Malolactic fermentation in Chardonnay: growth and sensory effects of commercial strains of <i>Leuconostoc oenos</i>

Rodrı́guez, S.; Amberg, E.; Thornton, R. J.; McLellan, Mark

doi:10.1111/j.1365-2672.1990.tb02558.x

Cited by 52 publications

(31 citation statements)

References 2 publications

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“…Volatile short-chain fatty acids are produced by yeast and bacteria as a result of fatty acid metabolism and, despite their low concentrations in wine, these compounds can negatively aVect the aroma quality of wine because of their low perception threshold values and odours reminiscent of cheese and rancid cheese [52]. However, in this study, the extent to which these compounds were aVected diVered signiWcantly from each other and was strain-dependant for some compounds.…”

Section: Volatile Fatty Acidsmentioning

confidence: 75%

Comparative metabolic profiling to investigate the contribution ofO. oeniMLF starter cultures to red wine composition

Malherbe

Tredoux

Nieuwoudt

et al. 2012

Journal of Industrial Microbiology and Biotechnology

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In this research work we investigated changes in volatile aroma composition associated with four commercial Oenococcus oeni malolactic fermentation (MLF) starter cultures in South African Shiraz and Pinotage red wines. A control wine in which MLF was suppressed was included. The MLF progress was monitored by use of infrared spectroscopy. Gas chromatographic analysis and capillary electrophoresis were used to evaluate the volatile aroma composition and organic acid profiles, respectively. Significant strain-specific variations were observed in the degradation of citric acid and production of lactic acid during MLF. Subsequently, compounds directly and indirectly resulting from citric acid metabolism, namely diacetyl, acetic acid, acetoin, and ethyl lactate, were also affected depending on the bacterial strain used for MLF. Bacterial metabolic activity increased concentrations of the higher alcohols, fatty acids, and total esters, with a larger increase in ethyl esters than in acetate esters. Ethyl lactate, diethyl succinate, ethyl octanoate, ethyl 2-methylpropanoate, and ethyl propionate concentrations were increased by MLF. In contrast, levels of hexyl acetate, isoamyl acetate, 2-phenylethyl acetate, and ethyl acetate were reduced or remained unchanged, depending on the strain and cultivar evaluated. Formation of ethyl butyrate, ethyl propionate, ethyl 2-methylbutryate, and ethyl isovalerate was related to specific bacterial strains used, indicating possible differences in esterase activity. A strain-specific tendency to reduce total aldehyde concentrations was found at the completion of MLF, although further investigation is needed in this regard. This study provided insight into metabolism in O. oeni starter cultures during MLF in red wine.

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Section: Volatile Fatty Acidsmentioning

confidence: 75%

Comparative metabolic profiling to investigate the contribution ofO. oeniMLF starter cultures to red wine composition

Malherbe

Tredoux

Nieuwoudt

et al. 2012

Journal of Industrial Microbiology and Biotechnology

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“…This has resulted in the development and use of commercial starter cultures in freeze-dried (Gallander 1979;Rodriguez et al 1990) or frozen form (LafonLafourcade et al 1983b;King 1984). A number of studies have examined the effect of the major factors affecting the MLF performance of various strains, e.g., pH, temperature, ethanol and SO2 concentrations (Davis et al 1988;Fleet et al 1984;Wibowo et al 1988).…”

Section: Introductionmentioning

confidence: 99%

Influence of pH and malate-glucose ratio on the growth kinetics of Leuconostoc oenos

Salou

LeRoy²,

Goma

et al. 1991

Appl Microbiol Biotechnol

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Growth, substrate utilization and product formation were studied in batch cultures of a Leuconostoc oenos strain. The effect of various culture conditions, i.e. pH-control at different values and various initial concentrations of malate and glucose, on growth and metabolism were investigated. Addition of malate resulted in a marked stimulation of growth, with only a slight increase in final biomass but a high conversion yield of glucose. Under pH control this stimulation was much greater than could be accounted for from changes in pH profile resulting from malate utilization. The specific rate of malate utilization was maximal at pH 4.0 whereas the specific rate of glucose consumption was highest at pH 5.5. During co-metabolism of malic acid and glucose, substrate utilization and product formation agreed with the stoichiometric relationships of the malo-lactic reaction and the heterolactic fermentation of glucose.

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“…Red wine production in both cold-and warm-climate regions usually involves bacterial malolactic fermentation, naturally or induced, after yeast alcoholic fermentation. Natural malolactic fermentation occurs less frequently in white wines due to an average lower pH of most white cultivars and higher concentrations of SO 2 employed (Rodriquez et al, 1990), but it can be induced with LAB starter cultures in some styles of wine, e.g. Chardonnay.…”

Section: Advantages and Disadvantages Of Bacterial Malolactic Fermentmentioning

confidence: 99%

“…Certain LAB can produce metabolites that improve mouth feel either directly or by binding with bitter and astringent wine compounds. Specific metabolites synthesised during the metabolism of LAB, especially strains of O. oeni, have been identified as flavour compounds in wine and it is argued that these compounds play a role in improving the sensory complexity of wine (McDaniel et al, 1987;Rodriquez et al, 1990). These metabolites are synthesised in varying concentrations during MLF and include compounds such as acetaldehyde, 2,3-butanediol, acetic acid, acetoin, 2-butanol, and various other volatile esters (such as ethyl lactate, isoamyl acetate, ethyl caproate, diethyl succinate and ethyl acetate) (Meunier and Bott, 1979;Zeeman et al, 1982).…”

Section: Wine Sensory Modificationsmentioning

confidence: 99%

Malic Acid in Wine: Origin, Function and Metabolism during Vinification

Volschenk

Vuuren

Viljoen-Bloom

2017

SAJEV

124

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The production of quality wines requires a judicious balance between the sugar, acid and flavour components of wine. L-Malic and tartaric acids are the most prominent organic acids in wine and play a crucial role in the winemaking process, including the organoleptic quality and the physical, biochemical and microbial stability of wine. Deacidification of grape must and wine is often required for the production of well-balanced wines. Malolactic fermentation induced by the addition of malolactic starter cultures, regarded as the preferred method for naturally reducing wine acidity, efficiently decreases the acidic taste of wine, improves the microbial stability and modifies to some extent the organoleptic character of wine. However, the recurrent phenomenon of delayed or sluggish malolactic fermentation often causes interruption of cellar operations, while the malolactic fermentation is not always compatible with certain styles of wine. Commercial wine yeast strains of Saccharomyces are generally unable to degrade L-malic acid effectively in grape must during alcoholic fermentation, with relatively minor modifications in total acidity during vinification. Functional expression of the malolactic pathway genes, i.e. the malate transporter (mae1) of Schizosaccharomyces pombe and the malolactic enzyme (mleA) from Oenococcus oeni in wine yeasts, has paved the way for the construction of malate-degrading strains of Saccharomyces for commercial winemaking.

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Malolactic fermentation in Chardonnay: growth and sensory effects of commercial strains of Leuconostoc oenos

Cited by 52 publications

References 2 publications

Comparative metabolic profiling to investigate the contribution ofO. oeniMLF starter cultures to red wine composition

Comparative metabolic profiling to investigate the contribution ofO. oeniMLF starter cultures to red wine composition

Influence of pH and malate-glucose ratio on the growth kinetics of Leuconostoc oenos

Malic Acid in Wine: Origin, Function and Metabolism during Vinification

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