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Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine

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Abstract

Grape must was fermented by a mixed culture of Saccharomyces cerevisiae W-3 (a wine yeast) and Issatchenkia orientalis KMBL 5774 (a malic acid-degrading yeast). Co-fermentation with 1:1 (v/v) inoculum ratio of W-3 and KMBL 5774 decreased malic acid to 0.33 mg/ml from 1.1 mg ml with W-3 alone. Ethanol production was the same in both cases (7.8%, v/v). Acetaldehyde, 1-propanol, 2-butanol and isoamyl alcohol all decreased, with an increase in methanol, in the co-fermented wine. Sensory evaluation showed a higher score in the wine fermented with 1:1 (v/v) inoculum ratio than those obtained by 4:1 (v/v) inoculum ratio or W-3 alone.

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Acknowledgements

This work was supported by a grant from the Korea Research Foundation (2004-005-F00063) and a research grant (203082-02-2-SB010) from the Ministry of Agriculture and Forestry, Korea.

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Authors and Affiliations

  1. Department of Food Science and Technology, Kyungpook National University, 1370 Sankyuk, Daegu, 702-701, South Korea

    Dong-Hwan Kim, Young-Ah Hong & Heui-Dong Park

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  1. Dong-Hwan Kim
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  2. Young-Ah Hong
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  3. Heui-Dong Park
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Correspondence to Heui-Dong Park.

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Kim, DH., Hong, YA. & Park, HD. Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine. Biotechnol Lett 30, 1633–1638 (2008). https://doi.org/10.1007/s10529-008-9726-1

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  • DOI: https://doi.org/10.1007/s10529-008-9726-1

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