Identification of the potential inhibitors of malolactic fermentation in wines
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500174 |
Resumo: | Abstract This exploratory work aims to identify the potential inhibitors of lactic bacterial growth and to propose enological practices to guarantee the occurrence of spontaneous malolactic fermentation (MLF) in wines from traditional and double-pruning management harvests in southeast Brazil. One white wine from a summer harvest and one red wine from a winter harvest that failed to complete MLF were utilized as comparative models to identify inhibitor compounds to lactic bacteria. Wine composition, alcoholic-fermentation temperature and bacterial strain contribute to the success or failure of MLF. Temperatures below 12 °C during alcoholic fermentation decrease lactic bacterial metabolism and may impair the bacteria’s growth after yeast cells lysis. A must pH below 3.2 in a summer harvest impairs bacterial growth, and the association of low pH with a free-SO2 concentration above 10 mg L-1 may inhibit MLF. For grapes with a high sugar content, harvested in the winter cycle, enologists should keep the alcohol content below 15% and control the alcoholic-fermentation temperature. |
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Identification of the potential inhibitors of malolactic fermentation in winesVitiswinemakinglactic bacteriamalic acidcompositionAbstract This exploratory work aims to identify the potential inhibitors of lactic bacterial growth and to propose enological practices to guarantee the occurrence of spontaneous malolactic fermentation (MLF) in wines from traditional and double-pruning management harvests in southeast Brazil. One white wine from a summer harvest and one red wine from a winter harvest that failed to complete MLF were utilized as comparative models to identify inhibitor compounds to lactic bacteria. Wine composition, alcoholic-fermentation temperature and bacterial strain contribute to the success or failure of MLF. Temperatures below 12 °C during alcoholic fermentation decrease lactic bacterial metabolism and may impair the bacteria’s growth after yeast cells lysis. A must pH below 3.2 in a summer harvest impairs bacterial growth, and the association of low pH with a free-SO2 concentration above 10 mg L-1 may inhibit MLF. For grapes with a high sugar content, harvested in the winter cycle, enologists should keep the alcohol content below 15% and control the alcoholic-fermentation temperature.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500174Food Science and Technology v.38 suppl.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.16517info:eu-repo/semantics/openAccessMOTA,Renata Vieira daRAMOS,Cintia LacerdaPEREGRINO,IsabelaHASSIMOTTO,Neuza Mariko AymotoPURGATTO,EduardoSOUZA,Claudia Rita deDIAS,Disney RibeiroREGINA,Murillo de Albuquerqueeng2019-01-21T00:00:00Zoai:scielo:S0101-20612018000500174Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-01-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Identification of the potential inhibitors of malolactic fermentation in wines |
title |
Identification of the potential inhibitors of malolactic fermentation in wines |
spellingShingle |
Identification of the potential inhibitors of malolactic fermentation in wines MOTA,Renata Vieira da Vitis winemaking lactic bacteria malic acid composition |
title_short |
Identification of the potential inhibitors of malolactic fermentation in wines |
title_full |
Identification of the potential inhibitors of malolactic fermentation in wines |
title_fullStr |
Identification of the potential inhibitors of malolactic fermentation in wines |
title_full_unstemmed |
Identification of the potential inhibitors of malolactic fermentation in wines |
title_sort |
Identification of the potential inhibitors of malolactic fermentation in wines |
author |
MOTA,Renata Vieira da |
author_facet |
MOTA,Renata Vieira da RAMOS,Cintia Lacerda PEREGRINO,Isabela HASSIMOTTO,Neuza Mariko Aymoto PURGATTO,Eduardo SOUZA,Claudia Rita de DIAS,Disney Ribeiro REGINA,Murillo de Albuquerque |
author_role |
author |
author2 |
RAMOS,Cintia Lacerda PEREGRINO,Isabela HASSIMOTTO,Neuza Mariko Aymoto PURGATTO,Eduardo SOUZA,Claudia Rita de DIAS,Disney Ribeiro REGINA,Murillo de Albuquerque |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
MOTA,Renata Vieira da RAMOS,Cintia Lacerda PEREGRINO,Isabela HASSIMOTTO,Neuza Mariko Aymoto PURGATTO,Eduardo SOUZA,Claudia Rita de DIAS,Disney Ribeiro REGINA,Murillo de Albuquerque |
dc.subject.por.fl_str_mv |
Vitis winemaking lactic bacteria malic acid composition |
topic |
Vitis winemaking lactic bacteria malic acid composition |
description |
Abstract This exploratory work aims to identify the potential inhibitors of lactic bacterial growth and to propose enological practices to guarantee the occurrence of spontaneous malolactic fermentation (MLF) in wines from traditional and double-pruning management harvests in southeast Brazil. One white wine from a summer harvest and one red wine from a winter harvest that failed to complete MLF were utilized as comparative models to identify inhibitor compounds to lactic bacteria. Wine composition, alcoholic-fermentation temperature and bacterial strain contribute to the success or failure of MLF. Temperatures below 12 °C during alcoholic fermentation decrease lactic bacterial metabolism and may impair the bacteria’s growth after yeast cells lysis. A must pH below 3.2 in a summer harvest impairs bacterial growth, and the association of low pH with a free-SO2 concentration above 10 mg L-1 may inhibit MLF. For grapes with a high sugar content, harvested in the winter cycle, enologists should keep the alcohol content below 15% and control the alcoholic-fermentation temperature. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500174 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500174 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.16517 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.38 suppl.1 2018 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126322902040576 |