Performance of Oregon derived malolactic bacteria : studies on storage stability and their use in the wine industry Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/h415pd40g

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  • Commercial vats of Chardonnay and Pinot Noir were inoculated during yeast fermentation with starter cultures containing 10⁷ - 10⁹ cfu/ml of the malolactic bacteria Leuconostoc oenos Erla and Ey2d in lots ranging from 55 to 4,000 gallons. Chardonnay inoculated with Ey2d completed MLF in an average of 56 days at the cool cellar temperatures of 8 to 13°C, while lots inoculated with Brla required an average of 101 days. Uninoculated controls required an average of 130 days or more to complete MLF. In Pinot Noir, Kris completed MLF rapidly in an average of 38 days at moderate temperatures of about 14°C. In lab trials at 25°C, yeasts Saccharomyces bayanus, Saccharomyces bayanus strain Champagne 3nd Saccharomyces cerevisiae strain Montrachet were paired with L. oenos strains Erla, Ey2d and ML-34 in yeast extract fortified grape juice to observe the effect of yeast strain on the malate fermentation rate, the wine pH, and the growth curves of the bacteria. In general, yeast presence stimulated growth in L. oenos ML-34 and decreased the time required to complete MLF. L. oenos Ey2d appeared unaffected by yeasts S. cerevisiae strain Montrachet and S. bayanus, but was negatively affected when grown with yeast S. bayanus strain Champagne in terms of malate decomposition rate (MDR). L. oenos Erla was negatively affected by yeast S. cerevisiae strain Montrachet in terms of malic acid utilization, but S. bayanus strain Champagne stimulated bacterial growth. There appeared to be no effect on strain Erla by yeast S. bayanus. After an initial drop, the pH values of the wine samples in the lab trials rose consistently with the highest values associated with wine lots containing both the yeast and the bacteria. S. bayanus strain Champagne in juice with MLB produced an average pH of 3.46 in 28 days. S. cerevisiae strain Montrachet in juice with MLB produced an average pH of 3.40 in 28 days. The 28 day pH varied with yeast S. bayanus in juice with MLB. With strain ML-34, the value reached 3.48, while with strains Ey2d and Erla, the final values were 3.44 and 3.29 respectively. Concentrates of L. oenos strains Ey2d and Erla were frozen at -40°C for 2 months with 15% glycerol in whirlpak bags in volumes ranging from 7.5 ml to 30 ml. For Ey2d with 15% glycerol, the percent survival ranged from 55% to 62% with an average of 58%. The control ranged from 3.5% to 4.3% with an average of 3.9%. The percent survival of Frla with 15% glycerol ranged from 51% to 63% with an average of 57.6%. The Erla control with no glycerol added ranged from 2.0% to 4.0% with an average of 2.7%.
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