Microbial changes during malolactic fermentation in red wine elaboration
Winemaking is based on complex microbial interactions. They result in alcoholic and malolactic fermentation. In some cases undesirable micro-organisms pass beyond a limit and become prejudicial to wine quality. It is particularly the case of Brettanomyces bruxellensis which produces volatile phenols...
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doaj-6a966735a1ff44faaa5d89ea1406f5862021-04-02T01:42:20ZengInternational Viticulture and Enology SocietyOENO One2494-12712005-12-0139417919010.20870/oeno-one.2005.39.4.889889Microbial changes during malolactic fermentation in red wine elaborationVincent Renouf0Emmanuel Gindreau1Olivier Claisse2Aline Lonvaud-Funel3Chêne & Cie, structure de R&D de la tonnellerie Taransaud. ZAC de la Garosse, 250 rue des droits de l’Homme, 33240 Saint-André de CubzacUMR OEnologie - Ampélologie INRA -Université Victor Segalen Bordeaux 2, 351 cours de la libération, 33405 Talence, France; SARCO, ZA La Jacquotte, Rue Aristide Bergès, 33270 Floirac, FranceUMR OEnologie - Ampélologie INRA -Université Victor Segalen Bordeaux 2, 351 cours de la libération, 33405 Talence, FranceUMR 1219 OEnologie, INRA - Université de Bordeaux, ISVV, 210, chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, FranceWinemaking is based on complex microbial interactions. They result in alcoholic and malolactic fermentation. In some cases undesirable micro-organisms pass beyond a limit and become prejudicial to wine quality. It is particularly the case of Brettanomyces bruxellensis which produces volatile phenols. Most of wine microbial studies have been focused on only one species and that can lead to incomplete and biased results by neglecting possible interactions between the populations. The aim of this study was to obtain a global survey of wine microflora and its quantitative and qualitative changes during the malolactic fermentation, the last microbial intervention before sulphur dioxide addition. The results were obtained by chemical wine analysis, conventional microbiological methods and molecular tools for microbial identification (PCR-ITS-RFLP, PCR-DGGE). In this study, conducted under cellar scale conditions, several oenological parameters were considered: two different cellars, three grape varieties, MLF in tank or in barrels, use of malolactic starters or indigenous flora. Interactions appeared, mainly between Oenococcus oeni and B. bruxellensis, but also between O. oeni strains. Some explanations are suggested and further investigations are proposed.https://oeno-one.eu/article/view/889MLFLABBrettanomyces bruxellensisInteractions |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Vincent Renouf Emmanuel Gindreau Olivier Claisse Aline Lonvaud-Funel |
spellingShingle |
Vincent Renouf Emmanuel Gindreau Olivier Claisse Aline Lonvaud-Funel Microbial changes during malolactic fermentation in red wine elaboration OENO One MLF LAB Brettanomyces bruxellensis Interactions |
author_facet |
Vincent Renouf Emmanuel Gindreau Olivier Claisse Aline Lonvaud-Funel |
author_sort |
Vincent Renouf |
title |
Microbial changes during malolactic fermentation in red wine elaboration |
title_short |
Microbial changes during malolactic fermentation in red wine elaboration |
title_full |
Microbial changes during malolactic fermentation in red wine elaboration |
title_fullStr |
Microbial changes during malolactic fermentation in red wine elaboration |
title_full_unstemmed |
Microbial changes during malolactic fermentation in red wine elaboration |
title_sort |
microbial changes during malolactic fermentation in red wine elaboration |
publisher |
International Viticulture and Enology Society |
series |
OENO One |
issn |
2494-1271 |
publishDate |
2005-12-01 |
description |
Winemaking is based on complex microbial interactions. They result in alcoholic and malolactic fermentation. In some cases undesirable micro-organisms pass beyond a limit and become prejudicial to wine quality. It is particularly the case of Brettanomyces bruxellensis which produces volatile phenols.
Most of wine microbial studies have been focused on only one species and that can lead to incomplete and biased results by neglecting possible interactions between the populations. The aim of this study was to obtain a global survey of wine microflora and its quantitative and qualitative changes during the malolactic fermentation, the last microbial intervention before sulphur dioxide addition. The results were obtained by chemical wine analysis, conventional microbiological methods and molecular tools for microbial identification (PCR-ITS-RFLP, PCR-DGGE). In this study, conducted under cellar scale conditions, several oenological parameters were considered: two different cellars, three grape varieties, MLF in tank or in barrels, use of malolactic starters or indigenous flora.
Interactions appeared, mainly between Oenococcus oeni and B. bruxellensis, but also between O. oeni strains. Some explanations are suggested and further investigations are proposed. |
topic |
MLF LAB Brettanomyces bruxellensis Interactions |
url |
https://oeno-one.eu/article/view/889 |
work_keys_str_mv |
AT vincentrenouf microbialchangesduringmalolacticfermentationinredwineelaboration AT emmanuelgindreau microbialchangesduringmalolacticfermentationinredwineelaboration AT olivierclaisse microbialchangesduringmalolacticfermentationinredwineelaboration AT alinelonvaudfunel microbialchangesduringmalolacticfermentationinredwineelaboration |
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