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Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory studyAvedovech, Richard M. 08 November 1988 (has links)
The purposeful induction of malolactic fermentation (MLF) in wines such as Pinot Noir
and Chardonnay is an established commercial wine making practice in Oregon. This induction
is not always successful, especially with white wines, such as Chardonnay. A study was
initiated to examine the compatibility of yeasts commonly used in Oregon winemaking with
various strains of malolactic bacteria.
In preliminary and pilot plant scale experiments, the yeast strain found to be most
conducive to malolactic fermentation by lactic acid bacteria was Montrachet (Red Star). The
malolactic bacterial strains that were best able to complete malolactic fermentation in various
wines, fermented by different yeast strains, were the two Oregon commercial strains, ER1A
and Ey2d, and the Pinot Noir juice isolate, DAPN85A.
Sensory analysis of aroma by difference from control test was done on Chardonnay
wine fermented by 4 different yeast strains and 3 different malolactic bacterial strains. In all
cases, there was an overall significant difference in malolactic fermented wine aroma when
compared to control wines.
Organic acid analyses by high pressure liquid chromatography (HPLC) and analyses of
volatile compounds by gas chromatography (GC) and gas chromatography-mass spectrometry
(GC-MS) were done on selected Chardonnay wines. Propionic acid was found to diminish in
malolactic fermented wines while acetic acid content increased. Isobutanol and isobutyraldehyde increased significantly in MLF wines, compared to the controls. Chemical
analyses of MLF and control wines suggested two possible chemical reactions resulting from
the MLF. The first was the reduction of isobutyraldehyde to isobutanol, and the second was
the hydrolysis of isobutyl acetate to isobutyraldehyde and acetate. On all GC chromatograms of
wines, where MLF had occurred, there was an unidentified peak close to the retention time of
isoamyl acetate. This peak was not evident in wines where MLF had not occurred.
Eight compounds were tentatively identified by GC-MS in malolactic fermented wines
which were not found in the control wines. These were 4-methyl-3-pentanoic acid, methyl
acetate, ethyl hexanoate, hexyl acetate, 1,12-tridecadiene, hexadecanoic acid, and a
compound which was tentatively identified as farnesol, or 1,2-benzenedicarboxylic acid. The
latter four compounds had identity fits of less than 900 from the mass spectral analysis.
Whether any of these eight compounds match the unknown "ML peak" found in the GC
chromatograms is unknown. / Graduation date: 1989
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Malate and tartrate in Oregon grapesNorton, Kerry M. 01 May 1987 (has links)
In western Oregon the titratable acidity of grapes at
harvest may in some seasons be higher than desirable for
making quality wine, due to the retention of malic acid.
The purposes of this study were 1) to investigate the
effects of a vineyard cultural practice, cluster exposure
at veraison by basal leaf removal, as a means of reducing
the malate content and titratable acidity of grapes, and 2)
to develop a rapid, simple, and inexpensive test procedure
by which smaller wineries and vineyards could evaluate the
effects of their own field experiments on the malate and
tartrate content of their grapes.
1. At veraison, clusters of Chardonnay grapes were a)
exposed to the sun by removal of all leaves opposite or
below the clusters, b) treated as in a) but shaded with
shadecloth, c) exposed to the sun by tying back leaves
opposite or below the clusters, or d) left untreated as a
control. Clusters of White Riesling were exposed to the
sun by similar leaf removal a) 10 days before veraison, b)
10 days after veraison, or c) untreated. Clusters of Pinot Noir were exposed a) at veraison, b) 2 weeks after
veraison, or c) untreated. Exposed clusters received 3 to
3.5 times more light than shaded clusters and up to 32%
more heat, with temperature differences between exposed and
shaded treatments being most pronounced during cool, sunny
weather. None of the treatments had any effect on juice or
berry malate, tartrate, or potassium content; however,
exposed clusters of Pinot Noir had a lower pH (.03) and
higher titratable acidity (.06%) than the control at
harvest. Cluster exposure of Chardonnay increased
sunburning of grapes, and cluster exposure of Pinot Noir at
veraison caused a 1% reduction in juice soluble solids
concentration at harvest. The detrimental effects of
cluster exposure by basal leaf removal at veraison, as well
as the lack of any major effect on the acid content of the
berries, suggest that the practice has no value for acid
reduction during a warm, dry maturation season in western
Oregon.
2. A rapid, simple procedure for the estimation of the
malate and tartrate content of grape juice is described.
The procedure, which requires only a pH meter for
instrumentation, does not directly measure malate and
tartrate but instead measures their buffering effect.
Samples are titrated between pH 2.70-3.00 and pH 4.50-4.80
and the titrant volumes required are compared to two sets
of empirically derived standard curves. The malate and tartrate composition of the sample may be determined by a graphical or algebraic method. The use of the estimation
method, its advantages, and its limitations are illustrated
with different viticultural trials. The estimation error
(estimated value - measured value) was influenced by many
factors including maturity, season, vineyard location, and
cultivar. Standard deviations of the estimation error for
malate and tartrate in mature grapes were equal to 9% and
15%, respectively, of the mean malate and tartrate
concentrations in pooled Pinot Noir and Chardonnay samples
from different vineyards and years. The estimation error
is probably due to interference from other buffers present
in juice. Although not as accurate as existing analytical
methods, the estimation method appears potentially useful
for determining relative effects of treatments in vineyard
trials where analytical equipment is unavailable or for
monitoring malate decline during maturation of grapes. / Graduation date: 1987
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The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and ChardonnayGreen, Jeffery L. 13 July 1995 (has links)
Hen egg white lysozyme is a hydrolytic enzyme effective at preventing
the growth of Gram positive bacteria by degrading the bacterial cell wall to a
point of cell lysis. Investigating lysozyme as a processing tool in wine to
control the growth of lactic acid bacteria and malolactic fermentation has
significant commercial interest. In this project, the interactions of lysozyme
with wine components and wine was evaluated along with the efficacy of
lysozyme in preventing malolactic fermentation (MLF) in Oregon Pinot Noir
and Chardonnay. The information from this work, together with results
from similar projects, will allow the development of guidelines for lysozyme
use in commercial wine.
