Effect of simultaneous inoculation with yeast and bacteria on fermentation kinetics and key wine parameters of cool-climate Chardonnay

Applied and Environmental Microbiology

Volumn 72, Issue 1, 2006, Pages 221-227

  Jussier, Delphine ^a,b   Morneau, Amélie Dubé ^a   De Orduña, Ramón Mira ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; ETHANOL; FERMENTATION; FRUITS; YEAST;

ALCOHOLIC FERMENTATION (AF); MALOLACTIC FERMENTATION (MLF); VINIFICATION;

WINE;

ACETALDEHYDE; AMMONIA; ARGININE; CARBOXYLIC ACID DERIVATIVE; CITRULLINE; FRUCTOSE; GLUCOSE; NITROGEN DERIVATIVE; ORNITHINE; UREA;

ACETALDEHYDE; ACETIC ACID; AMMONIUM COMPOUND; BACTERIUM; ETHANOL; FERMENTATION; GLUCOSE; INOCULATION; NITROGEN COMPOUND; NUTRIENT; PH; YEAST;

ALCOHOLIC FERMENTATION; ARTICLE; BACTERIAL INFECTION; BINDING KINETICS; CHARDONNAY; FERMENTATION; FERMENTATION TECHNIQUE; GRAPE; INHIBITION KINETICS; LACTIC ACID BACTERIUM; LEGAL ASPECT; MALOLACTIC FERMENTATION; NONHUMAN; STATISTICAL SIGNIFICANCE; WINE; CLIMATE; COLD; GRAM POSITIVE COCCI; GROWTH, DEVELOPMENT AND AGING; KINETICS; METABOLISM; MICROBIOLOGY; PH; SACCHAROMYCES CEREVISIAE;

FRUITS;

BACTERIA (MICROORGANISMS); VITIS SP.;

CLIMATE; COLD; FERMENTATION; GRAM-POSITIVE COCCI; HYDROGEN-ION CONCENTRATION; KINETICS; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

EID: 33644850615     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.72.1.221-227.2006     Document Type: Article

References (53)

