Macrowine 2021
IVES 9 IVES Conference Series 9 Use of Lactiplantibacillus plantarum (ML PrimeTm) to improve malolactic fermentation of catarratto wine subjected to long post-fermentative maceration.

Use of Lactiplantibacillus plantarum (ML PrimeTm) to improve malolactic fermentation of catarratto wine subjected to long post-fermentative maceration.

Abstract

AIM: Lactiplantibacillus plantarum species is wordwide used as starter for malolactic fermentation [1,2]. For the first time, in the present study, the use of L. plantarum (ML PrimeTM, Lallemand wine) to produce white wines with post-fermentative maceration extended until 60 days has been investigated.

METHODS: unpressed grapes of Catarratto cultivar were inoculated with the indigenous selected strain CS182 Saccharomyces cerevisiae [3]. After 24 hours, ML PrimeTM was inoculated into grape must. For the control trials, malolactic fermentation occurred spontaneously. During the alcoholic fermentation the microbiological and chemical-physical parameters were evaluated. After 60 days of post-fermentation maceration, the wines transferred into steel tanks and subjected to volatile organic compound investigation and sensory analysis.

RESULTS: grape must showed values of malic acid of 1.90 g/L. Interestingly, 24 hours after inoculation of ML PrimeTM, malic acid was totally converted into lactic acid that reached values of 1.54 g/l. Spontaneous malolactic fermentation started one month later the end of alcoholic fermentation. Experimental wines subjected to malolactic fermentation with ML PrimeTM showed a reduction of acid and bitter taste and were characterized by intense creamy and freshness both at smell and taste. Acetic acid contents was lower than 0.3 g/L in all experimental trials. 

CONCLUSIONS: inoculation of the ML PrimeTM before the addition of starter yeast into unpressed grape must allowed malolactic fermentation within 24-48h at 18°C. ML PrimeTM is an effective alternative to Oenococcus oeni to undertake malolactic fermentation in white wines subjected at long post-fermentative maceration

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Nicola Francesca

 Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy,Antonio, ALFONZO, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy  Rosario, PRESTIANNI, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy  Michele, MATRAXIA, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy  Valentina, CRAPARO,  Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy  Vincenzo, NASELLI, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy  Paola VAGNOLI, Lallemand Italia, Via Rossini 14/B, 37060 Castel D’Azzano, VR, Italy  Sibylle KRIEGER-WEBER, Lallemand S.A., Korntal-Münchigen, Germany.  Giancarlo, MOSCHETTI, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy  Luca, SETTANNI, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy  Raimondo, GAGLIO, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.  Antonella, MAGGIO, Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Parco d’Orleans II, Palermo, building 17, Italy  Nicola, FRANCESCA, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.

Contact the author

Keywords

Lactiplantibacillus plantarum; malolactic fermentation; catarratto; sensory analysis

Citation

Related articles…

The wine country, between landscape and promoting tool. The example of Chinon and Saint-Nicolas-de-Bourgueil vineyards (France)

When talking about wine, terroirs are never too far. The National Institute of Apellation d’Origine (INAO) defines it as a system inside of which interact a group of human factors, an agricultural production and a physical environment.

Read More

Kinetic investigations of the sulfite addition on flavanols

Sulfonated monomeric and dimeric flavan-3-ols are recently discovered in wine and proved to have great importance in understanding wine chemistry and quality [1, 2].

Read More

Risposte enologiche del Nero d’Avola su suoli a diverso grado di salinità

Vengono riportati i risultati enologici di uno studio condotto sul Nero d’Avola in un tipico ambiente viticolo siciliano, in cui insistono suoli che presentano un diverso grado di salinità.

Read More

Understanding the physiological responses of Sauvignon blanc vines to sequential extreme weather events: implications for vineyard management in a changing climate

Climate plays a predominant role in vines’ growth and productivity and several environmental variables are already known to pose challenges to grapevine production and the horticultural industry as a whole. In this context, a number of extreme weather events already occurring and expected to occur in the next decades even more frequently and with higher magnitude results from current climate change scenario. The aim of this study was to examine the physiological responses of roots, leaves, and berries of Vitis vinifera cv. Sauvignon blanc to consecutive and combined stressors simulated in a semi-controlled environment.

Read More

Soil fertility and confered vigour by rootstocks

The adaptation of rootstock to scion variety and soil determines largely the control of the vegetative growth for grapevine. Many experiments were performed in the vineyard to classify the rootstocks according to their soil adaptation and to their effect on vine vigour. So far there are no data describing the course of appearance of rootstock effects after plantation. Moreover the underlying mechanisms of conferred vigour remain largely unknown.

Read More