Effect of co‐inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland
BACKGROUND: Malolactic fermentation (MLF) is a critical step in modern winemaking and the co‐inoculation of lactic acid bacteria with yeasts represents an emerging approach to improve the quality of wine. This study aims to evaluate the effect of inoculation timing on the chemical and sensory charac...
Gespeichert in:
| Veröffentlicht in: | Journal of chemical technology and biotechnology (1986) 2016-04, Vol.91 (4), p.876-882 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 882 |
|---|---|
| container_issue | 4 |
| container_start_page | 876 |
| container_title | Journal of chemical technology and biotechnology (1986) |
| container_volume | 91 |
| creator | Versari, Andrea Patrizi, Chiara Parpinello, Giuseppina Paola Mattioli, Alessia Umberta Pasini, Luca Meglioli, Matteo Longhini, Giuseppe |
| description | BACKGROUND: Malolactic fermentation (MLF) is a critical step in modern winemaking and the co‐inoculation of lactic acid bacteria with yeasts represents an emerging approach to improve the quality of wine. This study aims to evaluate the effect of inoculation timing on the chemical and sensory characteristics of two commercial Cabernet Franc wines: (i) a control wine in which MLF was inoculated after the completion of alcoholic fermentation (AF); and (ii) a co‐inoculated wine where simultaneous alcoholic and malolactic fermentations occurred. RESULTS: Besides the expected full conversion of malic acid into lactic acid, the MLF with co‐inoculum of yeast/bacteria at initial AF allowed for reduced fermentation times, i.e. faster winemaking process. Although important changes in the chemical parameters of wines were found, especially color intensity and volatile compounds, there was a trend on the sensory evaluation of wines with a greater perception of red and ripe fruits in the case of co‐inoculation wine, while the control wine was dominated by notes of spice and herbs. The results of GC/MS analysis showed the largest differences for the 3‐hydroxy‐2‐butanone (acetoin, the reduced form of diacetyl) and isoamyl alcohol concentrations, the former was 3.2 times higher under co‐inoculum conditions, whereas the latter showed the opposite behavior. CONCLUSION: The co‐inoculation protocol proposed is a valuable choice for innovative winemaking of Cabernet Franc wines, and results from a large‐scale winemaking process are provided for the first time. © 2015 Society of Chemical Industry |
| doi_str_mv | 10.1002/jctb.4652 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1800479842</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3972456381</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4622-965bb48c37e173865b4570b4e85fc1cb0009fac56c86881a73624f8e8946b32d3</originalsourceid><addsrcrecordid>eNqFkc1uEzEUhUcIJEJhwRNgiQ0sprU9_pslRE0KioAqrVhaHueaOsyMW9tRCSseAV6RJ8FhKhZIiIVl-d7vnOurU1VPCT4mGNOTrc3dMROc3qtmBLeyZkLg-9UMU6FqyiV_WD1KaYsxFoqKWfXj1DmwGQWHbPj57bsfg931Jvswolufr9AeTMrIjBvUGZsheoNKy17B4K3pfzcSjCnEfSmaODEpe5smz2GAaH0h56aDOEJGi2hGiyJsyoARkIthQOsy6yvEvtg9rh440yd4cncfVZeL04v5Wb16v3wzf7WqLROU1q3gXceUbSQQ2ajyYlzijoHizhLblQ1bZywXVgmliJGNoMwpUC0TXUM3zVH1YvK9juFmBynrwScLffkDhF3SRGHMZKsY_T8qpRC8laot6PO_0G3YxbEscqCwanjDSKFeTpSNIaUITl9HP5i41wTrQ476kKM-5FjYk4m99T3s_w3qt_OL13eKelKUHODLH4WJn7WQjeT647ulXp6f0Q-r84VeF_7ZxDsTtPlU4tOXa4qJwOUoymTzC4JxuXM</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1770835341</pqid></control><display><type>article</type><title>Effect of co‐inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland</title><source>Wiley Online Library - AutoHoldings Journals</source><creator>Versari, Andrea ; Patrizi, Chiara ; Parpinello, Giuseppina Paola ; Mattioli, Alessia Umberta ; Pasini, Luca ; Meglioli, Matteo ; Longhini, Giuseppe</creator><creatorcontrib>Versari, Andrea ; Patrizi, Chiara ; Parpinello, Giuseppina Paola ; Mattioli, Alessia Umberta ; Pasini, Luca ; Meglioli, Matteo ; Longhini, Giuseppe</creatorcontrib><description>BACKGROUND: Malolactic fermentation (MLF) is a critical step in modern winemaking and the co‐inoculation of lactic acid bacteria with yeasts represents an emerging approach to improve the quality of wine. This study aims to evaluate the effect of inoculation timing on the chemical and sensory characteristics of two commercial Cabernet Franc wines: (i) a control wine in which MLF was inoculated after the completion of alcoholic fermentation (AF); and (ii) a co‐inoculated wine where simultaneous alcoholic and malolactic fermentations occurred. RESULTS: Besides the expected full conversion of malic acid into lactic acid, the MLF with co‐inoculum of yeast/bacteria at initial AF allowed for reduced fermentation times, i.e. faster winemaking process. Although important changes in the chemical parameters of wines were found, especially color intensity and volatile compounds, there was a trend on the sensory evaluation of wines with a greater perception of red and ripe fruits in the case of co‐inoculation wine, while the control wine was dominated by notes of spice and herbs. The results of GC/MS analysis showed the largest differences for the 3‐hydroxy‐2‐butanone (acetoin, the reduced form of diacetyl) and isoamyl alcohol concentrations, the former was 3.2 times higher under co‐inoculum conditions, whereas the latter showed the opposite behavior. CONCLUSION: The co‐inoculation protocol proposed is a valuable choice for innovative winemaking of Cabernet Franc wines, and results from a large‐scale winemaking process are provided for the first time. © 2015 Society of Chemical Industry</description><identifier>ISSN: 0268-2575</identifier><identifier>EISSN: 1097-4660</identifier><identifier>DOI: 10.1002/jctb.4652</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Alcohols ; Bacteria ; Fermentation ; HPLC ; Inoculation ; Lactic acid ; malolactic fermentation ; Oenococcus oeni ; Perception ; Saccharomyces yeast ; sensory analysis ; Vitaceae ; Wines ; Yeast</subject><ispartof>Journal of chemical technology and biotechnology (1986), 2016-04, Vol.91 (4), p.876-882</ispartof><rights>2015 Society of Chemical Industry</rights><rights>2016 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4622-965bb48c37e173865b4570b4e85fc1cb0009fac56c86881a73624f8e8946b32d3</citedby><cites>FETCH-LOGICAL-c4622-965bb48c37e173865b4570b4e85fc1cb0009fac56c86881a73624f8e8946b32d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjctb.4652$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjctb.4652$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Versari, Andrea</creatorcontrib><creatorcontrib>Patrizi, Chiara</creatorcontrib><creatorcontrib>Parpinello, Giuseppina Paola</creatorcontrib><creatorcontrib>Mattioli, Alessia Umberta</creatorcontrib><creatorcontrib>Pasini, Luca</creatorcontrib><creatorcontrib>Meglioli, Matteo</creatorcontrib><creatorcontrib>Longhini, Giuseppe</creatorcontrib><title>Effect of co‐inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland</title><title>Journal of chemical technology and biotechnology (1986)</title><addtitle>J. Chem. Technol. Biotechnol</addtitle><description>BACKGROUND: Malolactic fermentation (MLF) is a critical step in modern winemaking and the co‐inoculation of lactic acid bacteria with yeasts represents an emerging approach to improve the quality of wine. This study aims to evaluate the effect of inoculation timing on the chemical and sensory characteristics of two commercial Cabernet Franc wines: (i) a control wine in which MLF was inoculated after the completion of alcoholic