SO2 production by wine yeast during alcoholic fermentation
Glycerol and winemaking
ACETALDEHYDE MANAGEMENT DURING WINEMAKING
CO-INOCULATION OF SELECTED WINE BACTERIA
This Winemaking Expert explores the ever increasing practice of co-inoculation. In France and Spain for example, close to 50% of MLF is now done via co-inoculation. The advantages are numerous, such as ensuring a faster more secure process and reducing time for the MLF. Co-inoculation is an important modulator in sensory development, and it helps limit the development of spoilage microorganisms and thus limits off flavor compound productions. For example, a wine bacteria like the Enoferm Beta can produce higher levels of diacetyl during sequential inoculation. Co-inoculation on the other hand, will reduce the production of diacetyl and consequently reinforces the fruity character of white wines. Timing of inoculation, interaction with yeast, the presence of precursors that promote the production of aromatic molecules, pH and temperature conditions are all criteria that modulate aromatic expression in wines. Choosing a wine bacteria has become a parameter to take into consideration for developing a specific wine profile.