The Growth of Yeasts in Grape Juice Stored at Low Temperature

Pederson, Carl S.; Albury, Margaret N.; Christensen, Merete Sanvig

doi:10.1128/aem.9.2.162-167.1961

Cited by 14 publications

(1 citation statement)

References 4 publications

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“…The concentrations of 1-octanol were above their aroma detection thresholds in all samples, but more in Batches A and B, indicating a direct impact on the aroma characteristics of these wines. Some authors believe that 2-phenylethanol does not derive de novo from yeasts but originates from the aglycosidically-bound form in the fruit, which is liberated during fermentation [59][60][61] as a result of enzyme activity. In fact, higher concentration of 2-phenylethanol was observed in Batch D, while the concentration significantly decreased in wines where the MLF was absent (Batches A, B, C, and E), which proved an enzymatic activity was carried out by the malolactic bacteria.…”

Section: Wine Chemical Analysismentioning

confidence: 99%

Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine

et al. 2020

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Malolactic fermentation (MLF) is a biological process that, in addition to deacidifying, also improves biological stability and changes the chemical and sensorial characteristics of wines. However, multiple biotic and abiotic factors, present in must and wine, make the onset and completion of MLF by indigenous malolactic bacteria or added commercial starters difficult. This work illustrates the metabolic and fermentative dynamics in winemaking Fiano wine, using a commercial starter of Saccharomyces cerevisiae and the selected strain Lactobacillus plantarum M10. In particular, an inoculum of malolactic starter was assessed at the beginning of alcoholic fermentation (early co-inoculum), at half alcoholic fermentation (late co-inoculum), and post alcoholic fermentation (sequential inoculum). The malolactic starter, before its use, was pre-adapted in sub-optimal growth conditions (pH 5.0). In sequential inoculum of the Lb. plantarum M10, even in a wine with high acidity, has confirmed its good technological and enzymatic characteristics, completing the MLF and enriching the wine with desirable volatile compounds.

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Section: Wine Chemical Analysismentioning

confidence: 99%