fermentation (AF); and (ii) a co‐inoculated wine where simultaneous alcoholic and malolactic fermentations occurred. RESULTS: Besides the expected full conversion of malic acid into lactic acid, the MLF with co‐inoculum of yeast/bacteria at initial AF allowed for reduced fermentation times, i.e. faster winemaking process. Although important changes in the chemical parameters of wines were found, especially color intensity and volatile compounds, there was a trend on the sensory evaluation of wines with a greater perception of red and ripe fruits in the case of co‐inoculation wine, while the control wine was dominated by notes of spice and herbs. The results of GC/MS analysis showed the largest differences for the 3‐hydroxy‐2‐butanone (acetoin, the reduced form of diacetyl) and isoamyl alcohol concentrations, the former was 3.2 times higher under co‐inoculum conditions, whereas the latter showed the opposite behavior. CONCLUSION: The co‐inoculation protocol proposed is a valuable choice for innovative winemaking of Cabernet Franc wines, and results from a large‐scale winemaking process are provided for the first time. © 2015 Society of Chemical Industry</description><subject>Alcohols</subject><subject>Bacteria</subject><subject>Fermentation</subject><subject>HPLC</subject><subject>Inoculation</subject><subject>Lactic acid</subject><subject>malolactic fermentation</subject><subject>Oenococcus oeni</subject><subject>Perception</subject><subject>Saccharomyces yeast</subject><subject>sensory analysis</subject><subject>Vitaceae</subject><subject>Wines</subject><subject>Yeast</subject><issn>0268-2575</issn><issn>1097-4660</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><recordid>eNqFkc1uEzEUhUcIJEJhwRNgiQ0sprU9_pslRE0KioAqrVhaHueaOsyMW9tRCSseAV6RJ8FhKhZIiIVl-d7vnOurU1VPCT4mGNOTrc3dMROc3qtmBLeyZkLg-9UMU6FqyiV_WD1KaYsxFoqKWfXj1DmwGQWHbPj57bsfg931Jvswolufr9AeTMrIjBvUGZsheoNKy17B4K3pfzcSjCnEfSmaODEpe5smz2GAaH0h56aDOEJGi2hGiyJsyoARkIthQOsy6yvEvtg9rh440yd4cncfVZeL04v5Wb16v3wzf7WqLROU1q3gXceUbSQQ2ajyYlzijoHizhLblQ1bZywXVgmliJGNoMwpUC0TXUM3zVH1YvK9juFmBynrwScLffkDhF3SRGHMZKsY_T8qpRC8laot6PO_0G3YxbEscqCwanjDSKFeTpSNIaUITl9HP5i41wTrQ476kKM-5FjYk4m99T3s_w3qt_OL13eKelKUHODLH4WJn7WQjeT647ulXp6f0Q-r84VeF_7ZxDsTtPlU4tOXa4qJwOUoymTzC4JxuXM</recordid><startdate>201604</startdate><enddate>201604</enddate><creator>Versari, Andrea</creator><creator>Patrizi, Chiara</creator><creator>Parpinello, Giuseppina Paola</creator><creator>Mattioli, Alessia Umberta</creator><creator>Pasini, Luca</creator><creator>Meglioli, Matteo</creator><creator>Longhini, Giuseppe</creator><general>John Wiley & Sons, Ltd</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>M7N</scope></search><sort><creationdate>201604</creationdate><title>Effect of co‐inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland</title><author>Versari, Andrea ; Patrizi, Chiara ; Parpinello, Giuseppina Paola ; Mattioli, Alessia Umberta ; Pasini, Luca ; Meglioli, Matteo ; Longhini, Giuseppe</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4622-965bb48c37e173865b4570b4e85fc1cb0009fac56c86881a73624f8e8946b32d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Alcohols</topic><topic>Bacteria</topic><topic>Fermentation</topic><topic>HPLC</topic><topic>Inoculation</topic><topic>Lactic acid</topic><topic>malolactic fermentation</topic><topic>Oenococcus oeni</topic><topic>Perception</topic><topic>Saccharomyces yeast</topic><topic>sensory analysis</topic><topic>Vitaceae</topic><topic>Wines</topic><topic>Yeast</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Versari, Andrea</creatorcontrib><creatorcontrib>Patrizi, Chiara</creatorcontrib><creatorcontrib>Parpinello, Giuseppina Paola</creatorcontrib><creatorcontrib>Mattioli, Alessia