera s/n. 09312-Anguix (Burgos) Spain, Lallemand Bio S.L. C/ Galileu 303. 1ª planta. 08028-Barcelona. Spain, Departament of Biochemistry & Biotechnology, Facultty of OEnology of Tarragona, University Rovira i Virgili, C/Marcel.li Domingo, 1. 43007 Tarragona, Spain, Departament of Biochemistry & Biotechnology, Facultty of OEnology of Tarragona, University Rovira i Virgili, C/Marcel.li Domingo, 1. 43007 Tarragona, Spain

Contact the author

Keywords

malolactic fermentation, lactobacillus plantarum, Oenococcus oeni, coinoculation, color, phenolic compounds

Citation

Crop water stress index as a tool to estimate vine water status

Crop Water Stress Index (CWSI) has long been a ratio to quantify relative plant water status in several crop and woody plants. Given its rather well relationship to either leaf or stem water potential and the feasibility to sample big vineyard areas as well as to collect quite a huge quantity of data with airborne cameras and image processing applications, it is being studied as a tool for irrigation monitoring in commercial vineyards. The objective of this paper was to know if CWSI estimated by measuring leaf temperature with an infrared hand held camera could be used to substitute the measure of stem water potential (SWP) without losing accuracy of plant water status measure.

Can soil water content be used as a predictor of predawn leaf water potential for deficit irrigation scheduling? A case study at Alentejo wine region

Water and heat stress impose new challenges to irrigation management in the Mediterranean areas. This reality has a major impact on the vineyard ecosystem, particularly on the scarce water resources of the Alentejo region (South Portugal). To mitigate this problem, irrigation management should focus on optimizing yield and fruit quality per volume of water applied. This work aims to discuss the use of predawn leaf water potential and soil water status relationships as a decision tool for irrigation management taking as basis data from a field trial where two deficit irrigation strategies were compared.

The relationship of wine store customers with the areas of production, considering provenance and tourism

This work aims at identifying the most appropriate marketing strategies to inform consumers of the global market about the added value of the wines of Friuli Venezia Giulia.

The wine microbial consortium: a real terroir characteristic

Yeast, bacteria, species and strains play a key role in the winemaking process by producing metabolites which determine the sensorial qualities of wine. Therefore microbial population numeration, species identification and strains discrimination from berry surface at harvest to storage in bottle are fundamental.

Il turismo del vino: dalla logica individuale a quella di distretto

In alcuni lavori condotti alcuni anni or sono, abbiamo analizzato per un verso le tendenze della domanda di prodotti enologici, ed il comportamento del consumatore, e per un altro verso le motivazioni alla base delle scelte dell’enoturista, ovvero di colui che va per vigne e cantine per fruire di risorse enogastronomiche.