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Malolactic fermentation in Chardonnay: growth and sensory effects of commercial strains of Leuconostoc oenos
Author(s) -
Rodriguez Susan B.,
Amberg E.,
Thornton R.J.,
McLellan M.R.
Publication year - 1990
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1990.tb02558.x
Subject(s) - malolactic fermentation , leuconostoc , starter , food science , fermentation , oenococcus oeni , biology , wine , malic acid , inoculation , bacteria , lactic acid , lactobacillus , horticulture , genetics , citric acid
Samples of fermenting Chardonnay juice were inoculated with five commercial cultures of Leuconostoc oenos to promote malolactic fermentation. Controls were not inoculated with malolactic starter cultures; one was held under the same conditions as the juice inoculated with malolactic starter cultures and the other was held under conditions in which malolactic fermentation was inhibited. Bacterial growth and chemical composition of the wines were monitored for eight weeks after the wines were inoculated with the yeast starter culture. The five strains of L. oenos differed in growth kinetics and rates of malic acid degradation. Significant differences were detected among the finished wines subjected to sensory evaluation.