Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation
Núria Ferrando, Isabel Araque, Alba Ortís, Gabriel Thornes, Joaquín Bautista-Gallego, Albert Bordons, Cristina Reguant
Food Research International 2020, 138 B, 109779 https://doi.org/10.1016/j.foodres.2020.109779
Interest in using non Saccharomyces yeasts in winemaking has increased recently due to their ability to improve organoleptic characteristics. Since there is little information on their effects on malolactic fermentation (MLF) and Oenococcus oeni, we studied it with different strains of Torulaspora delbrueckii, Metschnikowia pulcherrima, Hanseniaspora uvarum, H. vineae and Starmerella bacillaris (syn. Candida zemplinina). We used them in sequential alcoholic fermentation with S. cerevisiae, followed by inoculation with four O. oeni strains.
The main results were that some of O. oeni strains could not perform MLF in H. uvarum wine and in some cases, MLF was inhibited in S. bacillaris wines. Also, all the H. uvarum and H. vineae strains increased notably acetic acid and some of them increased SO2. On the contrary, the best conditions for MLF were provided by some T. delbruecckii and M. pulcherrima strains, with increased concentrations of mannoproteins, no production of SO2, and low consumption of L-malic acid. In conclusion, these species T. d. and M. p. showed the best compatibility with MLF development.
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