Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines

Autores
Massera, Ariel Fernando; Soria, Adriana; Catania, Carlos; Krieger, Sibylle; Combina, Mariana
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic fermentation in Malbec musts from a warm climate wine growing region during two consecutive vintages, with a specific consideration for the sensory and sanitary wine parameters. In this study traditional vinification, where malolactic bacteria were inoculated after the completion of alcoholic fermentation, was compared with a simultaneous inoculation with yeast and bacteria. The experiment was made on pilot scale which closely reproduces winery conditions. The obtained results point out that simultaneous inoculation resulted in a reduction of total time of fermentation and a better control of the malolactic fermentation due to the early dominance of a selected bacterial strain. There were no negative effects on yeast population and alcoholic fermentation performance observed. Differences between the wine sensory attributes were no significant or they were in favour of simultaneous inoculations. No statistical differences in the biogenic amine levels between different timings of inoculation were found.
EEA Mendoza
Fil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Soria, Adriana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Catania, Carlos Domingo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Krieger, Sibylle. Lallemand S.A; Alemania
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
Food Technology and Biotechnology 47 (2) : 192–201 (2009)
Materia
Vinos
Levadura de Vino
Fermentación Maloláctica
Propiedades Organolépticas
Inoculación
Vino Tinto
Wines
Wine Yeast
Malolactic Fermentation
Organoleptic Properties
Inoculation
Red Wines
Variedad Malbec
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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network_name_str INTA Digital (INTA)
spelling Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of WinesMassera, Ariel FernandoSoria, AdrianaCatania, CarlosKrieger, SibylleCombina, MarianaVinosLevadura de VinoFermentación MalolácticaPropiedades OrganolépticasInoculaciónVino TintoWinesWine YeastMalolactic FermentationOrganoleptic PropertiesInoculationRed WinesVariedad MalbecMalolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic fermentation in Malbec musts from a warm climate wine growing region during two consecutive vintages, with a specific consideration for the sensory and sanitary wine parameters. In this study traditional vinification, where malolactic bacteria were inoculated after the completion of alcoholic fermentation, was compared with a simultaneous inoculation with yeast and bacteria. The experiment was made on pilot scale which closely reproduces winery conditions. The obtained results point out that simultaneous inoculation resulted in a reduction of total time of fermentation and a better control of the malolactic fermentation due to the early dominance of a selected bacterial strain. There were no negative effects on yeast population and alcoholic fermentation performance observed. Differences between the wine sensory attributes were no significant or they were in favour of simultaneous inoculations. No statistical differences in the biogenic amine levels between different timings of inoculation were found.EEA MendozaFil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Soria, Adriana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Catania, Carlos Domingo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Krieger, Sibylle. Lallemand S.A; AlemaniaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFaculty of Food Technology and Biotechnology, University of Zagreb (Croacia)2021-01-08T13:49:18Z2021-01-08T13:49:18Z2009info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/8579https://www.ftb.com.hr/images/pdfarticles/2009/April-June/47-192.pdf1330-98621334-2606Food Technology and Biotechnology 47 (2) : 192–201 (2009)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:45:07Zoai:localhost:20.500.12123/8579instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:45:07.574INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
title Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
spellingShingle Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
Massera, Ariel Fernando
Vinos
Levadura de Vino
Fermentación Maloláctica
Propiedades Organolépticas
Inoculación
Vino Tinto
Wines
Wine Yeast
Malolactic Fermentation
Organoleptic Properties
Inoculation
Red Wines
Variedad Malbec
title_short Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
title_full Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
title_fullStr Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
title_full_unstemmed Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
title_sort Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
dc.creator.none.fl_str_mv Massera, Ariel Fernando
Soria, Adriana
Catania, Carlos
Krieger, Sibylle
Combina, Mariana
author Massera, Ariel Fernando
author_facet Massera, Ariel Fernando
Soria, Adriana
Catania, Carlos
Krieger, Sibylle
Combina, Mariana
author_role author
author2 Soria, Adriana
Catania, Carlos
Krieger, Sibylle
Combina, Mariana
author2_role author
author
author
author
dc.subject.none.fl_str_mv Vinos
Levadura de Vino
Fermentación Maloláctica
Propiedades Organolépticas
Inoculación
Vino Tinto
Wines
Wine Yeast
Malolactic Fermentation
Organoleptic Properties
Inoculation
Red Wines
Variedad Malbec
topic Vinos
Levadura de Vino
Fermentación Maloláctica
Propiedades Organolépticas
Inoculación
Vino Tinto
Wines
Wine Yeast
Malolactic Fermentation
Organoleptic Properties
Inoculation
Red Wines
Variedad Malbec
dc.description.none.fl_txt_mv Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic fermentation in Malbec musts from a warm climate wine growing region during two consecutive vintages, with a specific consideration for the sensory and sanitary wine parameters. In this study traditional vinification, where malolactic bacteria were inoculated after the completion of alcoholic fermentation, was compared with a simultaneous inoculation with yeast and bacteria. The experiment was made on pilot scale which closely reproduces winery conditions. The obtained results point out that simultaneous inoculation resulted in a reduction of total time of fermentation and a better control of the malolactic fermentation due to the early dominance of a selected bacterial strain. There were no negative effects on yeast population and alcoholic fermentation performance observed. Differences between the wine sensory attributes were no significant or they were in favour of simultaneous inoculations. No statistical differences in the biogenic amine levels between different timings of inoculation were found.
EEA Mendoza
Fil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Soria, Adriana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Catania, Carlos Domingo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Krieger, Sibylle. Lallemand S.A; Alemania
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic fermentation in Malbec musts from a warm climate wine growing region during two consecutive vintages, with a specific consideration for the sensory and sanitary wine parameters. In this study traditional vinification, where malolactic bacteria were inoculated after the completion of alcoholic fermentation, was compared with a simultaneous inoculation with yeast and bacteria. The experiment was made on pilot scale which closely reproduces winery conditions. The obtained results point out that simultaneous inoculation resulted in a reduction of total time of fermentation and a better control of the malolactic fermentation due to the early dominance of a selected bacterial strain. There were no negative effects on yeast population and alcoholic fermentation performance observed. Differences between the wine sensory attributes were no significant or they were in favour of simultaneous inoculations. No statistical differences in the biogenic amine levels between different timings of inoculation were found.
publishDate 2009
dc.date.none.fl_str_mv 2009
2021-01-08T13:49:18Z
2021-01-08T13:49:18Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/8579
https://www.ftb.com.hr/images/pdfarticles/2009/April-June/47-192.pdf
1330-9862
1334-2606
url http://hdl.handle.net/20.500.12123/8579
https://www.ftb.com.hr/images/pdfarticles/2009/April-June/47-192.pdf
identifier_str_mv 1330-9862
1334-2606
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Faculty of Food Technology and Biotechnology, University of Zagreb (Croacia)
publisher.none.fl_str_mv Faculty of Food Technology and Biotechnology, University of Zagreb (Croacia)
dc.source.none.fl_str_mv Food Technology and Biotechnology 47 (2) : 192–201 (2009)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.558318

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