Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma |
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Authors: | Caroline Knoll Stefanie Fritsch Sylvia Schnell Manfred Grossmann Sibylle Krieger-Weber Maret du Toit Doris Rauhut |
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Institution: | 1.Department Geisenheim,Hochschule RheinMain, University of Applied Sciences Wiesbaden Rüsselsheim Geisenheim,Geisenheim,Germany;2.Department of Microbiology and Biochemistry,Geisenheim Research Center,Geisenheim,Germany;3.Institute for Applied Microbiology Research Center for BioSystems, Land Use, and Nutrition (IFZ),Justus-Liebig University,Gie?en,Germany;4.Lallemand,Korntal-Münchingen,Germany;5.Institute for Wine Biotechnology,University of Stellenbosch,Stellenbosch,South Africa |
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Abstract: | During 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. |
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