Biological Deacidification Strategies for White Wines

• E. Gardoni ^[1] ; S. Benito ^[2] ; S. Scansani ^[1] ; S. Brezina ^[1] ; S. Fritsch ^[1] ; D. Rauhut ^[1]
  1. [1] Hochschule Geisenheim University

     Hochschule Geisenheim University

     Rheingau-Taunus-Kreis, Alemania

     
  2. [2] Polytechnic University of Madrid Department of Chemistry and Food Technology
• Localización: South african journal of enology and viticulture, ISSN 0253-939X, Vol. 42, Nº 2, 2021, págs. 114-122
• Idioma: inglés
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• Resumen

  • Traditionally, the use of malolactic fermentation gives rise to microbiologically stable wines. However, malolactic fermentation is not free from possible collateral effects that can take place under specific scenarios. The present work tests the influence of different biological deacidification strategies on the volatile and non-volatile components of white must from Germany. The study compared mixed cultures of Lachancea thermotolerans and Schizosaccharomyces pombe and a pure culture of Sc. pombe to the classical biological deacidification process performed by lactic acid bacteria. Strains of Oenococcus oeni and Lactiplantibacillus plantarum were co- or sequentially inoculated with S. cerevisiae to carry out malolactic fermentation. Different fermentation treatments took place at a laboratory scale of 0.6 L in vessels of 0.75 L. The instrumental techniques Fourier-transform mid-infrared spectroscopy (FT-MIR), high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) were used to evaluate different chemical parameters in the final wines. The results showed the ability of Sc. pombe to consume malic acid in combination with L. thermotolerans without using S. cerevisiae or lactic acid bacteria. Fermentations involving Sc. pombe consumed all the malic acid, although they reduced the concentrations of higher alcohols, fatty acids and acetic acid. Simultaneous alcoholic and malolactic fermentations reduced malic acid by about 80%, while classical malolactic fermentation reduced it by 100%. Fermentations involving L. thermotolerans produced the highest lactic acid, ester and glycerol concentrations.