Effects of Pediococcus spp. on Oregon Pinot noir Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/r207tr618

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  • This research investigated the effects of Pediococcus spp. on Oregon Pinot noir wines. Pediococcus (P. parvulus (7), P. damnosus (1), P. inopinatus (1)) isolated from Oregon and Washington state wines demonstrated differences in their susceptibility to SO₂ with some isolates growing well in model media at 0.4 mg/L molecular SO₂. All isolates were all able to degrade p-coumaric acid to 4-vinyl phenol. The conversion of p-coumaric acid to 4-VP by pediococci resulted in accelerated production of 4-EP by B. bruxellensis in a model system. Growth of the pediococci isolates in Pinot noir wine resulted in a number of chemical and sensory changes occurring compared to the control. Very low concentrations of biogenic amines were measured in the wines with only wine inoculated with P. inopinatus OW-8 having greater than 5 mg/L. D-lactic acid production varied between isolates with OW-7 producing the highest concentration (264 mg/L). Diacetyl content of the wines also varied greatly. Some wines contained very low levels of diacetyl (< 0.5 mg/L) while others contained very high concentrations (> 15 mg/L) that were well above sensory threshold. Despite suggestions to the contrary in the literature, glycerol was not degraded by any of the isolates in this study. Color and polymeric pigment content of the wines also varied with wine inoculated with OW-7 containing 30% less polymeric pigment than the control. This may be related to acetaldehyde as a number of Pediococcus isolates, including OW-7, reduced the acetaldehyde content of the wine. Sensory analysis revealed differences in the aroma and mouthfeel of the wines compared to each other and to the control. In particular growth of some isolates produced wines with higher intensities of butter, plastic, and vegetal aromas while other also had lower perceived astringency.
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