Wine bacteria to control volatile phenols from Brettanomyces
This issue of the Winemaking Update explores a natural way to control Brettanomyces yeast and the volatile phenols they produce, with selected wine bacteria used to conduct malolactic fermentation.
A new concept of Lactobacillus plantarum wine bacteria in high pH wines
This edition of the Winemaking Update presents the latest findings on the use of Lactobacillus plantarum wine bacteria based on new concepts for achieving MLF and for limiting the growth of indigenousflora and possible harmful wine microbes.WUP No 1-2015 ML Prime - Australia
Sculpting the aromatic profile of wine through diacetyl management
In addition to carrying out the bio-deacidification of wine, malolactic (ML) bacteria influence aroma and flavour through various mechanisms, including the production of volatile grape- and yeast derived metabolites. In wine, one of those volatile compounds – diacetyl – has important stylistic implications. This diketone, also known as 2,3-butanedione, is associated with the “buttery” character of wine and is formed as an intermediate metabolite in the reductive decarboxylation of pyruvic acid to 2,3-butanediol.The formation and degradation of diacetyl is closely linked to the growth of such ML bacteria as Oenococcus oeni and the metabolism of sugar, malic acid and citric acid. Yeasts are also able to synthesize diacetyl during alcoholic fermentation (AF). However, most of this diacetyl is further metabolized to acetoin and 2,3-butanediol. This issue of Winemaking Update will review winemaking practices and the latest findings to help modulate diacetyl content in wine through malolactic fermentation (MLF).