[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification.

Apramita, Devi and Archana, K. M. and Bhavya, P. K. and Anu Appaiah, K. A. (2018) Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification. Journal of the Science of Food and Agriculture, 98. pp. 1162-1170. ISSN 0022-5142

[img] PDF
J Sci Food Agric 2018; 98 1162–1170.pdf - Published Version
Restricted to Registered users only

Download (609kB) | Request a copy


BACKGROUND: Co-inoculation has been adapted by many wine-producing countries because it enhances the success of malolactic fermentation and reduces the fermentation cost, as well as time. However, wine phenolics have been sparsely highlighted during co-inoculation, even though polyphenols are an important parameter affecting wine colour, astringency and aroma. In the present study, we investigated the impact of co-inoculation on non-anthocyanin polyphenol profile for two different grape varieties. RESULTS: Co-inoculation of native yeast strain (AAV2) along with Oenococcus oeni was adapted for Cabernet Sauvignon and Shiraz wine. Itwas observed that the co-inoculation had minimal yet significant impact on the phenolic composition of wines for both the grape varieties. Color loss, as well as fruity aroma development, was observed in co-inoculated wines. The wines were on apar with the commercial wine, aswell as wineswithout malolactic fermentation, in terms of phenolic compoundsand overall organoleptic acceptance. Principal component analysis and hierarchical cluster analysis further suggested that the varietal influence on phenolic composition was dominating compared to inoculation strategies. Among the varieties, the inoculation strategies have significantly influenced the Cabernet wines compared to Shiraz wines. CONCLUSION: The results of the present study demonstrate that the phenolic compounds are not drastically affected by metabolic activities of malolactic bacteria during co-inoculation and, hence, are equally suitable for wine fermentation.

Item Type: Article
Uncontrolled Keywords: Cabernet Sauvignon; Indian geography; malolactic fermentation; PCA; quality; Shiraz
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 19 Yeast
600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Feb 2018 06:04
Last Modified: 20 Feb 2018 06:04
URI: http://ir.cftri.res.in/id/eprint/13429

Actions (login required)

View Item View Item