Chardonnay malolactic fermentation

DTncecco, N., Bartowsky, E,L, Kassara, S., Lante, A., SpettoU, P. Henschke, P.A. (2004). Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation. Pood Microbiol, 21, 257-265. 

Laurent, M.H., Henick-Kling, T., Acree, T.E. (1994). Changes in the aroma and odor of Chardonnay wine due to malolactic fermentation. Wein-Wissenschaft, 49, 3-10. 

Wines, which were made from separate lots of the Napa Merlot and Cabernet Sauvignon fruit, were vinified at UC Davis, remaining on skins until approximately 5° Brix. The base wine used in the sensory study was a 1993 Napa Chardonnay also made at UC Davis. None of the wines had oak treatment or went through malolactic fermentation. The wines were bottled into 750 mL clear glass bottles sealed with screw cap closures. 

Table 1.4 Carbonyl compounds identified as PFBOA-derivatives in the chromatogram Figure 1.18 relative to GC/MS analysis of a Cabernet Sauvignon wine. I.S., internal standard. (Reprinted from Vitis, 41, 2002, Flamini etal., Changes in carbonyl compounds in Chardonnay and Cabernet Sauvignon wines as a consequence of malolactic fermentation, p. 109. Reproduced by permission of VITIS, journal of grapevine research).

Rodriguez, A.V. and Manca de Nadra, M.C. 1995. Effect of pH and hydrogen peroxide produced by Lactobacillus hilgardii on Pediococcus pentosaceus growth. FEMS Microbiol. Lett. 128, 59-62. Rodriguez, S.B., Amberg, E., Thornton, RJ., and McLellan, M.R. 1990. Malolactic fermentation in Chardonnay Growth and sensory effects of commercial strains of Leuconostoc oenos. J. Appl. Bacteriol. 68, 139-144. 

Semon, MJ., Edwards, C.G., Forsyth, D., and Dinn, C. 2001. Inducing malolactic fermentation in Chardonnay musts and wines using different strains of Oenococcus oeni. Aust. J. Grape Wine Res. 7, 52-59. 

Tegmo-Larsson, I.M., Spittler, T.D., and Rodriguez, S.B. (1989). Effect of malolactic fermentation on ethyl carbamate formation in Chardonnay wine, Am. J. Enol. Vitic., 40(2), 106-108. 

Table 1.10. Composition of Chardonnay wines after tartaric stabilization, depending on the time of acidification (addition to must or wine after malolactic fermentation). Cuvees were acidified with 1 g/1 tartaric acid and second pressings with 1.5 g/1. (Dartiguenave, 1998)...

Kosseva M., Beschkov V., Kennedy J.F. and Lloyd L.L. Malolactic fermentation in Chardonnay wine by immobilized Lactobacillus casei cells. Process Biochemistry 33 (8) (1998) 793-797. 

Primary fermentation with yeasts as well as malolactic fermentation, which is standard for most red wine production and for some white varieties such as chardonnay, have been associated with the occurrence of biogenic amines such as tyramine, putrescine, cadaverine, histamine, and phenylethylamine in wine. Histamine can produce headaches and hypotension, whereas some aromatic amines such as tyramine and phenylethylamine can cause migraines and hypertension. The concentration and content of biogenic amines in wines are variable and depend on the storage time and conditions, quality of raw materials, and possible microbial contamination during the wine-making process [336]. 

The citrus flavor in wine is due to citric acid, the same acid found in lemons, limes, and oranges. An apple flavor is found in wines that contain malic acid. The buttery flavor, often desired in chardonnays, is due to lactic acid. The buttery flavor is often enhanced by using a strain of bacteria that converts the grape s malic acid into lactic acid, a process called malolactic fermentation. Wines also contain tartaric acid, a particularly sour acid, and acetic acid, the acid in vinegar. Too much acetic acid is considered a serious fardt in most wines. 

Today, many Chardonnay wines made throughout the world according to the Burgundy model undergo malolactic fermentation more for the aromatic consequences than for deacidification and stabilization. In these same cases, the juices are often acidified to be capable of malolactic fermentation. These practices may shock a European winemaker but are employed to produce a certain type of wine. 

There is still some discussion concerning the beneflcial effect of malolactic fermentation on Champagne aromas. If it is properly controlled, it improves the quality of acidic wines, especially Chardonnay, as the bacterial activity enhances their aromas (Section 13.7.6). In other cases, it may result in wines lacking freshness that age too rapidly and may even necessitate the addition of tartaric acid to raise the acidity level (Volume 2, Section 1.4.3). 

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