Hydrolysis of Wine Aroma Precursors during Malolactic Fermentation with Four Commercial Starter Cultures ofOenococcus oeni

2003 ◽  
Vol 51 (17) ◽  
pp. 5073-5078 ◽  
Author(s):  
Maurizio Ugliano ◽  
Alessandro Genovese ◽  
Luigi Moio
Keyword(s):  
Malolactic Fermentation ◽  
Starter Cultures ◽  
Wine Aroma ◽  
Aroma Precursors ◽  
Hydrolysis Of

Influence of `Novarom G' Pectinase β-glycosidase Enzyme on the Wine Aroma of four White Varieties

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 95-102 ◽  
Author(s):  
M.C. Valcárcel ◽  
V. Palacios
Keyword(s):  
Sensory Quality ◽  
Analytical Data ◽  
Wine Aroma ◽  
Chemical Modifications ◽  
Sauvignon Blanc ◽  
Aroma Precursors ◽  
Grape Varieties ◽  
Hydrolysis Of ◽  
Significant Chemical

Knowledge of the aroma precursors in enology has been fundamental in studying the aromatic potential of grape varieties. These precursors, represented fundamentally by the glycosidically-bound aroma compounds, are present in the grape at higher concentrations than the free or volatile forms. Acid hydrolysis of these precursors is not a viable way to produce significant chemical modifications in terpenes, but enzymatic hydrolysis is the best technique to increase the concentration of the free aroma fraction in wines. As a result, current studies are focused on the use of β-glycosidase enzymes to hydrolyze and release these aroma precursors as a way to improve the characteristics and sensory quality of wines. This work describes the influence that the application of `Novarom G' β-glycosidase enzyme has on the aromatic composition of monovarietal wines from four white varieties: Palomino fino, Sauvignon blanc, Traminer, and Viura. The grapes were cultivated in an experimental vineyard at the IFAPA Centro `Rancho de la Merced' (Jerez de la Frontera). Enzyme-treated wines showed significant differences in comparison to the controls in terms of analytical data: the terpenes and 2-phenylethanol concentrations increased in all varieties. The resulting wines had a more floral and fruity aroma and an improved sensory quality.

Purification and Characterization of an Ethanol-Tolerant β-Glucosidase from Sporidiobolus pararoseus and Its Potential for Hydrolysis of Wine Aroma Precursors

2013 ◽  
Vol 171 (7) ◽  
pp. 1681-1691 ◽  
Author(s):  
Milla Alves Baffi ◽  
Natália Martin ◽  
Thaise Mariá Tobal ◽  
Ana Lúcia Ferrarezi ◽  
João Henrique Ghilardi Lago ◽  
...  
Keyword(s):  
Wine Aroma ◽  
Purification And Characterization ◽  
Sporidiobolus Pararoseus ◽  
Aroma Precursors ◽  
Hydrolysis Of

scholarly journals New Malolactic Bacteria Strains Isolated from Wine Microbiota. Characterization and Technological Properties

Fermentation ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 31
Author(s):  
Răzvan Vasile Filimon ◽  
Claudiu-Ioan Bunea ◽  
Ancuța Nechita ◽  
Florin Dumitru Bora ◽  
Simona Isabela Dunca ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Malic Acid ◽  
Extracellular Enzymes ◽  
Synthetic Medium ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Starter Cultures ◽  
High Yield ◽  
Wine Aroma ◽  
Bacterial Strains

Malolactic fermentation (MLF) or biological decrease of wine acidity is defined as the enzymatic bioconversion of malic acid in lactic acid, a process performed by lactic acid bacteria (LAB). The procedures for the isolation of new indigenous LAB strains from the red wines produced in Copou Iasi wine center (NE of Romania) undergoing spontaneous malolactic fermentation, resulted in the obtaining of 67 catalase-negative and Gram-positive LAB strains. After testing in the malolactic fermentative process, application of specific screening procedures and identification (API 50 CH), two bacterial strains belonging to the species Oenococcus oeni (strain 13-7) and Lactobacillus plantarum (strain R1-1) with high yield of malolactic bioconversion, non-producing biogenic amines, and with active extracellular enzymes related to wine aroma, were retained and characterized. Tested in synthetic medium (MRS-TJ) for 10 days, the new isolated LAB strains metabolized over 98% of the malic acid at ethanol concentrations between 10 and 14 % (v/v), low pH (>3.0), total SO2 doses up to 70 mg/L and temperatures between 15 and 35 °C, showing high potential for future use in the winemaking process as bacterial starter cultures, in order to obtain high quality wines with increased typicity.

