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


     

Am. J. Enol. Vitic. 58:3:341-345 (2007)
Copyright © 2007 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text
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 Similar articles in ISI Web of Science
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 Google Scholar
Google Scholar
Right arrow Articles by Main, G. L.
Right arrow Articles by Morris, J. R.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Main, G. L.
Right arrow Articles by Morris, J. R.
Agricola
Right arrow Articles by Main, G. L.
Right arrow Articles by Morris, J. R.

Reduction of Malic Acid in Wine Using Natural and Genetically Enhanced Microorganisms

Gary L. Main1,*, Renee T. Threlfall1 and Justin R. Morris2

1 Postdoctoral associate, 2 Distinguished professor, University of Arkansas, Institute of Food Science and Engineering, 2650 North Young Avenue, Fayetteville, AR 72704.

* Corresponding author (email: gary.main{at}uark.edu; fax: 479 575-2165)

Naturally selected yeast ICV-GRE and 71B, malolactic bacteria Lalvin 31, and genetically enhanced yeast ML01 were compared for biodeacidification of malic acid in production of Vignoles wines. ICV-GRE yeast consumed 18% of malic acid with no lactic acid production. Lalvin 31 added to the wine fermented with ICV-GRE converted the remainder of the malic acid to lactic acid and consumed some citric acid. The ICV-GRE + Lalvin 31 treatment produced less lactic acid compared with the ML01 treatment due to malic acid consumption by the ICV-GRE yeast and had the lowest titratable acidity. ML01 was effective at converting 5.7 g/L (100%) malic to lactic acid during the first 60 hr of fermentation. The 71B yeast consumed 1.9 g/L (33%) of the malic acid with no lactic acid production. Wine produced with ML01 had higher levels of total sulfur dioxide (SO2) than the other treatments. A secondary experiment found that the ML01 yeast produced 34.6 mg/L SO2, which was three times as much as produced by ML01 yeast could be of ICV-GRE and six times as much as 71B. The amount of lactic acid and SO2 concern to enologists depending on style of wine desired.

Key words: malic, Vignoles, genetically modified, ML01






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2007 by the American Society for Enology and Viticulture.