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Deacidification of wine using wine yeast and bacteria starter cultures.

Author(s) : BERGER S., PISCHINGER K., WENDELIN S.

Type of article: Article

Summary

These investigations dealt with the malic acid reducing capacity of selected wine yeast strains of the species Saccharomyces cerevisiae and bacteria starter cultures of the species Oenococcus oeni. The deacidification capacity and influence of bacteria present in seven out of ten commercial dry yeast strains compared with the pure culture of yeast strains were evaluated on the basis of Rhein riesling must fermentation. Analysis of malic acid reduction in must and wine showed basically yeast borne activity which was shown to be amplified in musts with pH-values of 3.1 and 3.4 respectively. The results concerning the malic acid degradation velocity in red wines did not correlate with the amount of bacteria cell number in dry yeast preparations. Mash from grapes of the Blauer Portugieser cultivar was fermented with two commercial dry yeast preparations. Malolactic fermentation variants were induced using three different bacteria starter cultures, simultaneously to a spontaneous fermentation variant. At 16 °C malolactic fermentation finished successfully several days later compared to variants at 21 °C. Both yeast and bacteria reduced monomeric anthocyanins in red wines. After four months of storage on fine lees, the influence of microorganisms on phenols and biological stability was evaluated. Bacteria developed during spontaneous malolactic fermentation showed highest viability using temperatures of 21 and 16 °C compared to Oenococcus oeni starter cultures.

Details

  • Original title: Deacidification of wine using wine yeast and bacteria starter cultures.
  • Record ID : 2004-2374
  • Languages: English
  • Source: Mitteilungen Klosterneuburg - vol. 53 - n. 3-4
  • Publication date: 2003
  • Document available for consultation in the library of the IIR headquarters only.

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