Influence of different pH values and inoculation time on the growth and malolactic activity of a strain of Oenococcus oeni

Rosi, Iolanda; Fia, Giovanna; Canuti, Valentina

doi:10.1111/j.1755-0238.2003.tb00270.x

Cited by 59 publications

(49 citation statements)

References 13 publications

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“…1d), and then the pH in the two control groups increased gradually to 4.08 (T. delbrueckii Biodiva control) and 4.03 (S. cerevisiae EC-1118 control) by day 14. The decline in pH could be ascribed to the production of organic acids (α-ketoglutaric, pyruvic, succinic and lactic acids) during yeast growth (Rosi & Canuti, 2003). In SIM, the pH rapidly increased to around 4.20 by day 4 and then decreased slightly to 4.17 (Fig.…”

Section: Resultsmentioning

confidence: 99%

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Chua

Voon

et al. 2017

SAJEV

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This work evaluated the effects of inoculation time of Oenococcus oeni on the kinetics of fermentation and chemical constituents of durian wine produced using a non-Saccharomyces yeast, Torulaspora delbrueckii. The growth of T. delbrueckii in mixed-culture fermentations was significantly adversely affected by the presence of O. oeni, and the growth of malolactic bacteria was also affected by the metabolism of yeast during fermentation. The level of ethanol produced in simultaneous alcoholic and malolactic fermentation (SIM, 6.93%, v/v) was comparable to that in the Saccharomyces cerevisiae EC-1118 control (6.75%, v/v); both levels were relatively higher than that in the T. delbrueckii Biodiva control (6.39%, v/v) and the other two sequential fermentations (oenococci inoculated after four and seven days of alcoholic fermentation, SEQ 4 th , 6.34% and SEQ 7 th , 6.33% v/v respectively). The final concentrations of organic acids and esters in the mixed-culture wines were correlated with the inoculation time of O. oeni. SIM produced relatively higher levels of ethyl esters (ethyl esters of hexanoate, octanoate, decanoate and lactate) and acetate esters (ethyl acetate and isoamyl acetate) than those in SEQ 4 th , SEQ 7 th and the Biodiva control. This suggests that SIM would contribute fruity aroma properties to and modulate the mouthfeel of durian wine. The production of 3-(ethylthio)-1-propanol could compensate for the weak onion-like odour caused by the decrease in initial volatile sulphur compounds. Overall, this research suggests that SIM treatment is an effective way to produce durian wine with higher ester production.

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Section: Resultsmentioning

confidence: 99%

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Chua

Voon

et al. 2017

SAJEV

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“…Wine has numerous chemical factors able to limit bacterial activity, including ethanol, sulphur dioxide, low pH, and the absence of fermentable sugars. [5][6][7][8][9] In addition, some authors highlighted other causes of troubles during MLF, including nutritional imbalance or toxic compounds made by yeast responsible of alcoholic fermentation. 10 The sum of these factors in wine frequently causes stuck MLF, or delays its occurrence, requiring several weeks to complete.…”

Section: Introductionmentioning

confidence: 99%

Together is better. Experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines

Guzzon¹,

Malacarne²,

Moser³

et al. 2015

Wine Stud

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In the field of winemaking, malolactic fermentation is a key aspect in obtaining high quality wines. Unfortunately, in some oenological contexts effective evolution does not take place because of the occurrence of certain limiting factors for malolactic bacteria in wine. Simultaneous alcoholic and malolactic fermentation in grape must is a promising alternative that promotes the survival of bacteria, due to the absence of certain limiting factors such as ethanol or other toxic substances produced by yeasts in the native grape must. The risk of wine depreciation due to the spoilage activity of malolactic bacteria can be reduced by using selected strains of Oenococcus oeni, with proven behaviour in terms of malolactic fermentation occurring in the presence of sugars. In this work we compared the activity of a strain of Oenococcus oeni in malolactic fermentation of a Chardonnay grape must, using different winemaking protocols characterised by sequential or simultaneous inoculums of microbial starters. The results are discussed both in terms of fermentative behaviour and the quality of the wines obtained, with careful analysis of the main chemical parameters of the wines and of 47 different volatile compounds, giving an exhaustive overview of the opportunities and the risks related to different wine fermentation strategies.

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“…Specifically, growth of certain wine LAB in grape musts can cause "stuck AF," i.e., interruption of AF before sugar depletion (14,42), or wines with increased concentrations of acetic acid that render them unacceptable for consumption (11). Over the last years, several authors have researched yeast-bacterium interactions (3,25,30,32), which have been recently reviewed by Alexandre et al (1), and suitable yeast-bacterium combinations have been used to study simultaneous AF and MLF (20,21,43,47). Most of these studies have concentrated on the microbial interactions, measured as cell numbers and viability, and a few wine parameters, such as sugar and malic acid levels.…”

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confidence: 99%

Effect of Simultaneous Inoculation with Yeast and Bacteria on Fermentation Kinetics and Key Wine Parameters of Cool-Climate Chardonnay

Jussier

Morneau

Orduña

2006

Appl Environ Microbiol

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Inoculating grape musts with wine yeast and lactic acid bacteria (LAB) concurrently in order to induce simultaneous alcoholic fermentation (AF) and malolactic fermentation (MLF) can be an efficient alternative to overcome potential inhibition of LAB in wines because of high ethanol concentrations and reduced nutrient content. In this study, the simultaneous inoculation of yeast and LAB into must was compared with a traditional vinification protocol, where MLF was induced after completion of AF. For this, two suitable commercial yeast-bacterium combinations were tested in cool-climate Chardonnay must. The time courses of glucose and fructose, acetaldehyde, several organic acids, and nitrogenous compounds were measured along with the final values of other key wine parameters. Sensory evaluation was done after 12 months of storage. The current study could not confirm a negative impact of simultaneous AF/MLF on fermentation success and kinetics or on final wine parameters. While acetic acid concentrations were slightly increased in wines after simultaneous AF/MLF, the differences were of neither practical nor legal significance. No statistically significant differences were found with regard to the final values of pH or total acidity and the concentrations of ethanol, acetaldehyde, glycerol, citric and lactic acids, and the nitrogen compounds arginine, ammonia, urea, citrulline, and ornithine. Sensory evaluation by a semiexpert panel confirmed the similarity of the wines. However, simultaneous inoculation led to considerable reductions in overall fermentation durations. Furthermore, differences of physiological and microbiological relevance were found. Specifically, we report the vinification of "super-dry" wines devoid of glucose and fructose after simultaneous inoculation of yeast and bacteria.

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Influence of different pH values and inoculation time on the growth and malolactic activity of a strain of Oenococcus oeni

Cited by 59 publications

References 13 publications

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Together is better. Experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines

Effect of Simultaneous Inoculation with Yeast and Bacteria on Fermentation Kinetics and Key Wine Parameters of Cool-Climate Chardonnay

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