Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines

Influence of malolactic bacteria inoculation scenarios on the efficiency of the vinification process and the quality of grape wine from the Central European region

“…Tristezza et al [39] have also reported that they did not obtain complete conversion of malic acid. A few authors have described an almost complete reduction in malic acid concentration, but it should be noted that, in these studies, the initial concentration of malic acid was much lower (ranging from 1.15 to 2.55 g/L) [1,8,14,30,43] than in the musts studied here (Table 2). Lactic acid is known for its antimicrobial activity, so it can be expected that, in higher concentrations, it might show an inhibitory effect also against MLB.…”

“…However, it must be emphasized that both the total acidity (9.38-12.14 g/L) and the malic acid concentration (6.54-9.5 g/L) were higher than other grapes presented in the literature (Table 2) [1,8,14,18,19,30,34,39,43]. …”

“…Table 5 The pH, total, and volatile acidity of the final wines after 180 days of vinification Values are the mean of triplicates ± SD * As tartaric acid (g/L) ** As acetic acid (g/L) (a,b,c,d) Denotes statistically significant differences (P < 0.05) between the different MLB inoculation scenarios To date, the literature reports on citric acid metabolism in the process of vinification are inconsistent and more information is needed. Canas et al [8] have demonstrated that a significantly higher reduction in citric acid concentration results upon sequential inoculation of malolactic bacteria than with the co-inoculation method; however, there was no considerable effect on volatile acidity. Zaparolli et al [43] did not report any effect of the timing of inoculation with O. oeni on the concentration of citric acid.…”

Effect of Oenococcus Oeni on Parameters of Oenological Polish Wines

“…Pomimo znaczącego obniżenia kwasowości ogólnej wina Marechal Foch po MLF, wciąż pozostała ona na wysokim poziomie, co jest charakterystyczne dla win chłodnego klimatu. Dla porównania, w hiszpańskich winach Tempranillo i Merlot stwierdzono obniżenie kwasowości po MLF, odpowiednio: z 3,99 do 3,03 ÷ 3,53 g/l oraz z 5,13 do 3,65 ÷ 4,23 g/l kwasu winowego w zależności od użytego szczepu O. oeni [5]. Z kolei w białych winach zimnego klimatu po MLF odnotowano istotne zmniejszenie kwasowości [16].…”

“…Kwasowość lotna badanych win gronowych po MLF była niska. W winach Tempranillo i Merlot stwierdzono wzrost kwasowości po MLF, odpowiednio: do 0,3 ÷ 0,51 g/l oraz do 0,27 ÷ 0,38 g/l kwasu octowego [5]. Różnice kwasowości lotnej mogą być wynikiem odmiennego prowadzenia fermentacji oraz składu mikroflory owoców.…”