Interactions of lysozyme with wine components were evaluated by
measurement of enzymatic activity in the presence of wine acids, ethanol,
and phenolics. Enzyme inhibition was observed, to various degrees, with all
wine components. Crude grape tannin altered the availability of free enzyme
by complexing to lysozyme and forming a precipitate. In a model wine
system, lysozyme activity was reduced by 50% when tannin was present.
Lysozyme addition to red wine resulted in a reduction in pigmented
compounds and detectable sensory differences.
Wine trials evaluated the efficacy of lysozyme in completely
preventing malolactic fermentation (MLF) and terminating MLF midway
through fermentation in Oregon Pinot Noir and Chardonnay. Vintages from
1993 and 1994 were treated without SO₂, with SO₂, with SO₂ plus a starter
culture of Leuconostoc oenos. Each lot was divided into 0 ppm lysozyme
(control), 250 ppm lysozyme, 500 ppm lysozyme, and 1000 ppm lysozyme.
Lactic acid bacteria were enumerated monthly, for ten months. Lysozyme
prevented malolactic fermentation in all wines at the treatment levels of 500
and 1000 ppm. In the 1993 Pinot Noir, 250 ppm lysozyme prevented MLF but
only delayed MLF in the 1994 vintage. Lysozyme effectively terminated MLF
at a concentration between 200 and 300 ppm in both Pinot Noir and
Chardonnay. / Graduation date: 1996
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Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aromaHall, Harper L. 14 June 2012 (has links)
This research investigated yeast populations and diversity during pre-fermentation cold maceration and alcoholic fermentation of Vitis vinifera L. cv. Pinot noir grapes from a commercial vineyard (Dayton, OR). Fermentations were conducted at the Oregon State University research winery in 100 L tanks while grapes from the same vineyard lot were fermented at a commercial winery. Samples were taken daily during pre-fermentation maceration (9°C) and alcoholic fermentation (27°C) and plated on WL and lysine media to determine Saccharomyces and non-Saccharomyces populations and diversity. Total non-Saccharomyces populations increased from 1 x 10³ cfu/mL to 1 x 10⁵ cfu/mL during pre-fermentation cold maceration and reached a maximum of 1 x 10⁷ cfu/mL during alcoholic fermentation. Thirteen distinct yeast species were tentatively identified based on appearance on WL media and were initially screened for β-glucosidase activity using 4-methyllumbelliferyl-β-D-gluconopyranoside (4-MUG) plates. The identity of the isolates screening positive for β-glucosidase activity was determined by sequence analysis of the D1/D2 domain of the 26S rDNA gene. The five isolates identified were Metschnikowia pulcherrima, Hanseniaspora uvarum, Kluveromyces thermotolerans, and two Saccharomyces cerevisiae isolates. β-glucosidase activity was further characterized and quantified using a liquid media representing grape must conditions (pH 3.5, 20° Brix) at two temperatures (25°C and 8°C). While increasing sugar concentration suppressed the β-glucosidase activity of H. uvarum (-99%), β-glucosidase activity still remained relatively high for M. pulcherrima, S. cerevisiae isolate 1, and S. cerevisiae isolate 2. At 8°C, β-glucosidase activity was reduced for M. pulcherrima compared to activity at 25°C, but activity increased for K. thermotolerans, S. cerevisiae isolate 1, and S. cerevisiae isolate 2.
The yeast isolates possessing β-glucosidase activity were used in fermentations of Vitis vinifera L. cv. Pinot Noir grapes. The grapes were treated with high hydrostatic pressure (HHP) to inactivate naturally occurring yeast and bacteria. All yeast isolates grew during pre-fermentation cold maceration (7 days at 9°C) and populations increased 3 to 4 logs. Following pre-fermentation cold maceration, all ferments were warmed to 27°C and inoculated with S. cerevisiae RC212. Alcoholic fermentations were all complete within eight days and after pressing wines were analyzed for volatile aroma compounds by SPME-GC-MS. The presence of different yeast isolates during pre-fermentation cold maceration resulted in wines with unique aroma profiles. Ethyl ester concentrations were highest in the wine that did not undergo a pre-fermentation cold maceration, while concentrations of branch-chained esters were higher in the treatments with yeast present during pre-fermentation cold maceration. Pre-fermentation cold maceration with yeast isolates demonstrating β-glucosidase did not affect the concentration of β-damascenone or β-ionone. Wines that had undergone pre-fermentation cold maceration with S. cerevisiae isolate 1, S. cerevisiae isolate 2, and a combination of all isolates resulted in over twice the concentration of β-citronellol over wines that did not undergo a pre-fermentation cold maceration. / Graduation date: 2013
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