Browse > Article

Influence of Oenococcus oeni Inoculation Time on the Quality of MBA Wine  

Lee, Jung-Chang (Dept. of Biological Engineering, Konkuk University)
Choi, Yong-Keun (Dept. of Biological Engineering, Konkuk University)
Yoon, Jae-Yoon (Dept. of Biological Engineering, Konkuk University)
Kim, Hyung Joo (Dept. of Biological Engineering, Konkuk University)
Yi, Dong-Hee (Dept. of Biological Engineering, Konkuk University)
Jung, Seok-Tae (Rural Development Administration)
Lee, Won-Jae (Rural Development Administration)
Publication Information
Culinary science and hospitality research / v.21, no.6, 2015 , pp. 229-241 More about this Journal
Abstract
This study investigated the effect of co-inoculation with Oenococcus oeni on the final quality of domestic MBA(Muscat Baily A) wine. For experiment five types of wine samples were classified for the experiment and the results are as follows; co-inoculation with Oenococcus oeni concurrently (i.e., the S+O.Co sample) reduced wine production time and facilitated the production offor high quality wine. Compared to the other samples, S+O.Co wine had a higher number of viable Oenococcus oeni cells and a rapid reduction in malic acid content although its lactic acid content increased more rapidly. Concurrent inoculation with yeast and Oenococcus oeni allowed malolactic fermentation and alcohol fermentation to be completed at the same time within 14 to 16 days. Therefore, this study showed that co-inoculation of S+O.Co wine with Oenococcus oeni had an effect through quality improvement, reduced wine making time, and increased productivity.
Keywords
lactic acid bacteria; Oenococcus oeni; co-inoculation; malolactic fermentation; MBA wine; wine quality;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Abrahamse CE, Bartowsky EJ (2012). Timing of MLF in Shiraz grape must and wine: influence on chemical composition. World J Microbiol Biotechnol 28:255-265.   DOI
2 Alexandre H, Costello PJ, Remize F, Guzzo J, Guilloux-Benatier M (2004). Saccharomyces cerevisiae-Oenococcus oeni interactions in wine. Int J Food Microbiol 93(2):141-154.   DOI
3 Andrew L, Susan E (2013). Chemistry of Wine Flavor, American Chemical Society, 124-177, Washington, DC.
4 Antalick G, Perello MC, de Revel G (2013). Co-inoculation with yeast and LAB under winery conditions: Modification of the aromatic profile of merlot wines. S Afr J Enol Vitic 34(2):223-232.
5 Azzolini M, Tosi E, Vagnoli P, Krieger S, Zapparoli G (2010). Evaluation of technological effects of yeast-bacterial co-inoculation in red table wine production. Ital J Food Sci 3(22): 257-263.
6 Barrowshy E (2005). Oenococcus oeni and malolactic fermentation moving into the molecular arena. Aust. J Grape Wine Res 11:174-187.   DOI
7 Bauer R, Dicks LMT (2004). Control of malolactic fermentation in wine. A review. S Afr J Enol Vitic 25(2):74-88.
8 Boido E, Medina K, Faria L, Carrau F, Versini G, Dellacassa E (2009). The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of Tannat red wine. J Agr Food Chem 57:6271-6278.   DOI
9 Canas PMI, Martiin FP, Romero EG, Prieto SS, Herreros MLP (2012). Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines. Int J Food Microbiol 156:245-254.   DOI
10 Cho SH, Choi HJ (2009). Research on the differences of selection attribute according to the involvement of wine consumers. The Korean Journal of Culinary Research 15(1):240-253.
11 Colombie S, Malherbe S, Sablayrolles JM (2005). Modelling alcoholic fermentation in enological conditions: Feasibility and interest. Am J Enol Vitic 56(3):238-245.
12 Genisheva Z, Mussatto SI, Oliveira JM, Teixeira JA (2013). Malolactic fermentation of wines with immobilized lactic acid bacteria-influence of concentration, type of support material and storage conditions. Food Chem 138:1510-1514.   DOI
13 Gerbaux V, Briffox C, Dumont A, Sibylle K (2009). Influence of inoculation with malolactic bacteria on volatile phenols in wines. Am J Enol Vitic 60:233-235.
