 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

Impact of nitrogen addition timing on the synthesis of fermentative aromas in alcoholic fermentation

Among the different compounds present in the must, nitrogen is an essential nutrient for the management of the fermentation kinetics but it also plays an important role in the synthesis of fermentative aromas.

WINE WITHOUT ADDED SO₂: OXYGEN IMPACT AND EVOLUTION ON THE POLYPHENOLIC COMPOSITION DURING RED WINE AGING

SO₂ play a major role in the stability and wine during storage. Nowadays, the reduction of chemical input during red winemaking and especially the removing SO₂ is a growing expectation from the consumers. Winemaking without SO₂ is a big challenge for the winemakers since the lack of SO₂ affects directly the wine chemical evolution such as the phenolic compounds as well as its microbiological stability.

Effect of moderate wine consumption in animal models

In 1979, the so-called “french paradox” was proposed, that is, a correlation between wine consumption, a diet rich in saturated fats, and a low mortality from coronary heart disease. On the other hand, it has also been described that alcohol consumption has negative effects on aging and increases the risk of liver cirrhosis and cancer. However, both hypotheses are based on population studies that may present distortions due to multiple factors (geographic, diet, smoking, socioeconomic level, etc.).

The Bergerac guaranteed vintage area « terroirs »

The vineyard of Bergerac, a guaranteed vintage, is situated in the mid-Lot valley, which has siliceous terraced rows on its hillsides, and on its bordering plateaux, composed of limestone and clay of the tertiary geological eras.

Unveiling the bioactive potential of aglianco grape pomace: oleanolic acid as a promising natural product

The winemaking industry generates a substantial amount of byproducts, including grape pomace, which is often discarded as waste. However, this seemingly useless material holds a wealth of bioactive compounds with potential health benefits. Recognizing the value of circular economy principles, this study delves into the comprehensive chemical analysis of aglianco grape pomace, aiming to transform this byproduct into a valuable resource.