Unravelling the Impact of Grape Washing, SO2, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes

Wine quality is strongly affected by chemical composition and microbial population of grape must, which, in turn, are influenced by several post-harvest treatments, including grape withering. Different strategies have been suggested to manage the fermenting must microbiota, as it plays a central role in the outcomes of both spontaneous and guided fermentations. This study aimed at evaluating the impact of grape washing, SO2 addition, and selected starter culture inoculation on population dynamics, fermentation kinetics, and main oenological parameters in lab-scale trials, focusing on withered grapes usually used for Amarone production. Although grape washing treatment was effective in removing heavy metals and undesirable microorganisms from grape berry surface, inoculation of multi-starter cultures impacted more fermentation rates. Further, both grape washing and starter inoculation procedures had a remarkable impact on wine chemical characteristics, while 30 mg/L SO2 addition did not significantly affect the fermentation process. In summary, the best strategy in terms of limiting off-flavors and potentially reducing the need for SO2 addition in wine from withered grapes was the use of yeast starters, particularly mixed cultures composed by selected strains of Metschnikowia spp. and Saccharomyces cerevisiae. Application of a washing step before winemaking showed a potential to improve organoleptic characteristics of wine.

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Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

Fermentation ◽

10.3390/fermentation7010004 ◽

2020 ◽

Vol 7 (1) ◽

pp. 4

Author(s):

Ana-Marija Jagatić Korenika ◽

Ivana Tomaz ◽

Darko Preiner ◽

Marina Lavrić ◽

Branimir Šimić ◽

...

Keyword(s):

Yeast Strain ◽

Isoamyl Alcohol ◽

Starter Cultures ◽

Geranyl Acetate ◽

Red Wines ◽

Wine Quality ◽

Volatile Phenol ◽

Sequential Inoculation ◽

Commercial Yeast ◽

The Impact

Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.

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The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.03615 ◽

2018 ◽

Vol 21 (0) ◽

Cited By ~ 2

Author(s):

Claudia Fieira ◽

João Francisco Marchi ◽

Daiana Marafão ◽

Alexandre da Trindade Alfaro

Keyword(s):

Sodium Chloride ◽

Starter Culture ◽

Microbiological Quality ◽

Sodium Content ◽

Starter Cultures ◽

Partial Replacement ◽

High Sodium ◽

Cured Meat ◽

The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

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

Beverages ◽

10.3390/beverages6020023 ◽

2020 ◽

Vol 6 (2) ◽

pp. 23 ◽

Cited By ~ 4

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.

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Monitoring the physico-chemical parameters of cabbage heads during fermentation: the impact of fermentation conditions and cabbage varieties

Acta periodica technologica ◽

10.2298/apt1849031d ◽

2018 ◽

pp. 31-41

Author(s):

Mirna Draskovic ◽

Anita Vakula ◽

Zdravko Sumic ◽

Tatjana Danicic ◽

Marija Jokanovic ◽

...

Keyword(s):

Fermentation Process ◽

Color Change ◽

Ph Value ◽

Sugar Content ◽

Starter Culture ◽

Nacl Solution ◽

Chemical Parameters ◽

Fermentation Conditions ◽

Physico Chemical ◽

The Impact

The influence of different fermentation conditions and cabbage hybrids and variety, ?Tenacity?, ?Bravo? and ?Futoski?, on physico-chemical properties of cabbage heads was studied in this research. Experiment was set up in industrial conditions. Samples 1T, 4B and 7F were obtained by spontaneous fermentation with 3.3% NaCl solution, samples 2T, 5B and 8F were obtained with brine from previous cabbage fermentation and samples 3T, 6B and 9F were treated with 100 mL of lactic-acid starter culture onto 3.3% NaCl solution. Previous cabbage fermentation was done with 3.3% of salt solution and final percentage of salt in brine used for investigation was 2.57%. Cabbage samples were taken after 0, 3, 6, 12, 24 days and at the end of fermentation process (44th day for one group of samples and 55th day for the other) in order to determine total color and texture changes. Temperature and pH value were analyzed during the fermentation process, while water activity (aw) and total sugars content were analyzed for raw cabbage samples and on the last fermentation day. 44th day was determined as the end of fermentation for six samples, and 55th day for three samples, by measuring remaining sugar content. Considering into account all obtained results and fermentation conditions, sample 9F shown the best properties at the last fermentation day in terms of investigated physico-chemical parameters. aw value, shear force, total color change, pH value and total sugar content of this sample on the last fermentation day were 0.958, 14672 g, 8.46, 3.45 and 0.92%, respectively.

