Implications of new research and technologies for malolactic fermentation in wine
Implications of new research and technologies for malolactic fermentation in wine
The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a secondary or malolactic fermentation (MLF) which is carried out by lactic acid bacteria (LAB) is often undertaken. The MLF involves the bioconversion of malic acid to lactic acid and carbon dioxide. The ability to metabolise l-malic acid is strain specific, and both individual Oenococcus oeni strains and other LAB strains vary in their ability to efficiently carry out MLF. Aside from impacts on acidity, LAB can also metabolise other precursors present in wine during fermentation and, therefore, alter the chemical composition of the wine resulting in an increased complexity of wine aroma and flavour. Recent research has focused on three main areas: enzymatic changes during MLF, safety of the final product and mechanisms of stress resistance. This review summarises the latest research and technological advances in the rapidly evolving study of MLF and investigates the directions that future research may take.
Lactobacillus, Malolactic fermentation, Oenococcus oeni, Wine
8111-8132
Sumby, Krista M.
f54b8f1c-c29e-488b-ab5e-dbb9b2576ba9
Grbin, Paul R.
e1cce428-cbfc-4cd2-aef0-c0e3a076a955
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
October 2014
Sumby, Krista M.
f54b8f1c-c29e-488b-ab5e-dbb9b2576ba9
Grbin, Paul R.
e1cce428-cbfc-4cd2-aef0-c0e3a076a955
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Sumby, Krista M., Grbin, Paul R. and Jiranek, Vladimir
(2014)
Implications of new research and technologies for malolactic fermentation in wine.
Applied Microbiology and Biotechnology, 98 (19), .
(doi:10.1007/s00253-014-5976-0).
Abstract
The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a secondary or malolactic fermentation (MLF) which is carried out by lactic acid bacteria (LAB) is often undertaken. The MLF involves the bioconversion of malic acid to lactic acid and carbon dioxide. The ability to metabolise l-malic acid is strain specific, and both individual Oenococcus oeni strains and other LAB strains vary in their ability to efficiently carry out MLF. Aside from impacts on acidity, LAB can also metabolise other precursors present in wine during fermentation and, therefore, alter the chemical composition of the wine resulting in an increased complexity of wine aroma and flavour. Recent research has focused on three main areas: enzymatic changes during MLF, safety of the final product and mechanisms of stress resistance. This review summarises the latest research and technological advances in the rapidly evolving study of MLF and investigates the directions that future research may take.
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Published date: October 2014
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Funding Information:
This manuscript was undertaken as part of project UA 1302 supported by Australia’s grape growers and winemakers through their investment body, the Australian Grape and Wine Authority, with matching funds from the Australian Government. The University of Adelaide is a member of the Wine Innovation Cluster in Adelaide (wineinnovationcluster.com).
Publisher Copyright:
© 2014, Springer-Verlag Berlin Heidelberg.
Keywords:
Lactobacillus, Malolactic fermentation, Oenococcus oeni, Wine
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Local EPrints ID: 482606
URI: http://eprints.soton.ac.uk/id/eprint/482606
ISSN: 0175-7598
PURE UUID: 4dc96f85-a7e3-45e6-9906-175529792a2c
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Date deposited: 10 Oct 2023 17:00
Last modified: 18 Mar 2024 04:12
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Contributors
Author:
Krista M. Sumby
Author:
Paul R. Grbin
Author:
Vladimir Jiranek
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