RT Journal Article
SR Electronic
T1 Impact of Different Strains of Saccharomyces cerevisiae on Malolactic Fermentation by Oenococcus oeni
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 246
OP 251
DO 10.5344/ajev.2003.54.4.246
VO 54
IS 4
A1 Jesper T. Larsen
A1 Jan-Clair Nielsen
A1 Birgitte Kramp
A1 Marianne Richelieu
A1 Pia Bjerring
A1 Mette J. Riisager
A1 Nils Arneborg
A1 Charles G. Edwards
YR 2003
UL http://www.ajevonline.org/content/54/4/246.abstract
AB The ability of different strains of wine yeast (Saccharomyces cerevisiae) to inhibit malolactic bacteria (Oenococcus oeni) was studied using Chardonnay musts. Initial experiments indicated that the bacterial inhibition in a wine fermented by yeast V-1116 could be removed by addition of acetaldehyde or H2O2, compounds that can potentially neutralize the antibacterial properties of any SO2 produced by yeast. Malolactic fermentation was induced in fermenting grape musts or wines inoculated with different commercial strains of S. cerevisiae. Although the yeasts released <15 to 75 mg/L total SO2 during fermentation, little if any free SO2 (<3 mg/L) was produced. As O. oeni was generally inhibited in wines that contained higher amounts of total SO2, the lack of free SO2 suggests that bound SO2 may be more inhibitory than previously thought. Furthermore, bacterial inhibition was strongest in wines where the majority of SO2 was not bound to acetaldehyde but bound to other unidentified molecules. However, SO2 production by yeast did not always account for the inhibition of O. oeni, and the presence of other inhibitory mechanisms is probable.Acknowledgments: This research was performed as part of the master's thesis of J.T. Larsen and the sabbatical leave of C.G. Edwards to Chr. Hansen. The authors extend their appreciation to Chr. Hansen, Lallemand Inc., and Lesaffre Group for providing yeast strains and to Chr. Hansen and Washington State University for financial support of this research.