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Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine.

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Relation http://ir.cftri.com/14675/
https://doi.org/10.1016/j.lwt.2020.110246
 
Title Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni)
with compatible Saccharomyces influences the polyphenolic, volatile and
sensory profile of Shiraz wine.
 
Creator Apramita, Devi
Anu Appaiah, K. A.
 
Subject 02 Wine
04 Yeast
 
Description Mixed starter culture formulation for coinoculation of wines have escalated over the years, aiming at management of the vinification along with improvement in chemical and organoleptic profiles of wine. The present work
focuses on elucidating interactions of Saccharomyces cerevisiae, Lactobacillus plantarum and Oenococcus oeni as coinoculum during vinification of the Shiraz wines. The L. plantarum (Lp 1) and O. oeni (Oo 1) mixed malo-lactic
fermentation (MLF) culture were evaluated for the compatibility with three S. cerevisiae strains based on the
changes in the phenolic and volatile constituent of the wines. Based on interactions, it was inferred that AAV2 is
preferred yeast for co-inoculation with mixed MLF blend of Lp 1 and Oo 1 in Shiraz wines. The wine prepared
using the mixed starter culture were perceived as more complex in aroma and taste by sensory panelists. The
results indicated the possibility of improving the chemical as well as the sensory profile of wines using dual MLF
cultures simultaneously compared to the single MLF culture. The study highlights the importance of utilising
dual MLF cultures of different metabolic potentials along with compatible yeast for better performance of MLF in
wines, leading to the development of multi-species MLF starter cultures.
 
Date 2021
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14675/1/LWT%20135%20%282021%29%20110246.pdf
Apramita, Devi and Anu Appaiah, K. A. (2021) Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine. LWT - Food Science and Technology, 135. p. 110246. ISSN 0023-6438