Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation

  1. Izquierdo Cañas, Pedro Miguel
  2. García Romero, Esteban
  3. Pérez Martín, Fátima
  4. Seseña Prieto, Susana
  5. Palop Herreros, María de los Llanos
Revista:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132,  1532-1738

Año de publicación: 2015

Volumen: 21

Número: 3

Páginas: 203-212

Tipo: Artículo

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Otras publicaciones en: Food science and technology international = Ciencia y tecnología de alimentos internacional

Resumen

A study has been carried out in order to determine the effect of the lactic acid bacteria inoculation time on the kinetic of vinification and on chemical and sensory characteristics of Cabernet Franc wines. Traditional vinifications, with lactic acid bacteria inoculated after completion of alcoholic fermentation were compared with vinifications where yeast and bacteria were co-inoculated at the beginning of vinification. One commercial yeast strain and an autochthonous Oenococcus oeni strain (C22L9), previously identified and selected at our laboratory, were used. Monitoring of alcoholic and malolactic fermentations was carried out by yeast and lactic acid bacteria counts and by measuring l-malic acid concentration. Wines were chemically characterized and analysed for volatile compounds content. A sensory analysis, consisting of a descriptive and a triangular test, was also carried out. Results from this study showed that the concurrent yeast/bacteria inoculation of musts at the beginning of vinification produced a reduction in duration of the process without an excessive increase in volatile acidity. Differences in volatile compounds content and the corresponding impact on the sensorial profile of wines were also displayed. These results suggest that co-inoculation is a worthwhile alternative for winemaking of Cabernet Franc wines, if compared with traditional post-alcoholic fermentation lactic acid bacteria inoculation.

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Información de financiación

F. Pérez-Martín is supported by a grant of the Council of Communities of Castilla-La Mancha cofounding by European Social Fund. P. M. Izquierdo acknowledges the European Social Fund and INCRECYT for cofunding his contract. We also thank J. M. Heras at Dantars Ferment A. G. for donation of the Oenococcus oeni and yeast strains.

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