Document Detail


Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines.
MedLine Citation:
PMID:  22542027     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
A study was carried out to determine the effect of the inoculation time of the lactic acid bacteria (LAB) on the kinetic of vinification and on chemical and sensory characteristics of Tempranillo and Merlot wines. Traditional vinifications, with LAB inoculated after completion of AF, were compared with vinifications where yeast and bacteria were co-inoculated. Two commercial yeast strains and an autochthonous Oenococcus oeni strain (C22L9) previously identified and selected at our laboratory were used. Monitoring of alcoholic and malolactic fermentations was carried out by yeast and lactic acid bacteria counts and by measuring contents of glucose+fructose, malic acid and lactic acid. The implantation rate of O. oeni C22L9 was calculated by typing isolates obtained from count plates using the RAPD-PCR (Randomly Amplified Polymorphic DNA-Polymerase Chain Reaction) technique. Wines were chemically characterised and analysed for biogenic amine and volatile compound contents. A sensory analysis, consisting in a descriptive and a triangular test was also carried out. Results from this study showed that for both grape varieties, the concurrent yeast/bacteria inoculation of musts produced a significant reduction in duration of the process, without a pronounced degradation of malic acid during AF, nor an excessive increase in volatile acidity. Biogenic amine content was also lower in wines produced by co-inoculation. Important differences in volatile compound contents were observed, although there was little impact on the sensorial profile of wines. These results suggest that co-inoculation using O. oeni C22L9 is a worthwhile alternative compared to traditional post AF inoculation for Tempranillo and Merlot winemaking.
Authors:
Pedro Miguel Izquierdo Cañas; Fátima Pérez-Martín; Esteban García Romero; Susana Seseña Prieto; María de Los Llanos Palop Herreros
Related Documents :
3436707 - Amino acids and peptides. xviii. dipeptide formation during the synthesis of z-asp(obzl...
8090067 - Confirmation by gas chromatography/mass spectrometry of two unusual trans-3-monoethylen...
8312377 - Gangliosides of echinococcus multilocularis metacestodes.
17805677 - Localization of unsaturation in fatty acids by identification of 2, 4-dinitrophenylhydr...
429307 - Transformation of arachidonic acid by rabbit polymorphonuclear leukocytes. formation of...
4877737 - Experience with three brescia-cimino shunts.
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-4-5
Journal Detail:
Title:  International journal of food microbiology     Volume:  -     ISSN:  1879-3460     ISO Abbreviation:  -     Publication Date:  2012 Apr 
Date Detail:
Created Date:  2012-4-30     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2012 Elsevier B.V. All rights reserved.
Affiliation:
Instituto de la vid y el Vino de Castilla-La Mancha, Crta. Toledo-Albacete, s/n, 13700, Tomelloso (Ciudad Real), Spain; Parque Científico y Tecnológico de Albacete, Paseo de la Innovación 1, 02006 Albacete, Spain.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Bacterial burden in the operating room: Impact of airflow systems.
Next Document:  The role of the clinical microbiology laboratory in solid organ transplantation programs.