Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation
Aitor Balmaseda, Nicolas Rozès, Miguel Ángel Leal, Albert Bordons, Cristina Reguant
International Journal of Food Microbiology 2021, 337, 108954. https://doi.org/10.1016/j.ijfoodmicro.2020.108954
Nowadays, non-Saccharomyces yeasts have increasing interest in winemaking. This is particularly true of Torulaspora delbrueckii and Metschnikowia pulcherrima, which are inoculated before S. cerevisiae, in so called sequential inoculation. As result of the different yeast combination, wine chemical characteristics are modulated.
In this sense, not only aromatic and colour parameters are influenced, but also those compounds related to the performance of the subsequent malolactic fermentation. Oenococcus oeni is the main species which carries out this fermentative process, will be positively, neutrally or negatively affected by the result of the fermenting yeast's metabolisms. Indeed, novel researches in this field postulate some non-Saccharomyces as good culture starter combination together with O. oeni for developing malolactic fermentation.
This paper aims to study the effects of those two non-Saccharomyces yeasts on malolactic fermentation carried out by two strains of O. oeni and also a spontaneous fermentation, under cellar conditions. Studying both, white and red winemaking processes. In general, non-Saccharomyces created more MLF friendly conditions, largely because of lower concentrations of SO2 and medium chain fatty acids. The most favourable results were observed in wines inoculated with T. delbrueckii, that seemed to promote the development of O. oeni and improve MLF performance.
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