Naslov
Comparison of malolactic fermentation in wine by two bacterial strains

Autori
Šehović, Đurđica ; Božanić, Rajka ; Runjić-Perić, Vjera ; Marić, Vladimir

Izvornik
Periodicum Biologorum (0031-5362) 105 (2003), 3; 263-267

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Lactobacillus plantarum L4; Oenococcus oeni UR; red wine; malolactic fermentation

Sažetak
Background and Purpose: The purpose of this study was to compare the malolactic activity of two representative strains of Lactobacillus plantarum L4 screened out from encilage in our laboratory and Oenococus oeni UR from University of Reims with respect to the time of inoculation in muscat hamburg must (crush)/wine fermentation. Methods: Bacterial strains were inoculated together with yeast in muscat hamburg must (crush)/wine depending of alcohol concentration at the beginning, middle and the end of wine fermentation. Their activity was analized by standard microbiological methods. Sugar, alcohol, total and volatile acids were measured by standard analytical procedures. Lactic succinic, malic and tartaric acids were determined by gas chromatography. Results: It was found that the time of inoculation influenced the growth of bacteria and, consequently, the changes in concentration of malic and lactic acid. Under mentioned conditions alcoholic fermentation occured normally. All samples of the resulting wines were dry and the ethanol concentration was in expected values. Conclusion: Lb plantarum L4, screened out of encilage, has a slightly better adaptability than O. oeni UR, and expresses more profound effect on native lactic bacteria of the grape. We conclude that both lactic acid bacteria are better adapted to muscat hamburg must(crush)/wine if inoculation is performed at the beginninig of wine fermentation.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA