Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

The oak chip is an alternative to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chips during the fermentation process in phenolic compounds profile and antioxidant activity. The American (Quercus Alba) and/or French (Quercus Petreae) oak chips were added (4g L−1 doses) in the alcoholic fermentation and malolactic fermentation or solemnly in the malolactic fermentation. Results indicated that Syrah tropical wines presented higher levels (≥265,44 mg L−1) of phenolic compounds compared to wines fermented with oak chips (222,71–254,36 mg L−1). However, the wine with French oak chip added during malolactic fermentation showed a higher antioxidant activity for ORAC method. This study offers a practical application of oak chips in winemaking process as an alternative to produce quality young red wines with low cost to the wineries in places of oak barrels.

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Aromatic characterization and total volatile composition of red wines from the region of Central Northern Bulgaria

Ukrainian Journal of Food Science ◽

10.24263/2310-1008-2019-7-2-5 ◽

2019 ◽

Vol 7 (2) ◽

pp. 207-216

Author(s):

Dimitar Dimitrov ◽

Vanyo Haygarov ◽

Tatyana Yoncheva

Keyword(s):

Red Wines ◽

Total Volatile ◽

Volatile Composition

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Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines

LWT ◽

10.1016/j.lwt.2021.111777 ◽

2021 ◽

pp. 111777

Author(s):

Aitor Balmaseda ◽

Nicolas Rozès ◽

Albert Bordons ◽

Cristina Reguant

Keyword(s):

Malolactic Fermentation ◽

Red Wines ◽

Torulaspora Delbrueckii

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Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation

World Journal of Microbiology and Biotechnology ◽

10.1007/s11274-013-1337-x ◽

2013 ◽

Vol 29 (9) ◽

pp. 1537-1549 ◽

Cited By ~ 39

Author(s):

Bárbara Mercedes Bravo-Ferrada ◽

Axel Hollmann ◽

Lucrecia Delfederico ◽

Danay Valdés La Hens ◽

Adriana Caballero ◽

...

Keyword(s):

Lactobacillus Plantarum ◽

Malolactic Fermentation ◽

Starter Cultures ◽

Red Wines ◽

Selection Of

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Results Concerning the Evolution of Bacterial Population during the Malolactic Fermentation

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:4005 ◽

1970 ◽

Vol 66 (2) ◽

Author(s):

Ionel POPESCU-MITROI ◽

Marin GHEORGHIŢĂ ◽

Felicia STOICA

Keyword(s):

Bacterial Population ◽

Alcoholic Fermentation ◽

Malolactic Fermentation ◽

Bacterial Density ◽

Red Wines ◽

Decline Phase ◽

Population Evolution ◽

Counting Methods ◽

Direct Counting ◽

Lactic Bacteria

During this experiment, the evolution of inner lactic bacteria microflora was monitored, during a spontaneous and conducted malolactic fermentation developed in the fall of the year 2006 at red wines obtained in Minis – Maderat wine yard. Thereby was monitored the bacterial population evolution, immediately after finishing the alcoholic fermentation (before developing the malolactic fermentation), through standard cultural method and through direct counting methods (counting with Thoma board and counting through Breed method). Results show that wines, at the end of alcoholic fermentation present bacterial loads between 102 and 104 cells/ml, after which in the exponential growing phase of the lactic bacteria registered at 5 days after sowing the selected malolactic bacteria, the bacterial density of wines to grow to 106 – 107 cells/ml, and at the end of malolactic fermentation, which matches the decline phase of lactic bacteria, the bacterial density of wines to get back to 105 cells/ml.

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