Bacterial Spoilage of Wines with special Reference to California Conditions

Vaughn, Reese H.

doi:10.1016/s0065-2628(08)60121-4

Cited by 50 publications

(26 citation statements)

References 57 publications

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“…This is in accordance with previous findings by others (Vaughn, 1955;Fornachon, 1963;Kunkee, 1967a). The higher temperature of 20 °C was also significantly more favourable to the induction of MLF than the lower temperature of 15 °C, and is in agreement with the findings of other workers (Webb & Ingraham, 1960;Rankine, 1972;Lafon-Lafourcade, 1975).…”

Section: Discussionsupporting

confidence: 94%

“…Low pH has a synergistic effect on the inhibitory activity of S02 (Kunkee, 1967 a;Castino et al, 1975). Sugars, aldehydes and anthocyanin pigments readily bind S0 2 (Vaughn, 1955;Kunkee, 1967b;Rankine, 1977) so that the concentration of free S02 in dry red wines is usually less than 4 mg/C (Rankine, 1977).…”

mentioning

confidence: 99%

“…The bound form of S02 is less active than the free form against malo-lactic bacteria (Vaughn, 1955;Kunkee, 1967b;Rankine, 1977), but it may also inhibit MLF (Kunkee, 1967b;Lafon-Lafourcade, 1975). The inhibitory effect of bound S02 may be due to bacterial attack on the aldehydes, which would set S02 free (Fornachon, 1963).…”

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confidence: 99%

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Effect of pH, Temperature and S02 Concentration on the Malo-Lactic Fermentation Abilities of Selected Bacteria and on Wine Colour

Westhuizen¹,

Loos

2017

SAJEV

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The authors wish to express their sincere thanks to Mrs. J. de V. Bezuidenhout of the Winter Rainfall Region, Stellenbosch for assistance with the statistical analyses.Thirty malo-Iactic bacterial cultures, isolated from red wines from 10 Western Cape wineries, were tested for their malo-Iactic fermentation abilities in Cinsaut wine. Each isolate was tested at S02 concentrations of 34 and 61 mg/C pH levels of 3,5 and 3,8, and temperatures of 15 and 20 °C. The wines were inoculated after alcoholic fermentation, and malo-Iactic fermentation was followed by paper chromatography tests for the following 5 months. At this point the colour of each oottle of wine which had undergone malo-Iactic fermentation, was determined and the colour loss calculated.The lower S02 concentration and higher temperature were significantly more favourable to malo-lactic fermentation. Two of the Leuconostoc oenos isolates completed malo-Iactic fermentation highly significantly more rapidly than nearly all other L. oenos, Lactobacillus and Pediodoccus isolates under the conditions tested. No great differences, few of which were significant, were found amongst the other isolates. The higher S02 concentration was the most important single factor causing colour loss in the experimental wines. The 30 bacterial cultures tested did not produce significantly different losses in colour.

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Section: Discussionsupporting

confidence: 94%

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confidence: 99%

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Effect of pH, Temperature and S02 Concentration on the Malo-Lactic Fermentation Abilities of Selected Bacteria and on Wine Colour

Westhuizen¹,

Loos

2017

SAJEV

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“…These problem fermentations can be due to improper fermentation conditions or to insufficient nutrients being present in the grape must to support adequate yeast growth (Ough, 1966 ; Houtman et al, 1980a, b ;Ingledew & Kunkee, 1985 ;Kunkee, 1991). Recently, Huang et al (1996) (Douglas & Cruess, 1936 ;Vaughn, 1955 ;Fornachon, 1957 ;Du Plessis & Van Zyl, 1963 ;Pilone et al, 1966 ; Chalfan et al, 1977 ;Maret & Sozzi, 1977, 1979Costello et al, 1983 Wibowo et al, 1985 ; Davis et al, 1986a, b ;Dicks & Van Vuuren, 1988 ;Sieiro et al, 1990). At the present time, L. kunkeei is the only species of Lactobacillus known that has been demonstrated to slow alcoholic fermentation of grape musts (Huang et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

“…One of these strains was subsequently shown to represent a novel species of Lactobacillus, Lactobacillus kunkeei (Edwards et al, 1998). Species of Lactobacillus that have been isolated previously from grapes and wines include Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus casei, Lactobacillus fermentum (Lactobacillus cellobiosus), Lactobacillus curvatus, Lactobacillus delbrueckii, Lactobacillus fructivorans (Lactobacillus trichodes), Lactobacillus hilgardii, Lactobacillus jensenii and Lactobacillus plantarum (Douglas & Cruess, 1936 ;Vaughn, 1955 ;Fornachon, 1957 ;Du Plessis & Van Zyl, 1963 ;Pilone et al, 1966 ;Chalfan et al, 1977 ;Maret & Sozzi, 1977, 1979Costello et al, 1983 Wibowo et al, 1985 ;Davis et al, 1986a, b ;Dicks & Van Vuuren, 1988 ;Sieiro et al, 1990). At the present time, L. kunkeei is the only species of Lactobacillus known that has been demonstrated to slow alcoholic fermentation of grape musts (Huang et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus nagelii sp. nov., an organism isolated from a partially fermented wine.

