RT Journal Article
SR Electronic
T1 Impact of Pediococcus spp. on Pinot noir Wine Quality and Growth of Brettanomyces
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP ajev.2015.15011
DO 10.5344/ajev.2015.15011
A1 Matthew T. Strickland
A1 Lauren M. Schopp
A1 Charles G. Edwards
A1 James P. Osborne
YR 2016
UL http://www.ajevonline.org/content/early/2016/02/25/ajev.2015.15011.abstract
AB Impacts of Pediococcus spp. isolated from commercial wines obtained from Oregon and Washington state on the chemistry, microbiology, and sensory quality of Pinot noir wines were investigated. Initially, species were inoculated into wines after alcoholic fermentation and were then chemically and sensorially analyzed after 60 days. All pediococci isolates partially degraded l-malic acid with P. damnosus OW2 and P. parvulus OW7 completing the malolactic fermentation (MLF). Despite achieving extensive populations (>106 CFU/mL), generally low concentrations of biogenic amines were detected (<3 mg/L total), the exception being those wines inoculated with P. inopinatus OW8 (>5 mg/L). Production of d-lactic acid varied between isolates, where strain OW7 produced the highest concentration (264 mg/L). Diacetyl concentrations also varied with some wines containing low levels (<0.5 mg/L) while others contained excessive amounts (>15 mg/L). Furthermore, growth of some pediococci resulted in a loss of red color and polymeric pigment content, potentially due to acetaldehyde degradation. Sensory analyses revealed differences in aroma (‘floral’, ‘overall fruit’, ‘red fruit’, and ‘buttery’) and flavor (‘sour’ and ‘astringency’) between wines inoculated with different species and/or strains. When co-inoculated, P. parvulus and B. bruxellensis resulted in wines containing lower concentrations of 4-ethylphenol but reached higher populations compared to solitary inoculations. This study has demonstrated the variability that exists between Pediococcus species and strains in the production of various spoilage products and the potential range of sensory effects these bacteria can have on a Pinot noir wine.