Chemical Characterization of Wines Fermented with Various Malo-lactic Bacteria1

Abstract

PILONE, GORDON J. (University of California, Davis), RALPH E. KUNKEE, AND A. DINSMOOR WEBB. Chemical characterization of wines fermented with various malo-lactic bacteria. Appl. Microbiol. 14:608-615. 1966.-Six malo-lactic strains of lactic acid bacteria were isolated from California wines and identified as Lactobacillus delbrueckii, L. buchneri, L. brevis, Leuconostoc citrovorum, and two strains of Pediococcus cerevisiae. Malo-lactic fermentation was induced in separate lots of wine by inoculation of each lot with one of the strains of bacteria. Malo-lactic fermentation had occurred in each inoculated wine within 2 months. The resultant wines were subjected to chemical analysis, including gas chromatographic examination of concentrated extracts of the wines. Only a few differences in composition were found when the malo-lactic wines were compared one with another. The differences that were found were in volatile acidity and in concentrations of acetoin (plus diacetyl) and probably diethyl succinate.

Isolation and characterization of Leuconostoc oenos bacteriophages from wine and sugarcane

“…Individual samples of wine, grape musts, fresh grapes, ground grape skins, vine leaves, sugarcane and sewage water were enriched in 100 ml modified Rogosa (MR) broth [12] and incubated at 26 °C for 24-48 h. Cultures were then centrifuged (15 300 x g, 10 min) and the supernatants passed through a sterile Millipore filter (0.22 /~m pore size). The filtrate was assayed for the presence of phages by spotting the suspension on double-layer agar plates (MR + 0.15% CaC12 • 2H20 + 0.65% agar, pH 4.5) previously seeded with one of 39 Leuconostoc strains ( Table 1).…”

Lactobacillus kunkeei sp. nov. : a spoilage organism associated with grape juice fermentations

“…jensenii and Lact. plantarum (Douglas and Cruess 1936 ;Vaughn 1955 ;Fornachon 1957 ;Du Plessis and van Zyl 1963 ;Pilone et al 1966 ;Chalfan et al 1977 ;Sozzi 1977, 1979 ;Costello et al 1983 ;Lafon-Lafourcade et al 1983 ;Davis et al 1986a, b ;Dicks and van Vuuren 1988 ;Sieiro et al 1990).…”

Some roles of malic acid in the malolactic fermentation in wine making

“…Alternatively, it has been suggested that excess formation of acetic acid, when it occurs, may not come from the bacteria, but rather from the yeast under the stressed conditions resulting from competition between the yeast and the bacteria for nutrients [28]. We have not been able to mimic conditions to bring about formation of acetic acid, other than the small amount normally associated with the malolactic fermentation [29], aor have we been able to substantiate any reports of an increased acetic acid formation from this practice in the California industry. An Australian report [30] supports the use of simultaneous fermentations where sensory evaluation revealed such wines to be free from undesirable odors.…”

“…Just as important is the criterion that no offflavors or off-odors are produced by the bacteria during the commercial production of wine. We have previously shown that sensory quality of the resulting wine by 'good' strains of bacteria is affected, but only to a very limited or subtle extent, by that strain [17]. More recent work, with Chardonnay and with red French-American hybrid grapes from the Eastern United States [18,19], has also shown a slight dependence of wine flavor upon the strain of malolactic organism used [20].…”

“…It is interesting to note, however, that L. oenos ML34, the first strain of malolactic bacteria to be used extensively in commercial wine production, some twenty to twenty-five years ago in California, is still not available as a single strain in a concentrated stabilized form because of difficulties in its production. ML34 is of more than historical importance; its effect on the resulting flavor of the wine seems to be as neutral as any strain available [17].…”