Commenced in January 2007
Paper Count: 30840
Using Malolactic Fermentation with Acid- And Ethanol- Adapted Oenococcus Oeni Strain to Improve the Quality of Wine from Champs Bourcin Grape in Sapa - Lao Cai
Abstract:Champs Bourcin black grape originated from Aquitaine, France and planted in Sapa, Lao cai provice, exhibited high total acidity (11.72 g/L). After 9 days of alcoholic fermentation at 25oC using Saccharomyces cerevisiae UP3OY5 strain, the ethanol concentration of wine was 11.5% v/v, however the sharp sour taste of wine has been found. The malolactic fermentation (MLF) was carried out by Oenococcus oeni ATCCBAA-1163 strain which had been preadapted to acid (pH 3-4) and ethanol (8-12%v/v) conditions. We obtained the highest vivability (83.2%) upon malolactic fermentation after 5 days at 22oC with early stationary phase O. oeni cells preadapted to pH 3.5 and 8% v/v ethanol in MRS medium. The malic acid content in wine was decreased from 5.82 g/L to 0.02 g/L after MLF (21 days at 22oC). The sensory quality of wine was significantly improved.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1333200Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1355
 P. G. P. Versari. A, and Cattaneo. M., "Leuconostoc oenos and malolactic fermentation in wine: a review," J. Ind. Microbiol., vol. 23, pp. 447- 455, 1999.
 A. Lonvaud-Funel, "Lactic acid bacteria in the quality improvement and depreciation of wine," Antonie Van Leeuwenhoek, vol. 76, pp. 317-331, 1999.
 S. Q. Liu, " A review: malolactic fermentation in wine beyond deacidification," J Appl Microbiol., vol. 92, pp. 589-601, 2002.
 H. Teixeira, M. G. Goncalves, N. Rozes, A. Ramos, and M. V. San Romao, "Lactobacillic acid accumulation in the plasma membrane of Oenococcus oeni: a response to ethanol stress," Microb. Ecol., vol. 43, pp. 146-153, 2002.
 R. L. Lopez I., P. Santamaria, C. Torres, and F. Ruiz-Larrea, "Performance of malolactic fermentation by inoculation of selected Lactobacillus plantarum and Oenococcus oeni strains isolated from Rioja red wines," Vitis, vol. 47, pp. 123-129, 2008.
 C. T. Lopez I, M. Zarazaga, C. Torres, F. Ruiz-Larrea, "Evidence of mixed wild populations Oenococcus oeni strains of during wine spontaneous malolactic fermentations," Eur. Food Res. Technol., vol. 226, pp. 215-232, 2007.
 J. Guzzo, M. P. Jobin, F. Delmas, L. C. Fortier, D. Garmyn, R. Tourdot- Marechal, B. Lee, and C. Divies, "Regulation of stress response in Oenococcus oeni as a function of environmental changes and growth phase," Int. J. Food Microbiol. , vol. 55, pp. 27-31, 2000.
 A. Bastianini, L. Granchi, S. Guerrini, and M. Vincenzini. , "Fatty acid composition of malolactic Oenococcus oeni strains exposed to pH and ethanol stress," Ital. J. Food Sci. , vol. 12, pp. 333-342, 2000.
 P. G.-C. Maicas S., S. Ferrer, and I. Pardo, "Production of Oenococcus oeni biomass to induce malolactic fermentation in wine by control of pH and substrate addition," Biotechnology Letters, vol. 21, pp. 349-353, 1999.