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Innovative regenerable polyamide particles as new filter aids for wine lees filtration

OENO One ◽

10.20870/oeno-one.2021.55.4.4664 ◽

2021 ◽

Vol 55 (4) ◽

pp. 197-208

Author(s):

Marion Breniaux ◽

Camille Demoulin ◽

Arnaud Massot ◽

Rémy Ghidossi

Keyword(s):

Diatomaceous Earth ◽

Wine Quality ◽

Economic Implications ◽

Organoleptic Characteristics ◽

Dead End ◽

Filter Aids ◽

The Impact ◽

Filter Aid

In oenology, the conventional dead-end filtration with filter aids, used for the processing of wine lees, consumes a high quantity of diatomaceous earth and brings serious environmental, sanitary and economic implications. In a real concern to improve wine quality and to decrease pollution, the “ecological filtration” concept based on the utilisation of a regenerative filter aid is proposed in this study. Polyamide particles were investigated as innovative filter aids for wine lees filtration. Trials were performed with two grades of polyamide particles D80 (D50 = 91.8 µm) and D100 (D50 = 111 µm). Filtration was carried out with wine added with two concentrations of lees (10.8 % and 20.2 %). The impact on wine quality was determined with oenological analyses, showing that the filtration made with polyamide particles did not modify wine organoleptic characteristics, improved turbidity and the filtrate fluxes are higher in comparison to the usual precoat filtration. Then, polyamide particle regeneration experiments proved that these particles could be reused as filter aids several times after cleaning.

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Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1377 ◽

2020 ◽

Vol 14 ◽

pp. 300-306

Author(s):

Peter Zajác ◽

Lenka Kúšová ◽

Lucia Benešová ◽

Jozef Čapla ◽

Jozef Čurlej ◽

...

Keyword(s):

Fermentation Process ◽

Starter Culture ◽

Viable Count ◽

Starter Cultures ◽

Total Viable Count ◽

Laboratory Conditions ◽

Freeze Dried ◽

Textural Parameters ◽

Sensory Parameters ◽

Titration Acidity

In this work, we have compared and described the fermentation process of two commercial yogurt starter cultures during the white yogurt production. We used freeze-dried thermophilic starter culture YoFlex® YF - L812 and deep-frozen starter culture Delvo® Fresh YS – 241 for the production of white yogurts. We analysed titration acidity, active acidity, total viable counts, texture, and sensory parameters of white yogurts produced in laboratory conditions. This research was performed for dairy company Mliekareň Kopanice Selce, s.r.o., Slovakia. We did not found statistically significant differences (p >0.05) in titration acidity of both yogurts after 7 hours of fermentation. We did not found statistically significant differences (p >0.05) in the pH of both yogurts after 7 hours of fermentation. We found statistically significant differences (p <0.05) in all textural parameters (hardness, consistency, cohesion, and viscosity). The total viable count of microorganisms in yogurts after 24 hours of fermentation was 6.28 x 107 and 7.14 x 107 respectively.

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New filter aids for wine filtration

OENO One ◽

10.20870/oeno-one.2009.43.4.789 ◽

2009 ◽

Vol 43 (4) ◽

pp. 231

Author(s):

Caroline Boittelle ◽

Vuk Milisic ◽

Martine Mietton-Peuchot

Keyword(s):

Specific Surface ◽

Surface Area ◽

Water Permeability ◽

Pilot Scale ◽

Operating Conditions ◽

Chemical Characteristics ◽

Wine Quality ◽

Filter Aids ◽

The Impact ◽

Filter Aid

Aims: In a real concern to improve the quality and to reduce the pollution, the concept of « ecological filtration » based on the use of a regenerable filter aid is developed.Methods and results: Polyamide particles were tested as new filter aids for wine filtration. The particles were characterized with regard to water permeability and specific surface area. Filtration experiments were carried out at pilot scale under industrial operating conditions. Two test runs were performed using different suspensions and three grades of polyamide particles.Conclusions: In the first precoat filtration tests, the impact of polyamide particles on wine quality was determined by the chemical characteristics of the wine. Enological analyses showed that the precoat filtration of wine with polyamide particles did not affect wine quality and improved turbidity (97%), fouling index (80%) and the filtrate flux (compared to the usual precoat filtration with diatomites) . In the second test run, polyamide particle regeneration tests proved that these particles could be re-used as filter aids several times.Significance and impact of study: Polyamide particles used as filter aids in wine filtration were found to be very effective. Moreover, these particles are available in several sizes allowing their application at different stages of the wine-making process.

