Fermentations malolactic

Abrahamse, C.E. and Bartowsky, EJ. (2012) Timing of malolactic fermentation inoculation in Shiraz grape must and wine influence on chemical composition. World J Microbiol Biotechnol 28, 255-265. 

Antalick, G., Perello, M.C., and de Revel, G. (2012) Characterization of fruity aroma modifications in red wines during malolactic fermentation. J Agric Food Chem 60, 12371-12383. 

du Toit, M., and Kossman, J. (2010) Influence of environmental parameters on production of the acrolein precursor 3-hydroxypropionaldehyde by Lactobacillus reuteri DSMZ 20016 and its accumulation by wine lactoba-cilli. Int J Food Microbiol 137, 28-31. 

Bergey s Manual of Systematic Babcteriology. 1986. John G. Holt Editor in Chief, Williamns and Wilkins, Baltimore, USA. 

Bilhere, E., Lucas, P.M., Claisse, O., and Lonvaud-Funel, A. (2009) Multilocus sequence typing of Oenococcus oeni detection of two subpopulations shaped by intergenic recombination. Appl Environ Microbiol 75,1291-1300. 

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B) Gassiness from malolactic fermentation vinhos verdes wines (from Portugal, white and red)... 

Fig. 1. An amplified outline scheme of the making of various wiaes, alternative products, by-products, and associated wastes (23). Ovals = raw materials, sources rectangles = wines hexagon = alternative products (decreasing wine yield) diamond = wastes. To avoid some complexities, eg, all the wine vinegar and all carbonic maceration are indicated as red. This is usual, but not necessarily tme. Similarly, malolactic fermentation is desired in some white wines. FW = finished wine and always involves clarification and stabilization, as in 8, 11, 12, 13, 14, 15, 33, 34, followed by 39, 41, 42. It may or may not include maturation (38) or botde age (40), as indicated for usual styles. Stillage and lees may be treated to recover potassium bitartrate as a by-product. Pomace may also yield red pigment, seed oil, seed tannin, and wine spidts as by-products. Sweet wines are the result of either arresting fermentation at an incomplete stage (by fortification, refrigeration, or other means of yeast inactivation) or addition of juice or concentrate.

In addition to alcohoHc fermentation, a malolactic fermentation by certain desirable strains of lactic acid bacteria needs to be considered. Occasionally, wild strains produce off-flavors. Malolactic fermentation is desirable in many red table wines for increased stabiUty, more complex flavor, and sometimes for decreased acidity. Selected strains are often added toward the end of alcohoHc fermentation. AH the malic acid present is converted into lactic acid, with the resultant decrease of acidity and Hberation of carbon dioxide. Obviously this has more effect on the acidity the more malic acid is present, and this is the case in wine from underripe, too-tart grapes. Once malolactic fermentation has occurred, it does not recur unless another susceptible wine is blended. 

Other Food Uses. Jellies, jams, and preserves use malic acid to balance flavor and adjust pH for pectin set. Canned fmits and vegetables employ malic acid in combination with ascorbic acid to produce a synergistic effect that aids in the reduction of browning. Wine and cider producers use malic acid in malolactic fermentation to provide bouquet and for pH adjustment. 

The sugars in fruits such as grapes are feimented by yeasts to produce wines. In winemaking, lactic acid bacteria convert malic acid into lactic acid in malolactic fermentation in fruits with high acidity. Acetobacter and Gluconobacter oxidise ethanol in wine to acetic acid (vinegar). 

Malleability, of silver, 22 641 Malleable irons, 14 522 Malolactic fermentation, 26 313—314 Malonic acid, 23 419 Malononitrile, 8 174 Malting, 75 523. See also Malts barley cleaning and grading for, 75 525-527... 

Hernandez-Orte, P., Lapena, A. C., Escudero, A., Astrain, J., Baron, C., Pardo, 1., Polo, L., Ferrer, S., Cacho, J., and Ferreira, V. (2009). Effect of micro-oxygenation on the evolution of aromatic compounds in wines Malolactic fermentation and ageing in wood. LWT— Food Sci. Technol. 42, 391 01. 

Ortega-Heras, M., Rivero-Perez, M. D., Perez-Magarino, S., Gonzalez-Huerta, C., and Gon-zalez-Sanjose, M. L. (2008). Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation. 

Figure 8.9—Separation of the main organic acids in white wine. Malic and lactic acids are indicators of the classical malolactic (fermentation process application note from TSP).

T. Henick-Kling, Malolactic Fermentation. In Wine, Microbiology and Biotechnology (G. Fleet, ed.), Hardwood Academic, Chur, Switzerland, p. 314 (1993). 

In this chapter, we reviewed the effect of commonly used herbicides, insecticides, and fungicides on yeasts. We also studied the effect of alcoholic and malolactic fermentation on pesticide residues. 

In the fermentative process, the first step is due to yeasts which transform sugars to alcohol (alcoholic fermentation). This is followed by a second fermentation step (malolactic fermentation), which corresponds to the transformation of L-malic acid to L-lactic acid. 

Malolactic fermentation (MLF) is an important secondary fermentation that occurs in many wines generally about 2-3 weeks after completion of the alcoholic fermentation. Lactic acid bacteria, principally Oenococcus oeni (formerly Leuconostoc oenos) are responsible for this fermentation. 

Ruediger, G. A., Pardon, K. H., Sas, A. N., Godden, P. W., and Pollnitz, A. (2005). Fate of pesticides during the wine-making process in relation to malolactic fermentation.. Agric. Food Chem. 53, 3023-3026. 

Vidal, M. T., Poblet, M., Constanti, M., and Bordons, A. (2001). Inhibitory effect of copper and dichlofluanid on Oenococcus oeni and malolactic fermentation. Am.. Enol. Vitic. 52, 223-229. 

FIGURE 4.21 H NMR spectra (400 MHz) of time course evolution of red wine in alcoholic and malolactic fermentations for grape red must (pH 3). Peaks 1, ethanol 2, ethanol satellites 3, lactic acid 4, acetic acid 5, succinic acid 6, malic acid 7, 2,3-butanediol 8, proline 9, alanine. (From Avenoza et at, 2006.)... 

Avenoza, A., Busto, J. H., Canal, N., and Peregrina, J. M. (2006). Time course of the evolution of malic and lactic acids in the alcoholic and malolactic fermentation of grape must by quantitative 1H NMR (qHNMR) spectroscopy. J. Agric. Food Chem. 54, 4715-4720. 

Son, H. S., Hwang, G. S., Park, W. M., Hong, Y. S., and Lee, C. H. (2009c). Metabolomic characterization of malolactic fermentation and fermentative behaviors of wine yeast in grape wine.. Agric. Food Chem. 57, 4801-4809. 

Esti et al. [8] L-Lactate L-Malate Micro-malolactic fermentation in red wine Lactate oxidase/in a nylon membrane with glutaraldehyde or NAD(P)+-dependent l-malate dehydrogenase oxaloacetate decarboxylating/ immobilised in an aminopropyl glass beads reactor Platinum electrode/ +650mV vs. Ag/AgCl Phenazine methosulfate (for malate sensor)... 

M. Esti, G. Volpe, L. Micheli, E. Delibato, D. Compagnone, D. Moscone and G. Palleschi, Electrochemical biosensors for monitoring malolactic fermentation in red wine using two strains of Oenococcus oeni, Anal. Chim. Acta, 513(1) (2004) 357-364. 

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