Edwards¹,

Collins²,

Lawson³

et al. 2000

International Journal of Systematic and Evolutionary Microbiology

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Keywords : Lactobacillus nagelii, wine, spoilage INTRODUCTIONSluggish or stuck alcoholic fermentations are problems sometimes encountered by wine makers. These problem fermentations can be due to improper fermentation conditions or to insufficient nutrients being present in the grape must to support adequate yeast growth (Ough, 1966 ; Houtman et al., 1980a, b ;Ingledew & Kunkee, 1985 ;Kunkee, 1991). Recently, Huang et al. (1996) (Douglas & Cruess, 1936 ;Vaughn, 1955 ;Fornachon, 1957 ;Du Plessis & Van Zyl, 1963 ;Pilone et al., 1966 ; Chalfan et al., 1977 ;Maret & Sozzi, 1977, 1979Costello et al., 1983 Wibowo et al., 1985 ; Davis et al., 1986a, b ;Dicks & Van Vuuren, 1988 ;Sieiro et al., 1990). At the present time, L. kunkeei is the only species of Lactobacillus known that has been demonstrated to slow alcoholic fermentation of grape musts (Huang et al., 1996). However, most lactobacilli found in wines are considered to be spoilage organisms, due to production of acetic acid and\or other off-flavours (Davis et al., 1985). This study presents the biochemical characteristics and the results of phylogenetic analysis of a strain of Lactobacillus isolated from a partially fermented wine. On the basis of phenotypic and genotypic analysis of this micro-organism, a new species of Lactobacillus, Lactobacillus nagelii sp. nov., is proposed. METHODSBacterial strains and cultivation. Strain LuE "! T was isolated from a commercial red wine obtained from L. Van Der Water (The Wine Lab, Napa, CA, USA). Control bacteria used during the biochemical characterization of LuE "! T were L. kunkeei ATCC 700308 and L. plantarum WS-16 (Edwards et al., 1993, 1998. All organisms were grown using modified Rogosa (MR) agar or broth supplemented with apple juice and adjusted to pH 4n5 (Beelman, 1982). Cultures were maintained on MR agar and in lyophilized form. C. G. Edwards and others washed twice in 5 ml phosphate buffer (pH 7, 0n023 M NaH # PO % \0n030 M Na # HPO % ), resuspended in 0n3 ml sterile phosphate buffer and inoculated into heterofermentationarginine broth described by Pilone et al. (1991). Tubes were overlaid with molten, sterilized vaspar (one part petroleum jelly and six parts paraffin) prior to incubation for 21 d at 25 mC. Production of ammonia from arginine, determination of optical isomers of lactic acid formed from glucose, dextran from sucrose and utilization of citric and malic acids were performed using the methods of Edwards et al. (1991). Nitrate reduction was tested as described by Carr (1970). Mannitol formation from fructose was demonstrated using the method of Pilone et al. (1991). Catalase was detected by placing drops of 3 % (w\v) H # O # on cultures growing on MR agar, altered by the addition of 0n5% (w\v) glucose, 20 % (v\v) apple juice and 0n0005 % (w\v) haematin and raising the pH from 4n5 to 5n5. Carbohydrate utilization was determined using the API Rapid CH system (bioMe! rieux) using the recommended CHL medium. API galleries were incubated for up to 21 d at 24-25 mC.For pH and temperature characteriz...

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Oleuropein and related compounds

Soler‐Rivas¹,

Espı́n²,

Wichers³

2000

J. Sci. Food Agric.

367

234

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In this paper, oleuropein and some other related phenolic compounds are reviewed. Their occurrence, distribution, biosynthesis and transformation during maturation and during industrial processing (preparation of table olives and oil production) are described. Their role in human health is proposed based on current human, animal and in vitro studies as molecules with antioxidant and antimicrobial properties. © 2000 Society of Chemical Industry

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Bacterial Spoilage of Wines with special Reference to California Conditions

Cited by 50 publications

References 57 publications

Effect of pH, Temperature and S02 Concentration on the Malo-Lactic Fermentation Abilities of Selected Bacteria and on Wine Colour

Effect of pH, Temperature and S02 Concentration on the Malo-Lactic Fermentation Abilities of Selected Bacteria and on Wine Colour

Lactobacillus nagelii sp. nov., an organism isolated from a partially fermented wine.

Oleuropein and related compounds

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