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

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.