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Inhibition of malolactic fermentation by Saccharomyces during alcoholic fermentation under low‐ and high‐nitrogen conditions: a study in synthetic media
Author(s) -
OSBORNE JAMES P.,
EDWARDS CHARLES G.
Publication year - 2006
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.1755-0238.2006.tb00045.x
Subject(s) - oenococcus oeni , malolactic fermentation , yeast , fermentation , chemistry , free amino nitrogen , ethanol fermentation , fermentation in winemaking , food science , yeast in winemaking , wine , bacteria , saccharomyces cerevisiae , winemaking , wine fault , biochemistry , biology , lactic acid , genetics
Abstract The ability of different wine yeast ( Saccharomyces cerevisiae ) to inhibit malolactic bacteria ( Oenococcus oeni ) and the influence of nitrogen were studied using a synthetic grape juice. Malolactic fermentation was induced in fermenting synthetic grape juice or synthetic wines inoculated with different commercial strains of S. cerevisiae. O. oeni was generally inhibited in wines that contained higher concentrations of total SO 2 although many yeast strains only inhibited the bacteria during fermentation under high nitrogen conditions. Yeast produced higher amounts of SO 2 during fermentation under high nitrogen conditions suggesting that nitrogen affected the malolactic fermentation by influencing yeast SO 2 production. However, the production of SO 2 by yeast did not always account for the inhibition of O. oeni , suggesting the presence of other inhibitory mechanisms.