Behaviour during Malolactic Fermentation of Three Strains of Oenococcus oeni Used as Direct Inoculation and Acclimatisation Cultures

  • P.M. Izquierdo Cañas Instituto de la Vid y el Vino de Castilla-La Mancha, Ctra. Toledo-Albacete s/n. 13700 Tomelloso (Ciudad Real), Spain Parque Científico y Tecnológico de Albacete, Paseo de la Innovación, 1, 02006 Albacete, Spain
  • E.García Romero Instituto de la Vid y el Vino de Castilla-La Mancha, Ctra. Toledo-Albacete s/n. 13700 Tomelloso (Ciudad Real), Spain
  • F. Pérez Martín Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Ciencias del Medio Ambiente, Universidad de Castilla-La Mancha, Avda. Carlos III, 21, 45071 Toledo, Spain
  • S. Seseña Prieto Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Ciencias del Medio Ambiente, Universidad de Castilla-La Mancha, Avda. Carlos III, 21, 45071 Toledo, Spain
  • J.M. Heras Manso Lallemand Inc., Spain and Portugal
  • M.L. Palop Herreros Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Ciencias del Medio Ambiente, Universidad de Castilla-La Mancha, Avda. Carlos III, 21, 45071 Toledo, Spain
DOI: https://doi.org/10.21548/34-1-1023

Abstract

The behaviour in malolactic fermentation (MLF) of an autochthonous strain of Oenococcus oeni, C22L9,
isolated from a winery in Castilla-La Mancha (Spain), and of two other commercial strains of O. oeni, PN4
and Alpha (Lallemand Inc.), inoculated by direct inoculation (MBR®) and after a short acclimatisation
phase (1-STEP®), was studied. Strain C22L9 carried out MLF slightly faster than the two other commercial
strains, leading to a lower increase in volatile acidity and in 2,3-butanedione and 3-hydroxy-2-butanone
concentrations, a higher lactic acid content, lower degradation of citric acid and increased degradation of
ethanol. No great differences were observed in the duration of MLF, although the acclimatisation cultures
were slightly faster, or in the composition of the wines when using the O. oeni strains in the form of MBR®
or 1-STEP® cultures. The tasters did not detect significant differences in the wines obtained from the same
strain of O. oeni in the two inoculation formats.

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Published
2016-11-01
Issue
Vol. 34 No. 1 (2013)
Section
Articles

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