14 Gil JV, Mateo JJ, Jimenez M, Pastor A, Huerta T (1996). Aroma compounds in wine as influenced by apiculate yeasts. J Food Sci 61: 1247-1249.   DOI
15 Gomez-Minguez MJ, Cacho JF, Ferreira, V, Vicario, IM, Heredia, FJ (2007). Volatile components of Zalema white wines. Food Chem 100:1464-1473.   DOI
16 ISO Standard 11035 (1994). Sensory analysis. Identification and selection of descriptors for establishing a sensory profile.
17 Henick KT, Park YH (1994). Considerations for the use of yeast and bacterial starter cultures: SO2 and timing of inoculation. Am J Enol Vitic 45:464-469.
18 Hernandez-Orte P, Cersosimo M, Loscos N, Cacho J, Garcia-Moruno E, Ferreira V (2009). Aroma development from non-floral grape precursors by wine lactic acid bacteria. Food Res Int 42:773-781.   DOI
19 Hornsey I (2007). The chemistry and biology of winemaking, R Soc Chem, 203-237, Cambridge.
20 Jackson RS (2008) Wine Science, Elsevier, 358-402, California.
21 Jeon HM, Park MY (2009). A study on wine selection attributes by wine use behavoir -Focused on wine retail shop customers -. The Korean Journal of Culinary Research 15(2): 121-135.
22 Jung CL, Yong KC, Jung SP, Heehoon J, Dong HY, Taeboo C, Sang MK, Hyung JK (2012). Effect of pectinase in grape (red glove) production and quality of red wine. J East Asian Soc Dietary Life 22(2):264-270.
23 Jung JW (2013). A study on the wine purchaser's selection attributes based on the taste of food. The Korean Journal of Culinary Research 19(5):225-233.
24 Larsen JT, Nielsen JC, Kramp B, Richelieu M, Bjerring P, Riisager MJ, Arneborg N, Edwards CG (2003). Impact of different strains of Saccharomyces cerevisiae on malolactic fermentations by Oenococcus oeni. Am J Enol Vitic 54:246-251.
25 Lerm E, Engelbrecht L, du Toit M (2010). Malolactic fermentation: The ABC's of MLF. S Afr J Enol Vitic 31(2):186-212.
26 Maicas S, Gonzaalez-Cabo P, Ferrer S, Pardo I (1999b). Production of Oenococcus oeni biomass to induce malolactic fermentation in wine by control of pH and substrate addition. Biotechnol Lett 21:349-353.   DOI
27 Liu J-WR, Gallander JF (1983). Effect of pH and sulfur dioxide on the rate of malolactic fermentation in red table wines. Am J Enol Vitic 34:44-46.
28 Liu SQ (2002). Malolactic fermentation in winebeyond deacidification. J Appl Microbiol 92: 589-601.   DOI
29 Lonvaud FA (1999). Lactic acid bacteria in the quality improvement and depreciation of wine. A Van Leeuw 76:317-331.   DOI
30 Maicas S, Pardo I, Ferrer S (1999c). Continuous malolactic fermentation in red wine using free Oenococcus oeni. World J Microbiol Biotechnol 15:737-739.   DOI
31 Mendoza LM, Manca de Nadra MC, Fariias ME (2010). Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance: Partial characterization of inhibitory compounds produced by yeasts. Food Res Int 43: 1990-1998.   DOI
32 Mesas JM, Rodriiguez MC, Alegre MT (2011). Characterization of lactic acid bacteria from musts and wines of three consecutive vintages of Ribeira Sacra. Lett Appl Microbiol 52:258-268.   DOI
33 Peynaud E (1984). Knowing and Making Wine, A Wiley-Interscience, 93-136, Paris.
34 Prathyusha K, Suneetha V (2011). Bacterial pectinases and their potent biotechnological application fruit processing/juice production industry: A review. Journal of Phytology 3:16-19.
35 Zoecklein BW, Fugelsang KC, Gump BH, Nury FS (1995). Wine Analysis and Production, Chapman & Hall, 97-114, New York.
36 Salinas MR, Alonso GL, Esteban-Infantes FJ (1994). Adsorption-thermal desorption gas chromatography applied to the determination of wine aromas. J Agric Food Chem 42:1328-1331.   DOI