Umberta</creatorcontrib><creatorcontrib>Pasini, Luca</creatorcontrib><creatorcontrib>Meglioli, Matteo</creatorcontrib><creatorcontrib>Longhini, Giuseppe</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><jtitle>Journal of chemical technology and biotechnology (1986)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Versari, Andrea</au><au>Patrizi, Chiara</au><au>Parpinello, Giuseppina Paola</au><au>Mattioli, Alessia Umberta</au><au>Pasini, Luca</au><au>Meglioli, Matteo</au><au>Longhini, Giuseppe</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of co‐inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland</atitle><jtitle>Journal of chemical technology and biotechnology (1986)</jtitle><addtitle>J. Chem. Technol. Biotechnol</addtitle><date>2016-04</date><risdate>2016</risdate><volume>91</volume><issue>4</issue><spage>876</spage><epage>882</epage><pages>876-882</pages><issn>0268-2575</issn><eissn>1097-4660</eissn><abstract>BACKGROUND: Malolactic fermentation (MLF) is a critical step in modern winemaking and the co‐inoculation of lactic acid bacteria with yeasts represents an emerging approach to improve the quality of wine. This study aims to evaluate the effect of inoculation timing on the chemical and sensory characteristics of two commercial Cabernet Franc wines: (i) a control wine in which MLF was inoculated after the completion of alcoholic fermentation (AF); and (ii) a co‐inoculated wine where simultaneous alcoholic and malolactic fermentations occurred. RESULTS: Besides the expected full conversion of malic acid into lactic acid, the MLF with co‐inoculum of yeast/bacteria at initial AF allowed for reduced fermentation times, i.e. faster winemaking process. Although important changes in the chemical parameters of wines were found, especially color intensity and volatile compounds, there was a trend on the sensory evaluation of wines with a greater perception of red and ripe fruits in the case of co‐inoculation wine, while the control wine was dominated by notes of spice and herbs. The results of GC/MS analysis showed the largest differences for the 3‐hydroxy‐2‐butanone (acetoin, the reduced form of diacetyl) and isoamyl alcohol concentrations, the former was 3.2 times higher under co‐inoculum conditions, whereas the latter showed the opposite behavior. CONCLUSION: The co‐inoculation protocol proposed is a valuable choice for innovative winemaking of Cabernet Franc wines, and results from a large‐scale winemaking process are provided for the first time. © 2015 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jctb.4652</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0268-2575 |
| ispartof | Journal of chemical technology and biotechnology (1986), 2016-04, Vol.91 (4), p.876-882 |
| issn | 0268-2575 1097-4660 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1800479842 |
| source | Wiley Online Library - AutoHoldings Journals |
| subjects | Alcohols Bacteria Fermentation HPLC Inoculation Lactic acid malolactic fermentation Oenococcus oeni Perception Saccharomyces yeast sensory analysis Vitaceae Wines Yeast |
| title | Effect of co‐inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-01T09%3A11%3A26IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20co%E2%80%90inoculation%20with%20yeast%20and%20bacteria%20on%20chemical%20and%20sensory%20characteristics%20of%20commercial%20Cabernet%20Franc%20red%20wine%20from%20Switzerland&rft.jtitle=Journal%20of%20chemical%20technology%20and%20biotechnology%20(1986)&rft.au=Versari,%20Andrea&rft.date=2016-04&rft.volume=91&rft.issue=4&rft.spage=876&rft.epage=882&rft.pages=876-882&rft.issn=0268-2575&rft.eissn=1097-4660&rft_id=info:doi/10.1002/jctb.4652&rft_dat=%3Cproquest_cross%3E3972456381%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1770835341&rft_id=info:pmid/&rfr_iscdi=true |