Malo-Lactic Fermentation and Winemaking

Kunkee, Ralph E.

doi:10.1021/ba-1974-0137.ch007

Cited by 69 publications

(49 citation statements)

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“…The ADI system supports the proposal by Dicks et al (1995) that this species was also found to protect cells of oral streptococci against the be reclassified as Oenococcus oeni. Also, it should be described damaging effects of acid environments (Marquis et al 1987 ;as arginine-variable. Casiano-Colon and Marquis 1988 ;Curran et al 1995).…”

Section: Metabolismmentioning

confidence: 99%

A REVIEW : Arginine metabolism in wine lactic acid bacteria and its practical significance

1998

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S .-Q. L IU AN D G. J. P IL ON E . 1998. This article begins with an introduction to malolactic fermentation in wine, followed by a review of the occurrence of arginine degradation in wine lactic acid bacteria and the pathway of arginine catabolism, the distribution of enzymes responsible, and the formation of products. The bioenergetics of wine lactic acid bacteria and arginine degradation are then reviewed. This is followed by a review of the possible mechanisms of arginine transport, and regulation of arginine metabolism and synthesis of the enzymes for arginine catabolism. Finally, the practical significance of arginine metabolism in wine lactic acid bacteria is reviewed with respect to taxonomic utility, biological significance and oenological implications.

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Section: Metabolismmentioning

confidence: 99%

A REVIEW : Arginine metabolism in wine lactic acid bacteria and its practical significance

1998

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“…Under these conditions, MLF can provide the cells with additional metabolic energy (ATP), which probably enhances cell growth during the early stages. 9, 45 Cox and Henick-Kling 46 showed that ATP was produced during MLF and that its production was linked to the proton motive force across the cell membrane and functional ATPase. At low pH (<4.5) and with limited amounts of sugar the additional ATP allows increased growth.…”

Section: Introductionmentioning

confidence: 99%

Strategies for enhanced malolactic fermentation in wine and cider maturation

Zhang

Lovitt

2006

J of Chemical Tech & Biotech

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Malolactic fermentation (the conversion of malate to lactate) has been recognised as a desired process in wine and cider making and is being progressively developed. It not only concerns the conversion of malate but also involves flavour-related biotransformations catalysed by malolactic fermentation bacteria. This review considers strategies to improve the reliability and performance of malolactic fermentation and documents the development of cell propagation systems and maturation processes, especially in relation to the physiology and biochemistry of malolactic fermentation bacteria. This includes the use of starter cultures and high cell concentrations for propagation and biotransformation, the types of bioreactors and their operational modes, especially those associated with the process of malolactic fermentation. Oenococcus oeni, the predominant organism associated with malolactic fermentation, is an acidophilic bacterium and is able to grow in wine at pH 3.5 or lower in the presence of ethanol and sulphite. As malolactic fermentation takes place in a highly alcoholic (up to 13% v/v) and highly acidic (pH 3.5 or lower) environment, slow growth and poor yields are frequently encountered when starter cultures are used. As a result, it requires several weeks or even months in such conditions to achieve full maturation. The malolactic fermentation process is also affected by temperature, malate concentration, nutrient composition and cell concentration. With an improved understanding of malolactic fermentation and the use of high cell concentrations, appropriate bioreactor designs and various operational modes, process innovation involving the separation of cell propagation from the maturation process now looks feasible. The review assesses the performance of malolactic fermentation systems and the relative benefits of high-cell-concentration biotransformation systems (free cells, immobilised cells or membrane bioreactor) to achieve malolactic fermentation with high productivity. INTRODUCTIONMalolactic fermentation (MLF) refers to the conversion of L-malate into L-lactate and CO 2 normally catalysed by lactic acid bacteria (LAB). The conversion of L-malate into L-lactate and CO 2 is a decarboxylation and leads to a natural decrease in acidity together with an enhancement in the bacterial stability and flavour of wine.1 -5 MLF has been progressively recognised and developed in wine making. A number of reviews of MLF and its associated LAB in wine have been published in the past two decades.

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“…Press-wines were discarded and run-off wines were placed into 25 L glass-carboys at a temperature of 21°C ± 2°C, where malolactic fermentation (MLF) occurred spontaneously. MLF was followed weekly by paper chromatography 24 until depletion of the malic acid, which was confirmed by enzymatic determination (Vintessential Lab, Dromana, VIC, Australia). MLF was considered completed once the malic acid content of the wines fell below 0.1 g/L.…”

Section: Winemaking Proceduresmentioning

confidence: 99%

Effects of ‘hoja de malvón’ disease on the composition, sensory properties and preference of Malbec wines from Mendoza, Argentina

Casassa¹

2010

IJWR

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Malo-Lactic Fermentation and Winemaking

Cited by 69 publications

References 0 publications

A REVIEW : Arginine metabolism in wine lactic acid bacteria and its practical significance

A REVIEW : Arginine metabolism in wine lactic acid bacteria and its practical significance

Strategies for enhanced malolactic fermentation in wine and cider maturation

Effects of ‘hoja de malvón’ disease on the composition, sensory properties and preference of Malbec wines from Mendoza, Argentina

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Malo-Lactic Fermentation and Winemaking

Cited by 69 publications

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A REVIEW : Arginine metabolism in wine lactic acid bacteria and its practical significance

A REVIEW : Arginine metabolism in wine lactic acid bacteria and its practical significance

Strategies for enhanced malolactic fermentation in wine and cider maturation

Effects of &lsquo;hoja de malv&oacute;n&rsquo; disease on the composition, sensory properties and preference of Malbec wines from Mendoza, Argentina

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Effects of ‘hoja de malvón’ disease on the composition, sensory properties and preference of Malbec wines from Mendoza, Argentina