Abstract
Simultaneous fermentation with yeast and malolactic bacteria has been reported as an effective means for increasing production efficiency and microbiological stability, as well as improving the flavor characteristics in wine. In the present study, co-inoculation (i.e., simultaneous yeast and bacteria inoculation) was compared to traditional sequential fermentation (i.e., inoculation of bacteria after completion of primary fermentation) in the vinification of wine made from the red French-American hybrid variety, Chambourcin. Although production length, from the inoculation of primary fermentation through the completion of malolactic fermentation, varied between treatments, yeast and bacteria populations were monitored and enumerated throughout fermentation, showing similar survival trends in both treatments. Alcohol concentration post-malolactic fermentation was statistically (p < 0.05) higher in co-inoculated wines; however, this difference was negligible. No other statistically significant differences amongst wine chemistries were found between treatments. Potential perceptible differences in wines were evaluated using a triangle difference test (n = 92). Consistent with chemical analyses, sensory evaluation showed no perceptible difference between wines produced by co-inoculation or sequential inoculation. This study demonstrates that co-inoculation can be employed as a technique for the vinification of high-acid red varieties, such as Chambourcin, without altering wine quality, while improving production efficiency.
- ©2016 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.