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Research Article

Academia Journal of Microbiology Research 4(8): 109-117, August 2016
DOI: 10.15413/ajmr.2016.0118
ISSN: 2315-7771
©2016 Academia Publishing


Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making Conditions

Accepted 19th August, 2016


C.E. Ale1, V.I. Morata de Ambrosini2, R.O. Carrión2 and S.E. Pasteris1*

1Instituto Superior de Investigaciones Biológicas (INSIBIO-CONICET) - Instituto de Biología “Dr. Francisco D. Barbieri”, Facultad de Bioquímica, Química y Farmacia - Universidad Nacional de Tucumán, Chacabuco 461, CP: T4000ILI. San Miguel de Tucumán, Argentina.
2Facultad de Ciencias Aplicadas a la Industria, Universidad Nacional de Cuyo, Bernardo de Irigoyen 375. San Rafael, Mendoza, Argentina. CP: 5600.
3Instituto de Microbiología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán. Ayacucho 471, CP: 4000INI. San Miguel de Tucumán, Argentina.

*Corresponding author e-mail: pasteris@fbqf.unt.edu.ar; Tel: +54 381 4247752 ext. 7093; Fax: +54 381 4310465.

This work evaluates the fermentation performance of simultaneous cultures of selected indigenous Saccharomyces cerevisiae mc2, Kloeckera apiculata mF and Oenococcus oeni X2L in Malbec musts. Fermentations (3 L) were carried out under two conditions: 1-initial pH 5.5, 60.24 mg/L SO2, 26°C) and 2-initial pH 3.8, 125 mg/L SO2, 28°C), using different culture combivnations and S. cerevisiae IOC 18 to 2007 as a control. The final wine densities were 0.992 to 0.997 g/L (10 days). Micro-organisms grew in all conditions. Yeasts prevailed, especially S. cerevisiae (108 CFU/ml), while O. oeni reached a value of 107 CFU/ml. Total reducing sugars consumption was >80% and full malate consumption was observed in all musts inoculated with O. oeni. Ethanol formation corresponded to the Malbec variety (310 to 342 mM), while total acidity did not exceed the organoleptic quality limit (4.6 to 6.49 g/L). Glycerol production was approximately, 84.3 to 95.1 mM. Among the esters tested, ethyl acetate/2-phenyl ethyl acetate showed the highest concentration. The sensory analysis showed the highest scores for visual descriptors (fluency, color intensity and tonality), olfactory intensity, taste descriptors and general harmony. Thus, we proposed an inoculation condition using mixed yeasts-O. oeni culture and an optimal statistical point to improve the microbial performance in order to obtain quality Malbec wines, thus, enhancing the body and sensorial properties.

Key words: Malbec wine, fermentation, mixed yeasts culture, Oenococcus oeni, glycerol.

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Cite this article as:
Ale CE, Ambrosini VIMD, Carrión RO, Pasteris SE (2016). Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making Conditions. Acad. J. Microbiol. Res. 4(8): 109-117.

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