Technical Report
 

Evaluation of Commercial and Experimental Malolactic Bacteria Cultures in Oregon Chardonnay and Pinot Noir Wines 1998-1999

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  • Traditionally, winemakers have relied upon 'spontaneous' malolactic fermentation (MLF) from indigenous species which may take weeks or months to go to completion depending upon the wine and the cellar conditions. Control of MLF has increased with the development of pure MLF bacterial starter cultures. Pure cultures started from slants generally require several days of propagation in a juice or wine media to increase the cell densities and to acclimate the cells to wine conditions prior to inoculation. Cell densities on the order of 10⁶ colony forming units per ml (cfu/ml) at the time of inoculation are required for MLF to begin in a timely manner. The development of freeze dried concentrates of MLF bacteria has reduced problems associated with liquid cultures such as lower cell densities, delayed onset of fermentation, and contamination of the cultures in the winery environment during propagation prior to inoculation. The newest generation of freeze dried concentrated MLF bacteria need only be rehydrated prior to inoculating or simply added directly to wine with no preparation. The objective of this research is to evaluate several commercial and experimental freeze-dried malolactic starter cultures for their fermentation rates and effects on composition and sensory characteristics in Chardonnay and Oregon Pinot noir wines.
  • KEYWORDS: Malolactic Fermentation, Wine Composition and Quality, Research, Enology
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  • Sreniawski, M., & Watson, B. (1999). Evaluation of Commercial and Experimental Malolactic Bacteria Cultures in Oregon Chardonnay and Pinot Noir Wines 1998-1999. Oregon Wine Advisory Board Research Progress Report.
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