Impact of <i>Lachancea thermotolerans</i> strain and lactic acid concentration on <i>Oenococcus oeni</i> and malolactic fermentation in wine
نویسندگان
چکیده
The yeast Lachancea thermotolerans can produce lactic acid during alcoholic fermentation (AF) and thereby acidify wines with insufficient acidity. However, little is known about the impact of L. on Oenococcus oeni, primary bacterium used in malolactic (MLF). This study explored sequential cultures Saccharomyces cerevisiae MLF performance white red wines. Four strains were tested Sauvignon blanc S. inoculation, compared to an control initially un-inoculated treatments. showed large differences acidification, progression depended production, even at controlled pH. highest lowest producing further Merlot fermentations both co-inoculated sequentially inoculated O. oeni. low strain enabled successful MLF, when this failed treatment, dramatically quicker malic depletion oeni co-inoculation than inoculation. In contrast, a high inhibited irrespective inoculation strategy. follow-up experiment, increasing concentrations exogenously added slowed reduced growth across different matrices, 6 g/L completely inhibiting MLF. results confirm inhibitory effect while highlighting potential some promote others inhibit it.
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ژورنال
عنوان ژورنال: OENO One
سال: 2021
ISSN: ['2494-1271']
DOI: https://doi.org/10.20870/oeno-one.2021.55.2.4657