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Malolactic fermentation in wine with high densities of non-proliferating Oenococcus oeni

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Abstract

Five strains of Oenococcus oeni (syn. Leuconostoc oenos) under non-proliferating conditions were assessed for the performance of the malolactic fermentation in wine at various initial pH values, malic acid concentration and densities of cells. We succeeded in inducing the malolactic fermentation after inoculation of high densities of O. oeni G6 even in recalcitrant wines where the traditional malolactic fermentation was inhibited by adverse environmental conditions (low pH and high concentration of malic acid). Optimal degrading conditions in wine, under different physico-chemical environments, were determined in order to achieve rapid depletion of malic acid in red wine. Off-odour compounds were not formed under these conditions, suggesting an attractive alternative for wine production.

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Author notes

  1. Sergi Maicas

    Present address: Departament de Biotecnologia, Institut d'Agroquímica i Tecnologia d'Aliments (CSIC), Paterna, Spain

  2. Àngels Natividad

    Present address: Greendale Laboratories Ltd. Knaphill, Woking, Surrey, UK

Authors and Affiliations

  1. Departament de Microbiologia i Ecologia, Facultat de Biologia, Universitat de València, Burjassot, Spain

    Sergi Maicas, Àngels Natividad, Sergi Ferrer & Isabel Pardo

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  1. Sergi Maicas
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  2. Àngels Natividad
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  3. Sergi Ferrer
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  4. Isabel Pardo
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Maicas, S., Natividad, À., Ferrer, S. et al. Malolactic fermentation in wine with high densities of non-proliferating Oenococcus oeni. World Journal of Microbiology and Biotechnology 16, 805–810 (2000). https://doi.org/10.1023/A:1008953504742

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  • DOI: https://doi.org/10.1023/A:1008953504742

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