Simultaneous inoculation with yeast and bacteria on Malbec (Vitis vinifera) musts: effect on fermentation performance, sensory and sanitary attributes of wines.

MASSERA, ARIEL; SORIA, ADRIANA; CATANIA, CARLOS; KRIEGER, SYBILLE; COMBINA, MARIANA

FOOD TECHNOLOGY AND BIOTECHNOLOGY

University of Zagreb

Año: 2009 vol. 42 p. 192 - 201

1330-9862

Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of bacteria inoculation on the performance of alcoholic and malolactic fermentation performance 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 completion of alcoholic fermentation, was compared with a simultaneous yeast/bacteria inoculation. The experience 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 bacteria strain. No negative effects on yeast population and alcoholic fermentation performance were observed. Differences between wine sensory attributes were no significant or they were in favour of simultaneous inoculations. No statistical differences in the biogenic amine levels between timing of inoculation were found.