Using Malolactic Fermentation with Acid- And Ethanol- Adapted Oenococcus Oeni Strain to Improve the Quality of Wine from Champs Bourcin Grape in Sapa - Lao Cai
Champs Bourcin black grape originated from
Aquitaine, France and planted in Sapa, Lao cai provice, exhibited
high total acidity (11.72 g/L). After 9 days of alcoholic fermentation
at 25oC using Saccharomyces cerevisiae UP3OY5 strain, the ethanol
concentration of wine was 11.5% v/v, however the sharp sour taste of
wine has been found. The malolactic fermentation (MLF) was carried
out by Oenococcus oeni ATCCBAA-1163 strain which had been preadapted
to acid (pH 3-4) and ethanol (8-12%v/v) conditions. We
obtained the highest vivability (83.2%) upon malolactic fermentation
after 5 days at 22oC with early stationary phase O. oeni cells preadapted
to pH 3.5 and 8% v/v ethanol in MRS medium. The malic
acid content in wine was decreased from 5.82 g/L to 0.02 g/L after
MLF (21 days at 22oC). The sensory quality of wine was
significantly improved.
[1] P. G. P. Versari. A, and Cattaneo. M., "Leuconostoc oenos and
malolactic fermentation in wine: a review," J. Ind. Microbiol., vol. 23,
pp. 447- 455, 1999.
[2] A. Lonvaud-Funel, "Lactic acid bacteria in the quality improvement and
depreciation of wine," Antonie Van Leeuwenhoek, vol. 76, pp. 317-331,
1999.
[3] S. Q. Liu, " A review: malolactic fermentation in wine beyond
deacidification," J Appl Microbiol., vol. 92, pp. 589-601, 2002.
[4] H. Teixeira, M. G. Goncalves, N. Rozes, A. Ramos, and M. V. San
Romao, "Lactobacillic acid accumulation in the plasma membrane of
Oenococcus oeni: a response to ethanol stress," Microb. Ecol., vol. 43,
pp. 146-153, 2002.
[5] R. L. Lopez I., P. Santamaria, C. Torres, and F. Ruiz-Larrea,
"Performance of malolactic fermentation by inoculation of selected
Lactobacillus plantarum and Oenococcus oeni strains isolated from
Rioja red wines," Vitis, vol. 47, pp. 123-129, 2008.
[6] C. T. Lopez I, M. Zarazaga, C. Torres, F. Ruiz-Larrea, "Evidence of
mixed wild populations Oenococcus oeni strains of during wine
spontaneous malolactic fermentations," Eur. Food Res. Technol., vol.
226, pp. 215-232, 2007.
[7] J. Guzzo, M. P. Jobin, F. Delmas, L. C. Fortier, D. Garmyn, R. Tourdot-
Marechal, B. Lee, and C. Divies, "Regulation of stress response in
Oenococcus oeni as a function of environmental changes and growth
phase," Int. J. Food Microbiol. , vol. 55, pp. 27-31, 2000.
[8] A. Bastianini, L. Granchi, S. Guerrini, and M. Vincenzini. , "Fatty acid
composition of malolactic Oenococcus oeni strains exposed to pH and
ethanol stress," Ital. J. Food Sci. , vol. 12, pp. 333-342, 2000.
[9] P. G.-C. Maicas S., S. Ferrer, and I. Pardo, "Production of Oenococcus
oeni biomass to induce malolactic fermentation in wine by control of pH
and substrate addition," Biotechnology Letters, vol. 21, pp. 349-353,
1999.
[1] P. G. P. Versari. A, and Cattaneo. M., "Leuconostoc oenos and
malolactic fermentation in wine: a review," J. Ind. Microbiol., vol. 23,
pp. 447- 455, 1999.
[2] A. Lonvaud-Funel, "Lactic acid bacteria in the quality improvement and
depreciation of wine," Antonie Van Leeuwenhoek, vol. 76, pp. 317-331,
1999.
[3] S. Q. Liu, " A review: malolactic fermentation in wine beyond
deacidification," J Appl Microbiol., vol. 92, pp. 589-601, 2002.
[4] H. Teixeira, M. G. Goncalves, N. Rozes, A. Ramos, and M. V. San
Romao, "Lactobacillic acid accumulation in the plasma membrane of
Oenococcus oeni: a response to ethanol stress," Microb. Ecol., vol. 43,
pp. 146-153, 2002.
[5] R. L. Lopez I., P. Santamaria, C. Torres, and F. Ruiz-Larrea,
"Performance of malolactic fermentation by inoculation of selected
Lactobacillus plantarum and Oenococcus oeni strains isolated from
Rioja red wines," Vitis, vol. 47, pp. 123-129, 2008.
[6] C. T. Lopez I, M. Zarazaga, C. Torres, F. Ruiz-Larrea, "Evidence of
mixed wild populations Oenococcus oeni strains of during wine
spontaneous malolactic fermentations," Eur. Food Res. Technol., vol.
226, pp. 215-232, 2007.
[7] J. Guzzo, M. P. Jobin, F. Delmas, L. C. Fortier, D. Garmyn, R. Tourdot-
Marechal, B. Lee, and C. Divies, "Regulation of stress response in
Oenococcus oeni as a function of environmental changes and growth
phase," Int. J. Food Microbiol. , vol. 55, pp. 27-31, 2000.
[8] A. Bastianini, L. Granchi, S. Guerrini, and M. Vincenzini. , "Fatty acid
composition of malolactic Oenococcus oeni strains exposed to pH and
ethanol stress," Ital. J. Food Sci. , vol. 12, pp. 333-342, 2000.
[9] P. G.-C. Maicas S., S. Ferrer, and I. Pardo, "Production of Oenococcus
oeni biomass to induce malolactic fermentation in wine by control of pH
and substrate addition," Biotechnology Letters, vol. 21, pp. 349-353,
1999.
@article{"International Journal of Biological, Life and Agricultural Sciences:56188", author = "Pham Thu Thuy and Nguyen Lan Huong and Chu Ky Son", title = "Using Malolactic Fermentation with Acid- And Ethanol- Adapted Oenococcus Oeni Strain to Improve the Quality of Wine from Champs Bourcin Grape in Sapa - Lao Cai", abstract = "Champs Bourcin black grape originated from
Aquitaine, France and planted in Sapa, Lao cai provice, exhibited
high total acidity (11.72 g/L). After 9 days of alcoholic fermentation
at 25oC using Saccharomyces cerevisiae UP3OY5 strain, the ethanol
concentration of wine was 11.5% v/v, however the sharp sour taste of
wine has been found. The malolactic fermentation (MLF) was carried
out by Oenococcus oeni ATCCBAA-1163 strain which had been preadapted
to acid (pH 3-4) and ethanol (8-12%v/v) conditions. We
obtained the highest vivability (83.2%) upon malolactic fermentation
after 5 days at 22oC with early stationary phase O. oeni cells preadapted
to pH 3.5 and 8% v/v ethanol in MRS medium. The malic
acid content in wine was decreased from 5.82 g/L to 0.02 g/L after
MLF (21 days at 22oC). The sensory quality of wine was
significantly improved.", keywords = "Champs Bourcin grape, malolactic fermentation,pre-adaptation, Oenococcus oeni", volume = "5", number = "7", pages = "382-4", }