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Inducing malolactic fermentation in Chardonnay musts and wines using different strains of Oenococcus oeni
Author(s) -
SEMON MELINDA J.,
EDWARDS CHARLES G.,
FORSYTH DAVID,
DINN CO
Publication year - 2001
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/j.1755-0238.2001.tb00194.x
Subject(s) - oenococcus oeni , malolactic fermentation , wine , inoculation , food science , fermentation , starter , chemistry , ethanol fermentation , winemaking , microbiology and biotechnology , bacteria , biology , horticulture , lactic acid , genetics
Malolactic fermentations (MLF) were induced in a commercially prepared Washington State Chardonnay must to evaluate the influence of timing of inoculation and pre‐culture conditions of Oenococcus oeni strains MCW, EQ‐54, and WS‐8. The must (pH 3.62, 21.5°Brix) was divided into lots and inoculated with Saccharomyces cerevisiae strain CY3079. Strains of O. oeni were pre‐cultured by growing in diluted juice or by re‐hydration of freeze‐dried strains. Bacteria were inoculated into the musts before (Day 0) or after completion of the alcoholic fermentation (Day 22). Yeast populations exceeded 10 7 cfu/mL in all fermentations that proceeded to dryness. However, the viability of most strains of O. oeni quickly declined after inoculation regardless of the timing of inoculation or the strain used. MLF was induced in the wines inoculated with strains EQ‐54 and WS‐8 but not with MCW, and the rate depended on the time of inoculation. The method used to prepare bacterial starter cultures had no apparent influence on the completion of MLF. Values for volatile acidity were slightly higher (P< 0.05) in wines inoculated with O. oeni before alcoholic fermentation compared with those inoculated after alcoholic fermentation.