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Malolactic Fermentation in Wine La Fermentation MMALOLACTICALOLACTIC FFERMENTATIONERMENTATION IINN WWINEINE LLAA FFERMENTATIONERMENTATION MMALOLACTIQUEALOLACTIQUE DDUU VVININ LLAA FFERMENTACIÓNERMENTACIÓN MMALOLÁCTICAALOLÁCTICA DDELEL VVINOINO LLAA FFERMENTAZIONEERMENTAZIONE MMALOLATTICAALOLATTICA DELDEL VVINOINO BBIOLOGISCHERIOLOGISCHER SSÄUREABBAUÄUREABBAU ININ WEINWEIN AAPPEL-MELKSUURGISTINGPPEL-MELKSUURGISTING IINN WWYNYN A FFERMENTAÇÃOERMENTAÇÃO MMALOLÁCTICAALOLÁCTICA DDOO VINHOVINHO MMALOLAKTIALOLAKTICCNAˇ NA FFERMENTACIJAERMENTACIJA VINAVINA MALOLACTIC FERMENTATION IN WINE UNDERSTANDING THE SCIENCE AND THE PRACTICE Magali Bou (France) Piet Loubser (Republic of South Africa) Dr. Neil Brown (U.S.A.) Dr. Rich Morenzoni (U.S.A.) Dr. Peter Costello (Australia) Dr. Antonio Palacios (Spain) Dr. Richard Degré (Canada) Dr. Chris Powell (United Kingdom) Wilfried Dieterich (Germany) Katie Scully Specht (U.S.A.) Sigrid Gertsen-Briand (Canada) Gordon Specht (U.S.A.) Samantha Kollar (U.S.A.) Didier Theodore (France) Dr. Sibylle Krieger (Germany) Dr. Sylvie Van Zandycke (Belgium) Annamarie Kyne (U.S.A.) Scientifi c Editor: Dr. Rich Morenzoni Managing Editor: Katie Scully Specht Published by OCTOBER 2005 ii MALOLACTIC FERMENTATION IN WINE Production Coordinator: Claude Racine Copy editing: Judith Brown Designer: François Messier Printing: Les Impressions Au Point Certain research published or cited in this publication was funded in whole or in part by Lallemand Inc. DISCLAIMER Lallemand has compiled the information contained herein and, to the best of its knowledge, the information is true and accurate. Lallemand offers this publication for use by winemaking professionals worldwide as a compendium of existing knowledge, both scientifi c and anecdotal, regarding lactic acid bacteria in wine, and malolactic fermentation as conducted in wine. It is the user’s sole responsibility to determine whether any of the information contained herein is of benefi t. The information, techniques and procedures presented in this publication are not to be considered as any type of expressed or implied guarantee for any aspect of the winemaking process in any wine-producing country. Lallemand Inc. Montréal, Canada. H1W 2N8 © 2005 Lallemand Inc. All rights reserved. No part of this book may be reproduced in any form or by any means whatsoever, whether electronic, mechanical, photocopying or recording, or otherwise, without the prior written permission of Lallemand Inc. ISBN 0-9739147-0-X Legal deposit, Library and Archives Canada 2005 Printed in Canada OCTOBER 2005 UNDERSTANDING THE SCIENCE AND THE PRACTICE iii CONTENTS About Lallemand .......................................................................................................................iv Section Contributing Authors ................................................................................................................ 1 Introduction ................................................................................................................................ 2 Part One Understanding the Science of Malolactic Fermentation in Wine The History of Malolactic Bacteria in Wine .......................................................................... 3 The Chemistry of Malolactic Fermentation ......................................................................... 4 The Microbiology of Malolactic Fermentation .................................................................... 5 Strain Selection Techniques .................................................................................................... 6 Organoleptic Defects Caused by Uncontrolled Malolactic Fermentation .................... 7 The Nutritional Requirements of Malolactic Bacteria ........................................................ 8 Environmental Factors Affecting Malolactic Fermentation ............................................... 9 Part Two Understanding the Practice of Malolactic Fermentation in Wine Overview – Understanding the Practice of Malolactic Fermentation .......................... 10 Guidelines for Using Commercial Strains .......................................................................... 11 Determining When to Add Malolactic Bacteria ................................................................ 12 Troubleshooting Guide – A Practical Application ............................................................. 13 Monitoring Malolactic Fermentation ................................................................................... 14 Looking into the Future ......................................................................................................... 15 Part Three Tools for Controlled Malolactic Fermentation Contact Information ................................................................................................................ 16 Lallemand Malolactic Bacteria and Malolactic Nutrients ................................................ 17 Wine Style Techniques for Achieving Malolactic Goals .................................................. 18 Restarting Stuck Malolactic Fermentations ........................................................................ 19 Calculations and Conversions ..............................................................................................20 OCTOBER 2005 iv MALOLACTIC FERMENTATION IN WINE THE LALLEMAND CORPORATION Lallemand – a privately owned Canadian corporation founded at the end of the 19th century with divisions operating around the world – is active in the fi elds of yeast, bacteria, enzymes and yeast derivatives for the baking, fermented beverages, human nutrition, animal nutrition and fuel alcohol industries. Since the 1970s, Lallemand has focused its fermentation knowledge on developing high-quality, dried wine yeast strains, wine bacteria strains and fermentation adjuncts for oenology. The Lallemand range of oenology products is widely known under the LALVIN®, UVAFERM® and ENOFERM® brands. Lallemand is the only major supplier of wine yeast, bacteria and yeast deriva- tives with its own production facilities. The Company owes its success to the steadfast pursuit of excellence and the ongoing investment in research and development. To offer customers the fi nest possible products, Lallemand places particular importance on Reaserch and Development. A team based in Toulouse, France, collaborates with oenological institutes worldwide and conducts research on all aspects of fermenta- tion. Teams at Lallemand headquarters and at the Institut de Recherche en Biotechnologies (IRB), both in Montréal, Canada, conduct fundamental research and develop new biological strains and production techniques. Research programs, scientifi c papers and ongoing contacts link Lallemand to microbiology laboratories in Europe, Australia, North America, South America and South Africa. Through annual technical meetings, special events and publications, Lallemand seeks to spread awareness and knowledge of modern oenology for the benefi t of winemaking professionals and consumers alike. Lallemand Fermented Beverages has regional offi ces in Australia, Eastern Europe, France, Germany, Italy, North America, the United Kingdom, South Africa, South America, China and Spain. The people in the Lallemand network are in close daily contact with researchers as well as the end-users of their products. Regional Lallemand team members serve their clients’ needs, pro- vide training and offer oenological advice. Their work is carried out in collaboration with a network of recognized distributors and specialists who operate at the heart of each wine region. OCTOBER 2005 1:1 CONTRIBUTING AUTHORS MAGALI BOU After graduating, in 1999, from the Institut National des Science Appliqués (INSA – the national institute for applied science in France), with a specialization in Microbiology and Food Industry, Magali Bou joined Lallemand’s Research and Development Department in Toulouse, France. She has also been involved in the European research program FAIR-CT98-9640, which selected new and interesting strains of malolactic bacteria. Currently the project leader for the optimization of production processes for malolactic bacteria starters, she also directs feasibility studies for the de- velopment of new MBR® products. NEIL BROWN Dr. Neil Brown earned his Ph.D. in Cellular and Molecular Biology in 1994 from The University of Texas at Austin and was the co-author of a laboratory manual for Introductory Cellular and Molecu- lar Biology for this university. Since 1998, he has been working with Vinquiry in Sonoma County, where he manages the microbiology laboratory. He authored the Vinquiry Microbiology Photo CD, a compendium of photomicrographs of wine microorganisms and photographs of their colony morphology. Dr. Brown conducts seminars on wine microbiology and microscopy, and is involved in the instructional seminars offered by Vinquiry. He is a professional member of the American Society of Enology and Viticulture (ASEV) and the California Enological Research Association (CERA). OCTOBER 2005 1:2 MALOLACTIC FERMENTATION IN WINE PETER COSTELLO Dr. Peter Costello joined Lallemand Australia in 2003 as National Technical Manager. He has more than 20 years of experience in the Australian wine industry and has been employed by the Aus- tralian Wine Research Institute, as well as by three different commercial wine producers. His forte lies in applied microbiological research, malolactic fermentation and industrial applications of wine lactic acid bacteria and wine yeast. Dr. Costello has B.Sc. and M.Sc. degrees in Food Technology
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