Red wine composition and sensory analysis with different inoculation times for malolactic fermentation

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Abstract

THIS study was designed to investigate differences in wine sensory and chemical composition arising from altering inoculation times for malolactic fermentation (MLF) in red wine. Wine was made using a blend of Shiraz, Cabernet Sauvignon and Mourvédre grapes inoculated with Saccharomyces cerevisiae EC1118. Oenococcus oeni (Viniflora Oenos, CHR Hansen) starter culture was inoculated either concurrently, at 3.2 Baumé or when alcoholic fermentation had been completed. There was no change in the rate of alcoholic fermentation across treatments however malic acid degradation was moderately slower when inoculation occurred at 3.2 Baumé. Acetic acid levels in stabilised wine varied between 0.29 g/L (dry inoculation) and 0.41 g/L (3.2 Baumé inoculations) but remained below acceptable sensory thresholds. Total anthocyanins and related wine colour measures were improved in wines in which co-inoculated yeast and MLF starter cultures were used indicating a greater aging potential for these wines. Sensorial analysis with a trained panel could not distinguish differences between treatments. This research illustrates the potential to vary timing of MLF inoculation for red wine without detrimental effects to finished red wine quality and thus expedite the wine making process.
Original languageEnglish
Pages (from-to)28-32
Number of pages5
JournalGrapeGrowers and Vignerons
VolumeJune 2010
Issue numberTechnical success
Publication statusPublished - 2010

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malolactic fermentation
red wines
sensory evaluation
wines
starter cultures
alcoholic fermentation
Oenococcus oeni
wine quality
malic acid
winemaking
blended foods
acetic acid
anthocyanins
grapes
Saccharomyces cerevisiae
chemical composition
yeasts
degradation
color

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title = "Red wine composition and sensory analysis with different inoculation times for malolactic fermentation",
abstract = "THIS study was designed to investigate differences in wine sensory and chemical composition arising from altering inoculation times for malolactic fermentation (MLF) in red wine. Wine was made using a blend of Shiraz, Cabernet Sauvignon and Mourv{\'e}dre grapes inoculated with Saccharomyces cerevisiae EC1118. Oenococcus oeni (Viniflora Oenos, CHR Hansen) starter culture was inoculated either concurrently, at 3.2 Baum{\'e} or when alcoholic fermentation had been completed. There was no change in the rate of alcoholic fermentation across treatments however malic acid degradation was moderately slower when inoculation occurred at 3.2 Baum{\'e}. Acetic acid levels in stabilised wine varied between 0.29 g/L (dry inoculation) and 0.41 g/L (3.2 Baum{\'e} inoculations) but remained below acceptable sensory thresholds. Total anthocyanins and related wine colour measures were improved in wines in which co-inoculated yeast and MLF starter cultures were used indicating a greater aging potential for these wines. Sensorial analysis with a trained panel could not distinguish differences between treatments. This research illustrates the potential to vary timing of MLF inoculation for red wine without detrimental effects to finished red wine quality and thus expedite the wine making process.",
author = "Leigh Schmidtke and John Blackman and Anthony Saliba",
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T1 - Red wine composition and sensory analysis with different inoculation times for malolactic fermentation

AU - Schmidtke, Leigh

AU - Blackman, John

AU - Saliba, Anthony

N1 - Imported on 24 Apr 2017 - DigiTool details were: publisher (260b) = Stock Journal Publishers Pty Ltd; Journal title (773t) = GrapeGrowers and Vignerons.

PY - 2010

Y1 - 2010

N2 - THIS study was designed to investigate differences in wine sensory and chemical composition arising from altering inoculation times for malolactic fermentation (MLF) in red wine. Wine was made using a blend of Shiraz, Cabernet Sauvignon and Mourvédre grapes inoculated with Saccharomyces cerevisiae EC1118. Oenococcus oeni (Viniflora Oenos, CHR Hansen) starter culture was inoculated either concurrently, at 3.2 Baumé or when alcoholic fermentation had been completed. There was no change in the rate of alcoholic fermentation across treatments however malic acid degradation was moderately slower when inoculation occurred at 3.2 Baumé. Acetic acid levels in stabilised wine varied between 0.29 g/L (dry inoculation) and 0.41 g/L (3.2 Baumé inoculations) but remained below acceptable sensory thresholds. Total anthocyanins and related wine colour measures were improved in wines in which co-inoculated yeast and MLF starter cultures were used indicating a greater aging potential for these wines. Sensorial analysis with a trained panel could not distinguish differences between treatments. This research illustrates the potential to vary timing of MLF inoculation for red wine without detrimental effects to finished red wine quality and thus expedite the wine making process.

AB - THIS study was designed to investigate differences in wine sensory and chemical composition arising from altering inoculation times for malolactic fermentation (MLF) in red wine. Wine was made using a blend of Shiraz, Cabernet Sauvignon and Mourvédre grapes inoculated with Saccharomyces cerevisiae EC1118. Oenococcus oeni (Viniflora Oenos, CHR Hansen) starter culture was inoculated either concurrently, at 3.2 Baumé or when alcoholic fermentation had been completed. There was no change in the rate of alcoholic fermentation across treatments however malic acid degradation was moderately slower when inoculation occurred at 3.2 Baumé. Acetic acid levels in stabilised wine varied between 0.29 g/L (dry inoculation) and 0.41 g/L (3.2 Baumé inoculations) but remained below acceptable sensory thresholds. Total anthocyanins and related wine colour measures were improved in wines in which co-inoculated yeast and MLF starter cultures were used indicating a greater aging potential for these wines. Sensorial analysis with a trained panel could not distinguish differences between treatments. This research illustrates the potential to vary timing of MLF inoculation for red wine without detrimental effects to finished red wine quality and thus expedite the wine making process.

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JO - GrapeGrowers and Vignerons

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