<abstract xmlns="http://www.w3.org/1999/xhtml"><p> The research investigated the accumulation of malic acid and diacetyl in the white wines during the alcoholic fermentation of must with a Saccharomyces cerevisiae wine yeasts isolated by the author and Oenococcus oeni malolactic bacteria in a concentration of 10<sup>6</sup> CFU/mL. The two aroma compounds were detected and quantified in the resulting wines, making a comparison between the two technological systems, i.e.: co-inoculation of malolactic bacteria and sequential inoculation. Based on our determinations, it was ascertained that the Oenococcus oeni malolactic bacteria co-inoculation system in fermentative processes leads to a substantial reduction of malolactic bacteria and diacetyl concentrations. Thus, harmonious, balanced white wines are obtained, as specific to the area.</p></abstract>

The research investigated the accumulation of malic acid and diacetyl in the white wines during the alcoholic fermentation of must with a Saccharomyces cerevisiae wine yeasts isolated by the author and Oenococcus oeni malolactic bacteria in a concentration of 106 CFU/mL. The two aroma compounds were detected and quantified in the resulting wines, making a comparison between the two technological systems, i.e.: co-inoculation of malolactic bacteria and sequential inoculation. Based on our determinations, it was ascertained that the Oenococcus oeni malolactic bacteria co-inoculation system in fermentative processes leads to a substantial reduction of malolactic bacteria and diacetyl concentrations. Thus, harmonious, balanced white wines are obtained, as specific to the area.

The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine

”Lucian Blaga” University of Sibiu, Romania, Faculty of Agricultural Sciences, Food Industry and Environmental Protection

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The research investigated the accumulation of malic acid and diacetyl in the white wines during the alcoholic fermentation of must with a Saccharomyces...

The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine

Pubblicato online: 04 ago 2015

Pagine: 3 - 10

DOI: https://doi.org/10.1515/aucft-2015-0001

Parole chiave
malolactic bacteria, diacetyl, flavors, co-inoculation, Saccharomyces cerevisiae, alcoholic fermentation

© Lucian Blaga University

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine

Pubblicato online: 04 ago 2015

Pagine: 3 - 10

DOI: https://doi.org/10.1515/aucft-2015-0001

Parole chiavemalolactic bacteria, diacetyl, flavors, co-inoculation, Saccharomyces cerevisiae, alcoholic fermentation

© Lucian Blaga University

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Parole chiave
malolactic bacteria, diacetyl, flavors, co-inoculation, Saccharomyces cerevisiae, alcoholic fermentation