Effect of Simultaneous Inoculation with Yeast and Bacteria on Fermentation Kinetics and Key Wine Parameters of Cool-Climate Chardonnay / (Record no. 45897)

000 -LEADER
fixed length control field 02956nma a2200253 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 2006 eng
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN 1098-5336
040 ## - CATALOGING SOURCE
Transcribing agency Sonoma County Wine Library
041 ## -
-- eng
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Delphine Jussier.
245 10 - TITLE STATEMENT
Title Effect of Simultaneous Inoculation with Yeast and Bacteria on Fermentation Kinetics and Key Wine Parameters of Cool-Climate Chardonnay /
Statement of responsibility, etc by Delphine Jussier; Amélie Dubé Morneau; Ramón Mira de Orduña.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc American Society for Microbiology,
Date of publication, distribution, etc 2006.
300 ## - PHYSICAL DESCRIPTION
Type Journal article
490 0# - JOURNAL TITLE
Title of the journal Applied and Environmental Microbiology
520 ## - ABSTRACT
Abstract Inoculating grape musts with wine yeast and lactic acid bacteria (LAB) concurrently in order to induce simultaneous alcoholic fermentation (AF) and malolactic fermentation (MLF) can be an efficient alternative to overcome potential inhibition of LAB in wines because of high ethanol concentrations and reduced nutrient content. In this study, the simultaneous inoculation of yeast and LAB into must was compared with a traditional vinification protocol, where MLF was induced after completion of AF. For this, two suitable commercial yeast-bacterium combinations were tested in cool-climate Chardonnay must. The time courses of glucose and fructose, acetaldehyde, several organic acids, and nitrogenous compounds were measured along with the final values of other key wine parameters. Sensory evaluation was done after 12 months of storage. The current study could not confirm a negative impact of simultaneous AF/MLF on fermentation success and kinetics or on final wine parameters. While acetic acid concentrations were slightly increased in wines after simultaneous AF/MLF, the differences were of neither practical nor legal significance. No statistically significant differences were found with regard to the final values of pH or total acidity and the concentrations of ethanol, acetaldehyde, glycerol, citric and lactic acids, and the nitrogen compounds arginine, ammonia, urea, citrulline, and ornithine. Sensory evaluation by a semiexpert panel confirmed the similarity of the wines. However, simultaneous inoculation led to considerable reductions in overall fermentation durations. Furthermore, differences of physiological and microbiological relevance were found. Specifically, we report the vinification of “super-dry” wines devoid of glucose and fructose after simultaneous inoculation of yeast and bacteria.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Ramón Mira de Orduña.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Amélie Dubé Morneau.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME ENSBANA, Dijon, France.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME Department of Food Science, University of Guelph, Guelph, Ontario, Canada.
773 0# - SOURCE JOURNAL
Journal title Applied and Environmental Microbiology.
Related parts (Vol.) 72. (No.) 1. 2006. (Pages.) 221-227.
Page numbers 221-227
Volume number 72
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://aem.asm.org/content/72/1/221.abstract
991 ## - OAI IDENTIFIER
OAI set code AEM
OAI set name Applied and Environmental Microbiology
100 0# - MAIN ENTRY--PERSONAL NAME
-- 331841
700 0# - ADDED ENTRY-PERSONAL NAME
-- 331842
700 0# - ADDED ENTRY-PERSONAL NAME
-- 331843
710 2# - ADDED ENTRY-CORPORATE NAME
-- 331844
710 2# - ADDED ENTRY-CORPORATE NAME
-- 331845
856 42 - ELECTRONIC LOCATION & ACCESS
-- Link to original article.

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