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
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/8579
Ver los metadatos del registro completo
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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)2025-09-04T09:48:45Zoai: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:l2025-09-04 09:48:45.737INTA 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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1842341384025014272 |
score |
12.623145 |