AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 43:3:253-260 (1992)
Copyright © 1992 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Avedovech, R. M.
Right arrow Articles by Sandine, W. E.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Avedovech, R. M., JR.
Right arrow Articles by Sandine, W. E.
Agricola
Right arrow Articles by Avedovech, R. M.
Right arrow Articles by Sandine, W. E.

An Evaluation of Combinations of Wine Yeast and Leuconostoc oenos Strains in Malolactic Fermentation of Chardonnay Wine

Richard M. Avedovech JR. 1, Mina R. Mcdaniel 2, Barney T. Watson 2, and William E. Sandine 3

1 19920 SW Charlene Ct., Aloha, OR 97006
2 Oregon State University, Corvallis, OR 97330
3 Department of Microbiology, Oregon State University, Corvallis, OR 07330

An Oregon Chardonnay juice was divided and inoculated with different yeast strains (Pasteur Champagne, Montrachet, Epernay 2, EC1118, or 10A81). Each must was subdivided and inoculated by a different strain of Leuconostoc oenos for malolactic fermentation (MLF). Selected MLF wines were then submitted to chemical analyses by GLC, HPLC, and GC-MS as well as aroma sensory analysis by Difference from Control method. MLF finished first in Montrachet, followed by Epernay 2 and EC1118 wines. Juices inoculated with Pasteur Champagne and 10A81 did not complete MLF. Sensory analysis showed a significant difference in aroma of MLF wines when compared to control wines of the same yeast type. HPLC analysis indicated a significant increase in acetic acid and disappearance of propionic acid in MLF wine. GLC analysis revealed a decrease in isobutyraldehyde with concomitant increase in isobutanol, suggesting the reduction of isobutyraldehyde. Also, isobutyl acetate decreased in MLF wines while isobutyraldehyde and acetate increased, suggesting the hydrolysis of isobutyl acetate. An unidentified peak occurred in all GLC analysis graphs of MLF wines but not on graphs of control wines. GC-MS analysis identified compounds in MLF wines that were not found in the control wines. These were 4-methyl-3-pentenoic acid, methyl acetate, ethyl hexanoate, hexyl acetate, 1,12-tridecadiene, hexadecanoic acid, 1,2-benzene decarboxylic acid and 2,6,10,18,22-tetracosahexae (or Farnesol).

Key words: Leuconostoc oenos, malolactic fermentation, Chardonnay wine, yeast

Submitted on July 22, 1991




This article has been cited by other articles:


Home page
 Am. J. Enol. Vitic.Home page
K. Arnink and T. Henick-Kling
Influence of Saccharomyces cerevisiae and Oenococcus oeni Strains on Successful Malolactic Conversion in Wine
Am. J. Enol. Vitic., September 1, 2005; 56(3): 228 - 237.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1992 by the American Society for Enology and Viticulture.