Department Geisenheim, Hochschule RheinMain, University of Applied Sciences Wiesbaden Rüsselsheim Geisenheim, Von-Lade-Str. 1, 65366 Geisenheim, Germany; Department of Microbiology and Biochemistry, Geisenheim Research Center, Von-Lade-Str.1, 65366 Geisenheim, Germany; Institute for Applied Microbiology Research Center for BioSystems, Land Use, and Nutrition (IFZ), Justus-Liebig University, Heinrich-Buff-Ring 26-32, 35392 Gießen, Germany; Lallemand, In der Seite 53, 70825 Korntal-Münchingen, Germany; Institute for Wine Biotechnology, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
Knoll, C., Department Geisenheim, Hochschule RheinMain, University of Applied Sciences Wiesbaden Rüsselsheim Geisenheim, Von-Lade-Str. 1, 65366 Geisenheim, Germany, Department of Microbiology and Biochemistry, Geisenheim Research Center, Von-Lade-Str.1, 65366 Geisenheim, Germany; Fritsch, S., Department of Microbiology and Biochemistry, Geisenheim Research Center, Von-Lade-Str.1, 65366 Geisenheim, Germany; Schnell, S., Institute for Applied Microbiology Research Center for BioSystems, Land Use, and Nutrition (IFZ), Justus-Liebig University, Heinrich-Buff-Ring 26-32, 35392 Gießen, Germany; Grossmann, M., Department Geisenheim, Hochschule RheinMain, University of Applied Sciences Wiesbaden Rüsselsheim Geisenheim, Von-Lade-Str. 1, 65366 Geisenheim, Germany, Department of Microbiology and Biochemistry, Geisenheim Research Center, Von-Lade-Str.1, 65366 Geisenheim, Germany; Krieger-Weber, S., Lallemand, In der Seite 53, 70825 Korntal-Münchingen, Germany; du Toit, M., Institute for Wine Biotechnology, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Rauhut, D., Department Geisenheim, Hochschule RheinMain, University of Applied Sciences Wiesbaden Rüsselsheim Geisenheim, Von-Lade-Str. 1, 65366 Geisenheim, Germany, Department of Microbiology and Biochemistry, Geisenheim Research Center, Von-Lade-Str.1, 65366 Geisenheim, Germany
During malolactic fermentation (MLF), lactic acid bacteria influence wine aroma and flavour by the production of volatile metabolites and the modification of aroma compounds derived from grapes and yeasts. The present study investigated the impact of different MLF inoculation strategies with two different Oenococcus oeni strains on cool climate Riesling wines and the volatile wine aroma profile. Four different timings were chosen for inoculation with bacteria to conduct MLF in a Riesling must/wine with a high acidity (pH 2. 9-3. 1). Treatments with simultaneous inoculation showed a reduced total fermentation time (alcoholic and malolactic) compared to the sequential inoculations. No negative impact of simultaneous alcoholic and malolactic fermentation on fermentation success and on the final wine volatile aroma composition was observed. Compared to sequential inoculation, wines with co-inoculation tended to have higher concentrations of ethyl and acetate esters, including acetic acid phenylethylester, acetic acid 3-methylbutylester, butyric acid ethylester, lactic acid ethylester and succinic acid diethylester. Results of this study provide some alternatives to diversify the number of wine styles by safely conducting MLF in low-pH, cool-climate white musts with potential high alcohol content. © 2011 Springer Science+Business Media B.V.