Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation.
Malolactic fermentation
Non-Saccharomyces
Oenococcus oeni
Wine
Journal
International journal of food microbiology
ISSN: 1879-3460
Titre abrégé: Int J Food Microbiol
Pays: Netherlands
ID NLM: 8412849
Informations de publication
Date de publication:
16 Jan 2021
16 Jan 2021
Historique:
received:
21
05
2020
revised:
15
10
2020
accepted:
25
10
2020
pubmed:
18
11
2020
medline:
31
12
2020
entrez:
17
11
2020
Statut:
ppublish
Résumé
Non-Saccharomyces yeasts have increasingly been used in vinification recently. This is particularly true of Torulaspora delbrueckii and Metschnikowia pulcherrima, which are inoculated before S. cerevisiae, to complete a sequential alcoholic fermentation. This paper aims to study the effects of these two non-Saccharomyces yeasts on malolactic fermentation (MLF) carried out by two strains of Oenococcus oeni, under cellar conditions. Oenological parameters, and volatile and phenolic compounds were analysed in wines. The wines were tasted, and the microorganisms identified. In general, non-Saccharomyces created more MLF friendly conditions, largely because of lower concentrations of SO
Identifiants
pubmed: 33202298
pii: S0168-1605(20)30448-7
doi: 10.1016/j.ijfoodmicro.2020.108954
pii:
doi:
Substances chimiques
Malates
0
Phenols
0
Volatile Organic Compounds
0
Lactic Acid
33X04XA5AT
malic acid
817L1N4CKP
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
108954Informations de copyright
Copyright © 2020 Elsevier B.V. All rights reserved.