1. Alexandre, H., P. J. Costello, F. Remize, J. Guzzo, and M. Guilloux-Benatier. 2004. Saccharomyces cerevisiae-Oenococcus oeni interactions in wine: current knowledge and perspectives. Int. J. Food Microbiol. 93:141-154.
2. Bartok, C., G. Szalai, Z. Lorincz, G. Börcsök, and F. Sági. 1994. High-speed RP-HPLC/FL analysis of amino acids after automated two-step derivatization with o-phtalaldidehyde/3-mercaptoproprionic acid and 9-fluorenylmethyl chloroformate. J. Liquid Chromatogr. 17:4391.
3. Beelman, R. B., R. M. Keen, M. J. Banner, and S. W. King. 1982. Interaction between wine yeast and malolactic bacteria under wine conditions. Dev. Ind. Microbiol. 23:107-121.
4. Beelman, R. B., and R. E. Kunkee. 1985. Inducing simultaneous malolactic-alcoholic fermentation in red table wines, 97-112. In T. H. Lee (ed.), Proceedings of the Australian Society of Viticulture and Oenology Seminar on Malolactic Fermentation. Australian Wine Research Institute, Urrbrae, Australia.
5. Beelman, R. B., and R. E. Kunkee. 1987. Inducing simultaneous malolactic/alcoholic fermentations. Pract. Winery Vineyard July/Aug. 1987:44-56.
6. Blackburn, D. 1984. Present technology in the use of malolactic bacteria. Pract. Winery 5:64-72.
7. Bourdineaud, J. P., B. Nehme, and A. Lonvaud-Funel. 2002. Arginine stimulates preadaptation of Oenococcus oeni to wine stress. Sci. Aliment. 22:113-121.
8. Bréchot, P., S. Chauvet, and M. Croson. 1974. Influence de la concentration initiale de l'acide malique des moûts sur le déclenchement et l'évolution de la fermentation malo-lactique. Ann. Technol. Agric. 23:411-420.
9. Cofran, D. R., and J. Meyer. 1970. The effect of fumaric acid on malo-lactic fermentation. Am. J. Enol. Vitic. 21:189-192.
10. Corison, C. A., C. S. Ough, H. W. Berg, and K. W. Nelson. 1979. Must acetic acid and ethyl acetate as mold and rot indicators in grapes. Am. J. Enol. Vitic. 30:130-134.
11. Davis, C. R., D. Wibowo, R. Eschenbruch, T. H. Lee, and G. H. Fleet. 1985. Practical implications of malolactic fermentation: a review. Am. J. Enol. Vitic. 36:290-301.
12. Diaz-Maroto, C., E. Garcia, I. Hermosin, and M. D. Cabezudo. 2001. Changes in Cencibel (Tempranillo) red wines following malolactic fermentation. Alimentaria 321:143-151.
13. Edwards, C. G., K. M. Haag, M. D. Collins, R. A. Hutson, and Y. C. Huang. 1998. Lactobacillus kunkeei sp. nov.: a spoilage organism associated with grape juice fermentations. J. Appl. Microbiol. 84:698-702.
14. Edwards, C. G., A. G. Reynolds, A. V. Rodriguez, M. J. Semon, and J. M. Mills. 1999. Implication of acetic acid in the induction of slow/stuck grape juice fermentations and inhibition of yeast by Lactobacillus sp. Am. J. Enol. Vitic. 50:204-210.
15. Farris, G. A., P. Deiana, M. Budroni, P. Cabras, L. Spanedda, and C. Tuberoso. 1991. The transformation of organic acids in vernaccia wine during flor formation. J. Ferment. Bioeng. 72:138-140.
16. Fourcassie, P., E. Makaga-Kabinda-Massard, A. Belarbi, and A. Maujean. 1992. Growth, D-glucose utilization and malolactic fermentation by Leuconostoc oenos strains in 18 media deficient in one amino acid. J. Appl. Bacteriol. 73:489-496.
17. Garvie, E. I. 1967. The growth factor and amino acid requirements of species of the genus Leuconostoc, including Leuconostoc paramesenteroides (sp.nov) and Leuconostoc oenos. J. Gen. Microbiol. 48:439-447.
18. Gottschalk, G. 1986. Bacterial metabolism. Springer-Verlag, New York, N.Y.
19. Grimaldi, A., H. McLean, and V. Jiranek. 2000. Identification and partial characterization of glycosidic activities of commercial strains of the lactic acid bacterium Oenococcus oeni. Am. J. Enol. Vitic. 51:362-369.
20. Grossmann, M., D. Rauhut, S. Jungwirth, A. Bercher, M. Schmitt, and S. A. Krieger. 2002. Bacteria starter cultures and malolactic fermentations: impact of inoculation time and cell development on MLF in Riesling wines, 27-32. In Proceedings of the Lallemand Technical Meeting on Yeast-Bacteria Interactions. Lallemand S.A., Toulouse, France.
21. 2 and timing of inoculation. Am. J. Enol. Vitic. 45:464-469.
22. Herrero, M., I. Cuesta, L. A. Garcia, and M. Diaz. 1999. Changes in organic acids during malolactic fermentation at different temperatures in yeast-fermented apple juice. J. Inst. Brew. 105:191-195.
23. Huang, Y. C., C. G. Edwards, J. C. Peterson, and K. M. Haag. 1996. Relationship between sluggish fermentations and the antagonism of yeast by lactic acid bacteria. Am. J. Enol. Vitic. 47:1-10.
24. Iland, P. G. 1988. Techniques for accurate analysis of grape juice and wine. Patrick Iland Wine Promotions, Gawler, Australia.
25. King, S. W., and R. B. Beelman. 1986. Metabolic interactions between Saccharomyces cerevisiae and Leuconostoc oneos in a model juice/wine system. Am. J. Enol. Vitic. 37:53-60.
26. Krieger, S. A. 1993. The use of active dry malolactic starter cultures. Aust. N. Zealand Wine Ind. J. 8:56-62.
