The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine

• Main Author: Lengyel Ecaterina
• Format: Article
• Language: English
• Published: Sciendo 2015-07-01
• Series: Acta Universitatis Cibiniensis. Series E: Food Technology
• Subjects: malolactic bacteria; diacetyl; flavors; co-inoculation; saccharomyces cerevisiae; alcoholic fermentation
• Online Access: https://doi.org/10.1515/aucft-2015-0001

The research investigated the accumulation of malic acid and diacetyl in the white wines during the alcoholic fermentation of must with a Saccharomyces cerevisiae wine yeasts isolated by the author and Oenococcus oeni malolactic bacteria in a concentration of 106 CFU/mL. The two aroma compounds were detected and quantified in the resulting wines, making a comparison between the two technological systems, i.e.: co-inoculation of malolactic bacteria and sequential inoculation. Based on our determinations, it was ascertained that the Oenococcus oeni malolactic bacteria co-inoculation system in fermentative processes leads to a substantial reduction of malolactic bacteria and diacetyl concentrations. Thus, harmonious, balanced white wines are obtained, as specific to the area.