Technical Report
 

Impact of Malolactic Fermentation on Red Wine Color

Public Deposited

Contenu téléchargeable

Télécharger le fichier PDF
https://ir.library.oregonstate.edu/concern/technical_reports/2v23vv660

Descriptions

Attribute NameValues
Creator
Abstract
  • In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of stable color were studied. Pinot noir and Merlot wines were produced, where simultaneous alcoholic and malolactic fermentations were induced in half of the wines. At dryness, all wines were pressed prior to sterile-filtration through 0.45 μm membranes. Wines that had not undergone malolactic fermentation (MLF (-)) were then either (a) inoculated with one of three strains of O. oeni (MLF (+)) or (b) pH adjusted to the same pH as MLF (+) wines. All wines were sterile-filtered, bottled, and stored at 13°C for analyses. MLF (+) wines had lower concentrations of acetaldehyde, pyruvic acid, and caftaric acid than MLF (–) wines. MLF (+) wines had significantly lower color and polymeric pigments than MLF (–) wines while containing significantly higher monomeric anthocyanins. These differences were consistent throughout 12 months of storage demonstrating that MLF can affect red wine color independent of pH change and that O. oeni can impact phenolic and non-phenolic compounds involved in red wine color development.
Resource Type
Date Available
Date Issued
Citation
  • Osborne, J. P. (2012). Impact of Malolactic Fermentation on Red Wine Color.
Non-Academic Affiliation
Déclaration de droits
Publisher
Peer Reviewed
Language
Replaces

Des relations

Parents:

This work has no parents.

Dans Collection:

Articles

La vignette Titre Date de téléchargement Visibilité actes
file details Impact_of_Malolactic_Fermentation_on_Red_Wine_Color_2011-2012.pdf 2017-07-18 Public Télécharger