Biological Deacidification Strategies for White Wines

Abstract

Traditionally, the use of malolactic fermentation gives rise to microbiologically stable wines. However, malolactic fermentation is not free from possible collateral effects that can take place under specific scenarios. The present work tests the influence of different biological deacidification strategies on the volatile and non-volatile components of white must from Germany. The study compared mixed cultures of Lachancea thermotolerans and Schizosaccharomyces pombe and a pure culture of Sc. pombe to the classical biological deacidification process performed by lactic acid bacteria. Strains of Oenococcus oeni and Lactiplantibacillus plantarum were co- or sequentially inoculated with S. cerevisiae to carry out malolactic fermentation. Different fermentation treatments took place at a laboratory scale of 0.6 L in vessels of 0.75 L. The instrumental techniques Fourier-transform mid-infrared spectroscopy (FT-MIR), high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC-MS) were used to evaluate different chemical parameters in the final wines. The results showed the ability of Sc. pombe to consume malic acid in combination with L. thermotolerans without using S. cerevisiae or lactic acid bacteria. Fermentations involving Sc. pombe consumed all the malic acid, although they reduced the concentrations of higher alcohols, fatty acids and acetic acid. Simultaneous alcoholic and malolactic fermentations reduced malic acid by about 80%, while classical malolactic fermentation reduced it by 100%. Fermentations involving L. thermotolerans produced the highest lactic acid, ester and glycerol concentrations.

The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology

“…Simultaneous fermentation involving O. oeni showed slightly higher final concentrations in ethyl lactate than those in sequential fermentations. Previous studies reported significantly higher concentrations of ethyl lactate for coinoculations between Saccharomyces and O. oeni compared to those in sequential malolactic fermentations [47,57,58,[69][70][71]. Combined fermentations involving O. oeni showed the highest final concentrations in ethyl acetate.…”

SCAN Algorithm to Optimize Dynamic Instructional Information Network for Predicting Student Behavior

“…Different fermentation treatments were carried out in 0.75 L vessels. The results showed that the concentration of higher alcohols, fatty acids and acetic acid was reduced and that the simultaneous fermentation of alcohol and malolactic acid reduced malic acid by approximately 80% [12]. Huang Z et al based on Convolutional Neural Networks (CNN) for a permeability inversion scheme.…”

Peculiarities of the Organic Wine in Galicia (NW Spain): Sensory Evaluation and Future Considerations

“…Most of the above have been proposed as key parameters in biological deacidification strategies for volatile and non-volatile components of white wines [28]. However, it should be noted that a major variety in Rias Baixas, such as Albariño, has acidity as an appreciated varietal characteristic [29]. The red wines from Valdeorras were characterized by higher concentrations of volatile acidity and lactic acid, while those from Monterrei presented higher concentrations of reducing sugars.…”

“…In the 2014 tastings, the best-rated white wine was the organic RI4 (39% as the percentage of tasters' preference score in each category: type of white or red wine for that DO), which stood out for its floral and tropical fruit notes, and RI9 (25%), also an organic (biodynamic) wine, which was highlighted for having more structure and lingering in the mouth and greater aromatic intensity with hints of honey and dried fruit. The families of these types of aromas are especially valued in quality white wines of the Iberian Peninsula [29,[33][34][35], even in wine styles made with ancient winemaking techniques [36]. In the 2016 tastings, the conventional wines stood out, RI2 for its color intensity and R11 for its fruity aroma (as well as RI4 organic wine).…”