27. Krieger, S. A. 2002. Starter cultures for the malolactic fermentation-time of inoculation, 77-91. In H. Trogus (ed.), Proceedings from the 13th International Enology Symposium. International Association of Enology, Management and Wine Marketing, Breisach, Germany.
28. Lafon-Lafourcade, S. 1979. Les origines microbiologiques de l'acidité volatile des vins. Microbiol. Ind. Aliment. 2:33-48.
29. Lafon-Lafourcade, S., V. Lucmaret, and A. Joyeux. 1980. Quelques observations sur la formation d'acide acetique par les bacteries lactiques. Conn. Vigne Vin. 14:183-194.
30. Larsen, J. T., J.-C. Nielsen, B. Kramp, M. Richelieu, P. Bjerring, M. J. Riisager, N. Arneborg, and C. G. Edwards. 2003. Impact of different strains of Saccharomyces cerevisiae on malolactic fermentation by Oenococcus oeni. Am. J. Enol. Vitic. 54:246-251.
31. Lawless, H. T., and H. Heymann. 1999. Sensory evaluation of food. Principles and practices. Kluwer Academic/Plenum Publishers, New York, N.Y.
32. Lemaresquier, H. 1987. Inter-relationship between strains of Saccharomyces cerevisiae from Champagne area and lactic acid bacteria. Lett. Appl. Microbiol. 4:91-94.
33. Liu, S.-Q., and G. J. Pilone. 2000. An overwiew of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications. Int. J. Food Sci. Technol. 35:49-61.
34. Lonvaud-Funel, A. 1999. Lactic acid bacteria in the quality improvement and depreciation of wine. Antonie Leeuwenhoek 76:317-331.
35. Lonvaud-Funel, A., J. P. Masclef, A. Joyeux, and Y. Paraskevopoulos. 1988. Etude des interactions entre levures et bactéries lactiques dans le mout de raisin. Conn. Vigne Vin. 22:11-24.
36. Maicas, S., S. Ferrer, and I. Pardo. 2002. NAD(P)H regeneration is the key for heterolactic fermentation of hexoses in Oenococcus oeni. Microbiology 148:325-332.
37. Mira de Orduña, R., M. L. Patchett, S.-Q. Liu, and G. J. Pilone. 2001. Growth and arginine metabolism of the wine lactic acid bacteria Lactobacillus buchneri and Oenococcus oeni at different pH values and arginine concentrations. Appl. Environ. Microbiol. 67:1657-1662.
38. Nielsen, J.-C., C. A. Prahl, and A. Lonvaud-Funel. 1996. Malolactic fermentation in wine by direct inoculation with freeze-dried Leuconostoc oenos cultures. Am. J. Enol. Vitic. 47:42-48.
39. Nielsen, J.-C., and M. Richelieu. 1999. Control of flavour development in wine during and after malolactic fermentation by Oenococcus oeni. Appl. Environ. Microbiol. 65:740-745.
40. Osborne, J. P., R. Mira de Orduña, S.-Q. Liu, and G. J. Pilone. 2000. Acetaldehyde metabolism by wine lactic acid bacteria. FEMS Microbiol. Lett. 191:51-55.
41. Pilone, G. J., B. C. Rankine, and D. A. Pilone. 1974. Inhibiting malolactic fermentation in Australian dry red wines by adding fumaric acid. Am. J. Enol. Vitic. 25:99-107.
42. Rasmussen, J. E., E. Schultz, R. E. Snyder, R. S. Jones, and C. R. Smith. 1995. Acetic acid as a causative agent in producing stuck fermentations. Am. J. Enol. Vitic. 46:278-280.
43. Rauhut, D., S. Jungwirth, S. A. Krieger, and M. Grossmann. 2001. Influence of the time of inoculation of the malolactic fermentation and the interactions between yeasts and bacteria, 39-47. In Proceedings of the Lallemand Technical Meeting on Nutritional Aspects. II Synergy between yeasts and bacteria. Lallemand, Toulouse, France.
44. Ribéreau-Gayon, P., D. Dubourdieu, B. Donèche, and A. Lonvaud-Funel. 1998. Traité d'Oenologie I. Dunod, Paris, France.
45. Ribéreau-Gayon, P., Y. Glories, A. Maujean, and D. Dubourdieu. 1998. Traité d'Oenologie II. Dunod, Paris, France.
46. Roessler, E. B., R. M. Pangborn, J. L. Sidel, and H. Stone. 1978. Expanded statistical tables for estimating significance in paired-preference, paired-difference, duo-trio and triangle tests. J. Food Sci. 43:940-947.
47. Rosi, I., G. Fia, and V. Canuti. 2003. Influence of different pH values and inoculation time on the growth and malolactic activity of a strain of Oenococcus oeni. Aust. J. Grape Wine Res. 9:194-199.
48. Scudamore-Smith, P. D., R. L. Hooper, and E. D. McLaran. 1990. Color and phenolic changes of Cabernet Sauvignon wine made by simultaneous yeast/bacterial fermentation and extended pomace contact. Am. J. Enol. Vitic. 41:57-67.
49. Somers, T. C., and L. G. Wescombe. 1987. Evolution of red wines. II. An assessment of the role of acetaldehyde. Vitis 26:27-36.
50. Stevens, D., and C. S. Ough. 1993. Ethyl carbamate formation: reaction of urea and citrulline with ethanol in wine under low to normal temperature conditions. Am. J. Enol. Vitic. 44:309-312.
51. Tonon, T., J. P. Bourdineaud, and A. Lonvaud-Funel. 2001. Arginine degradation by Oenococcus oeni: energetic and genetical aspects. Lait 81:139-150.
52. Vaillant, H., P. Formisyn, and V. Gerbaux. 1995. Malolactic fermentation of wine: study of the influence of some physico-chemical factors by experimental design assays. J. Appl. Bacteriol. 79:640-650.
53. Wibowo, D., G. H. Fleet, T. H. Lee, and R. E. Eschenbruch. 1988. Factors affecting the induction of malolactic fermentation in red wines with Leuconostoc oenos. J. Appl. Bacteriol. 64:421-428.