Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma

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dc.contributor.authorKnoll C.
dc.contributor.authorFritsch S.
dc.contributor.authorSchnell S.
dc.contributor.authorGrossmann M.
dc.contributor.authorKrieger-Weber S.
dc.contributor.authordu Toit M.
dc.contributor.authorRauhut D.
dc.date.accessioned2012-04-12T08:13:01Z
dc.date.available2012-04-12T08:13:01Z
dc.date.issued2012
dc.description.abstractDuring malolactic fermentation (MLF), lactic acid bacteria influence wine aroma and flavour by the production of volatile metabolites and the modification of aroma compounds derived from grapes and yeasts. The present study investigated the impact of different MLF inoculation strategies with two different Oenococcus oeni strains on cool climate Riesling wines and the volatile wine aroma profile. Four different timings were chosen for inoculation with bacteria to conduct MLF in a Riesling must/wine with a high acidity (pH 2. 9-3. 1). Treatments with simultaneous inoculation showed a reduced total fermentation time (alcoholic and malolactic) compared to the sequential inoculations. No negative impact of simultaneous alcoholic and malolactic fermentation on fermentation success and on the final wine volatile aroma composition was observed. Compared to sequential inoculation, wines with co-inoculation tended to have higher concentrations of ethyl and acetate esters, including acetic acid phenylethylester, acetic acid 3-methylbutylester, butyric acid ethylester, lactic acid ethylester and succinic acid diethylester. Results of this study provide some alternatives to diversify the number of wine styles by safely conducting MLF in low-pH, cool-climate white musts with potential high alcohol content. © 2011 Springer Science+Business Media B.V.
dc.identifier.citationWorld Journal of Microbiology and Biotechnology
dc.identifier.citation28
dc.identifier.citation3
dc.identifier.citation1143
dc.identifier.citation1153
dc.identifier.issn9593993
dc.identifier.other10.1007/s11274-011-0917-x
dc.identifier.urihttp://hdl.handle.net/10019.1/20479
dc.subjectCo-inoculation
dc.subjectLow pH wine
dc.subjectMalolactic fermentation
dc.subjectOenococcus oeni
dc.subjectVolatile aroma
dc.titleImpact of different malolactic fermentation inoculation scenarios on Riesling wine aroma
dc.typeArticle
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