Malic Acid Distribution and Degradation in Grape Must During Skin Contact: The Influence of Recombinant Malo-Ethanolic Wine Yeast Strains

  • J. van Staden Department of Microbiology, Stellenbosch University, Private Bag XI, 7602 Matieland (Stellenbosch), South Africa
  • H. Volschenk Department of Microbiology, Stellenbosch University, Private Bag XI, 7602 Matieland (Stellenbosch), South Africa Department of Food and Agricultural Sciences, Cape Peninsula University of Technology, PO Box 652, 8000 Cape Town, South Africa
  • H.J.J. Van Vuuren Wine Research Centre, University of British Columbia, Vancouver, B.C. V6T 1Z4, Canada
  • M. Viljoen-Bloom Department of Microbiology, Stellenbosch University, Private Bag XI, 7602 Matieland (Stellenbosch), South Africa
DOI: https://doi.org/10.21548/26-1-2114

Abstract

Wine acidity plays an important role in determining wine quality and ensuring physiochemical and microbiological stability. In high-acid wines, the L-malic acid concentration is usually reduced through bacterial malolactic fermentation, while acidulation in low-acidity wines is usually done during final blending of the wine before bottling.  This study showed that skin contact did not influence the relative concentration of L-malic acid in the pulp and juice fractions from Colombard, Ruby Cabernet and Cabernet Sauvignon grape musts, with 32%-44% of the L-malic acid present in the pulp fraction. Four recombinant malo-ethanolic (ME) Saccharomyces wine yeast strains containing the malic enzyme (mae2) and malate transporter (mael) genes of Schizasaccharomyces pombe, effectively degraded the L-malic acid in both the juice and pulp fractions of all three cultivars, with a complete degradation of malic acid in the juice fraction within 2 days.

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Published
2017-04-26
Issue
Vol. 26 No. 1 (2005)
Section
Articles

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