Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic fermentation in Malbec musts from a warm climate wine growing region during two consecutive vintages...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Faculty of Food Technology and Biotechnology, University of Zagreb (Croacia)
2021
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/8579 https://www.ftb.com.hr/images/pdfarticles/2009/April-June/47-192.pdf |
| _version_ | 1855036061937303552 |
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| author | Massera, Ariel Fernando Soria, Adriana Catania, Carlos Krieger, Sibylle Combina, Mariana |
| author_browse | Catania, Carlos Combina, Mariana Krieger, Sibylle Massera, Ariel Fernando Soria, Adriana |
| author_facet | Massera, Ariel Fernando Soria, Adriana Catania, Carlos Krieger, Sibylle Combina, Mariana |
| author_sort | Massera, Ariel Fernando |
| collection | INTA Digital |
| description | Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic fermentation in Malbec musts from a warm climate wine growing region during two consecutive vintages, with a specific consideration for the sensory and sanitary wine parameters. In this study traditional vinification, where malolactic bacteria were inoculated after the completion of alcoholic fermentation, was compared with a simultaneous inoculation with yeast and bacteria. The experiment was made on pilot scale which closely reproduces winery conditions. The obtained results point out that simultaneous inoculation resulted in a reduction of total time of fermentation and a better control of the malolactic fermentation due to the early dominance of a selected bacterial strain. There were no negative effects on yeast population and alcoholic fermentation performance observed. Differences between the wine sensory attributes were no significant or they were in favour of simultaneous inoculations. No statistical differences in the biogenic amine levels between different timings of inoculation were found. |
| format | info:ar-repo/semantics/artículo |
| id | INTA8579 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Faculty of Food Technology and Biotechnology, University of Zagreb (Croacia) |
| publisherStr | Faculty of Food Technology and Biotechnology, University of Zagreb (Croacia) |
| record_format | dspace |
| spelling | INTA85792021-01-08T13:52:11Z Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines Massera, Ariel Fernando Soria, Adriana Catania, Carlos Krieger, Sibylle Combina, Mariana Vinos Levadura de Vino Fermentación Maloláctica Propiedades Organolépticas Inoculación Vino Tinto Wines Wine Yeast Malolactic Fermentation Organoleptic Properties Inoculation Red Wines Variedad Malbec Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic fermentation in Malbec musts from a warm climate wine growing region during two consecutive vintages, with a specific consideration for the sensory and sanitary wine parameters. In this study traditional vinification, where malolactic bacteria were inoculated after the completion of alcoholic fermentation, was compared with a simultaneous inoculation with yeast and bacteria. The experiment was made on pilot scale which closely reproduces winery conditions. The obtained results point out that simultaneous inoculation resulted in a reduction of total time of fermentation and a better control of the malolactic fermentation due to the early dominance of a selected bacterial strain. There were no negative effects on yeast population and alcoholic fermentation performance observed. Differences between the wine sensory attributes were no significant or they were in favour of simultaneous inoculations. No statistical differences in the biogenic amine levels between different timings of inoculation were found. EEA Mendoza Fil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Soria, Adriana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Catania, Carlos Domingo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Krieger, Sibylle. Lallemand S.A; Alemania Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2021-01-08T13:49:18Z 2021-01-08T13:49:18Z 2009 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/8579 https://www.ftb.com.hr/images/pdfarticles/2009/April-June/47-192.pdf 1330-9862 1334-2606 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Faculty of Food Technology and Biotechnology, University of Zagreb (Croacia) Food Technology and Biotechnology 47 (2) : 192–201 (2009) |
| spellingShingle | Vinos Levadura de Vino Fermentación Maloláctica Propiedades Organolépticas Inoculación Vino Tinto Wines Wine Yeast Malolactic Fermentation Organoleptic Properties Inoculation Red Wines Variedad Malbec Massera, Ariel Fernando Soria, Adriana Catania, Carlos Krieger, Sibylle Combina, Mariana Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines |
| title | Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines |
| title_full | Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines |
| title_fullStr | Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines |
| title_full_unstemmed | Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines |
| title_short | Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines |
| title_sort | simultaneous inoculation of malbec vitis vinifera musts with yeast and bacteria effects on fermentation performance sensory and sanitary attributes of wines |
| topic | Vinos Levadura de Vino Fermentación Maloláctica Propiedades Organolépticas Inoculación Vino Tinto Wines Wine Yeast Malolactic Fermentation Organoleptic Properties Inoculation Red Wines Variedad Malbec |
| url | http://hdl.handle.net/20.500.12123/8579 https://www.ftb.com.hr/images/pdfarticles/2009/April-June/47-192.pdf |
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