Evaluation of Malolactic Starters in White and Rosé Winemaking of Moschofilero Wines

The aim of the present study was to induce malolactic fermentation (MLF) after alcoholic (AF) must Moschofilero cultivar, only ‘gris’ native grape variety that is cultivated in Greece. For this purpose, Oenococcus oeni strains Viniflora® CH16, Oenos and CiNe were inoculated completion AF driven by Saccharomyces cerevisiae strain UCLM S325. Growth aforementioned starter cultures assessed during classical microbiological techniques, verification their dominance performed (GTG)5 fingerprinting. Assessment standard enological parameters colorimetric analysis established approaches. Identification quantification organic acids, ethanol glycerol high performance liquid chromatography (HPLC), while solid-phase microextraction method (SPME), coupled with gas chromatography/mass spectrometry (GC/MS), employed for identification volatile compounds. Finally, sensory took place according ISO 13299:2016. suitability drive MLF exhibited; white rosé wines completed 15 days. Upon AF, substantial differences observed chemical characteristics wines, which also reflected balance descriptor. resulted significant changes. In all cases total acidity decreased pH value increased, vanilla butter descriptors increased. Interestingly, color intensity A series strain-dependent changes composition both observed.