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Microbiological Study of León Raw Cow-Milk Cheese, a Spanish Craft Variety

Journal of Food Protection ◽

10.4315/0362-028x-58.9.998 ◽

1995 ◽

Vol 58 (9) ◽

pp. 998-1006 ◽

Cited By ~ 16

Author(s):

MARIA L. RODRIGUEZ MEDINA ◽

MARIA E. TORNADIJO ◽

JAVIER CARBALLO ◽

ROBERTO MARTIN SARMIENTO

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Raw Milk ◽

Point Of View ◽

Starter Cultures ◽

Cow Milk ◽

Sampling Point ◽

Organoleptic Characteristics ◽

Microbial Groups

The levels of several microbial groups (aerobic mesophilic flora, aerobic psychrotrophic flora, lactic acid bacteria, Micrococcaceae, enterococci, Enterobacteriaceae, and molds and yeasts), and some biochemical parameters were investigated during the manufacture and ripening of four batches of León cow cheese produced from raw milk without the addition of starter cultures. The study of the microbial characteristics of this cheese constitutes the first step towards the establishment of a starter culture which would allow the making of a product both more uniform and safer from the point of view of health. The total microbial counts were high throughout the elaboration and ripening. Almost all the microbial groups reached their maximum counts in curd and afterwards dropped throughout the ripening process. The greatest drop was shown by Enterobacteriaceae, which had disappeared after 3 months of ripening. Lactic acid bacteria were the major microbial group, reaching counts similar to the total aerobic mesophilic flora at all sampling points. Lactococcus lactis subsp. lactis dominated in milk (62.5% of the isolates obtained in de Man-Rogosa-Sharpe (MRS) agar at this sampling point), curd (82.5% of the isolates obtained at this sampling point) and one-week-old cheese (85% of isolates obtained at this sampling point), while Lactobacillus casei subsp. casei was the most predominant species in eight-week-old cheese (55% of isolates obtained at this sampling point) and twelve-week-old cheese (47.5% of isolates obtained at this sampling point). According to our data, a starter suitable for the production of León cow cheese would be made up of these two species. Some species of Leuconostoc or enterococci could also be added to this starter with the aim of improving the organoleptic characteristics of the final product or to emphasize the characteristics of this variety.

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Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

Journal of Food Processing ◽

10.1155/2014/705746 ◽

2014 ◽

Vol 2014 ◽

pp. 1-8 ◽

Cited By ~ 3

Author(s):

Florencia Frau ◽

Graciela Font de Valdez ◽

Nora Pece

Keyword(s):

Preparation Method ◽

Incubation Temperature ◽

Starter Culture ◽

Starter Cultures ◽

Sensory Characteristics ◽

Processing Conditions ◽

Goat Cheese ◽

Autochthonous Starter Culture ◽

The Impact

The local cheese factories currently use bovine commercial starter cultures, and the spreadable cheese process is not standardized. A detailed understanding of the effect of pasteurization temperature, starter culture, and incubation temperature must allow producers to optimize the process, increase cheese yield, and improve the quality of the final product. The main objective of the study was to describe the preparation method of spreadable goat cheese and investigate the effects of specific processing conditions (pasteurization temperature, starter culture, and incubation temperature) on the composition, yield, rheology, and sensory characteristics of the final product. Results showed the impact of pasteurization temperature, starter culture, and incubation temperature on spreadable goat cheese. The results indicated that it is possible to improve cheese yield, rheological properties, and sensory analysis when milk is pasteurized at 75°C for 30 minutes; cheese yield can also be improved by lowering incubation temperature to 37°C. Cheeses made with autochthonous starter culture showed better sensory characteristics and higher pH compared to the cheeses made with commercial culture.

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Competition between Starter Cultures and Wild Microbial Population in Sausage Fermentation: A Case Study Regarding a Typical Italian Salami (Ventricina)

Foods ◽

10.3390/foods10092138 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2138

Author(s):

Chiara Montanari ◽

Federica Barbieri ◽

Fausto Gardini ◽

Giulia Tabanelli

Keyword(s):

Microbial Population ◽

Starter Culture ◽

Starter Cultures ◽

Volatile Profile ◽

Crust Formation ◽

Production Parameters ◽

Fermented Sausages ◽

Meat Batter ◽

Microbiological Analyses

The work reports a case study describing how the competition wild microflora vs. starter cultures affects the final product characteristics. This study regards an industrial lot of Ventricina, an Italian long-ripened traditional fermented sausages, produced using starter cultures. After ripening, some relevant organoleptic defects (off-odour, crust formation) were observed. Therefore, analyses were carried out in the inner and outer sausage section to explain this phenomenon. Microbiological analyses indicated a high meat batter contamination and metagenomic analyses evidenced the inability of LAB starter cultures to lead the fermentation process. The results of this not controlled fermentation were the accumulation of high levels of biogenic amines (including histamine) and the formation of a volatile profile different if compared with similar products. Indeed, the volatilome analysis revealed unusually high amounts of molecules such as isovaleric acid, propanoic acid, 1-propanol, which can be responsible for off-odours. This study demonstrated that starter culture use needs to be modulated in relation to production parameters to avoid safety and organoleptic concerns.

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