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

2013 ◽  
Vol 29 (9) ◽  
pp. 1537-1549 ◽  
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

scholarly journals Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 23 ◽  
Author(s):  
Sibylle Krieger-Weber ◽  
José María Heras ◽  
Carlos Suarez
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Starter Cultures ◽  
Positive Contribution ◽  
Wine Quality ◽  
Acetic Acid Production ◽  
Biological Tool

Malolactic fermentation (MLF) in wine is an important step in the vinification of most red and some white wines, as stands for the biological conversion of l-malic acid into l-lactic acid and carbon dioxide, resulting in a decrease in wine acidity. MLF not only results in a biological deacidification, it can exert a significant impact on the organoleptic qualities of wine. This paper reviews the biodiversity of lactic acid bacteria (LAB) in wine, their origin, and the limiting conditions encountered in wine, which allow only the most adapted species and strains to survive and induce malolactic fermentation. Of all the species of wine LAB, Oenococcus oeni is probably the best adapted to overcome the harsh environmental wine conditions and therefore represents the majority of commercial MLF starter cultures. Wine pH is most challenging, but, as a result of global warming, Lactobacillus sp. is more often reported to predominate and be responsible for spontaneous malolactic fermentation. Some Lactobacillus plantarum strains can tolerate the high alcohol and SO2 levels normally encountered in wine. This paper shows the potential within this species for the application as a starter culture for induction of MLF in juice or wine. Due to its complex metabolism, a range of compositional changes can be induced, which may positively affect the quality of the final product. An example of a recent isolate has shown most interesting results, not only for its capacity to induce MLF after direct inoculation, but also for its positive contribution to the wine quality. Degrading hexose sugars by the homo-fermentative pathway, which poses no risk of acetic acid production from the sugars, is an interesting alternative to control MLF in high pH wines. Within this species, we can expect more strains with interesting enological properties.

scholarly journals Microbial Resources as a Tool for Enhancing Sustainability in Winemaking

2020 ◽  
Vol 8 (4) ◽  
pp. 507 ◽  
Author(s):  
Tiziana Nardi
Keyword(s):  
Energy Savings ◽  
Anthropogenic Activities ◽  
Malolactic Fermentation ◽  
Starter Cultures ◽  
Microbial Activities ◽  
Bacterial Strains ◽  
Chemical Additives ◽  
Production Chain ◽  
Positive Effects ◽  
Sustainability Issue

In agriculture, the wine sector is one of the industries most affected by the sustainability issue. It is responsible for about 0.3% of annual global greenhouse gas emissions from anthropogenic activities. Sustainability in vitiviniculture was firstly linked to vineyard management, where the use of fertilizers, pesticides and heavy metals is a major concern. More recently, the contribution of winemaking, from grape harvest to bottling, has also been considered. Several cellar processes could be improved for reducing the environmental impact of the whole chain, including microbe-driven transformations. This paper reviews the potential of microorganisms and interactions thereof as a natural, environmentally friendly tool to improve the sustainability aspects of winemaking, all along the production chain. The main phases identified as potentially interesting for exploiting microbial activities to lower inputs are: (i) pre-fermentative stages, (ii) alcoholic fermentation, (iii) stage between alcoholic and malolactic fermentation, (iv) malolactic fermentation, (v) stabilization and spoilage risk management, and (vi) by-products and wastewater treatment. The presence of proper yeast or bacterial strains, the management and timing of inoculation of starter cultures, and some appropriate technological modifications that favor selected microbial activities can lead to several positive effects, including (among other) energy savings, reduction of chemical additives such as sulfites, and reuse of certain residues.

Wine Aroma Precursors

2008 ◽  
pp. 251-274 ◽  
Author(s):  
Raymond Baumes
Keyword(s):  
Wine Aroma ◽  
Aroma Precursors

Contribution to the Knowledge of Malolactic Fermentation Influence on Wine Aroma

1999 ◽  
Vol 47 (10) ◽  
pp. 4003-4008 ◽  
Author(s):  
Gilles de Revel ◽  
Nathalie Martin ◽  
Laura Pripis-Nicolau ◽  
Aline Lonvaud-Funel ◽  
Alain Bertrand
Keyword(s):  
Malolactic Fermentation ◽  
Wine Aroma
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