 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

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.