RT Journal Article SR Electronic T1 Effect of Two Commercial Malolactic Cultures on the Chemical and Sensory Properties of Chancellor Wines Vinified with Different Yeasts and Fermentation Temperatures JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 42 OP 48 DO 10.5344/ajev.2000.51.1.42 VO 51 IS 1 A1 Pascal Delaquis A1 Margaret Cliff A1 Marjorie King A1 Benoit Girard A1 John Hall A1 Andrew Reynolds YR 2000 UL http://www.ajevonline.org/content/51/1/42.abstract AB Chancellor grapes were vinified with Saccharomyces bayanus strains RC 212 or Montrachet at 15°C and 25°C. Malolactic fermentation (MLF) in wines from each treatment was initiated post-vinification by inoculation with two commercial malolactic (ML) starter cultures (Inobacter and X3) to assess the effect of individual starters on the chemical and sensory properties of the wines. Volatile esters, aldehydes, alcohols, ketones, acids, and sulfur-containing compounds were identified and quantified by gas chromatography/mass spectrometry. Concentrations of several individual compounds were influenced by the ML cultures. Fermentation temperature, ML culture, and yeast strain, acting independently or interacting together, also influenced the development of distinct volatile compounds. In contrast, differences in the intensity of aroma and flavor attributes, when present, could only be ascribed to ML culture, yeast strain, or fermentation temperature interacting together. Higher wine color intensity and citric acid content were measured in wines fermented with ML culture X3. The development of unique or distinct aromas and flavors in Chancellor wines that have undergone MLF is a consequence of complex interactions between metabolites derived from both bacteria and yeast.