The new & improved version of the Bact(eria) on Track. Enjoy ! #1 CO-INOCULATION CO-INOCULATION TO PRODUCE FRESH WINES STYLES WITH LOW DIACETYL CONTENT Co-inoculation has a stronger impact on diacetyl production Impact of the timing of inoculation Co-inoculation is the practice of inoculating selected wine compared to the type of wine bacteria used. Our studies on diacetyl content in Chardonnay wines bacteria at the beginning of the winemaking process with institutes such as Neustadt and IFV and many winery shortly after yeast inoculation, usually 24 to 48 hours after trials have shown that whatever the wine bacteria used 1.6 -1) yeast inoculation. This technique is advantageous because L 1.4 (and even with highest producer of diacetyl), co-inocula- 1.2 not only will it secure the malolactic fermentation (MLF), tion always result in more fruit-driven wines styles and very 1 yl (mg t 0.8 but also because there are definite advantages that are e low diacetyl content in wines. c 0.6 recognized by winemakers and professionals. ia 0.4 D Early results also show that in the case of co-inoculation the 0.2 For a successful co-inoculation, some parameters are cru- high content of sugars could repress the metabolism of the 0 Beta Beta Beta cial for its success – choosing the right wine yeast, correc- diacetyl, as opposed in post-alcoholic fermentation inocu- co-inoculation 2/3rd AF Post AF tly rehydrated, good temperature management and the lation. And under the reductive conditions generate by the (48 h) proper yeast nutrition strategy are keys point to integrate active yeast, diacetyl produced will be immediately reduced Impact of different malolactic fermentation inoculation scenarios for any fermentations. Well-fed and heathly wine yeast to the less active metabolites, acetoin and butanediol. on Riesling wine aroma and bacteria leads to complete and regular alcoholic and Knoll et al. World J Microbiol Biotechnol (2012) 28:1143–1153 malolactic fermentations Using malolactic fermentation to modulate wine style CO-INOCULATION TO LIMIT THE AWRI November 2015 Based on 20 years of experiences, and from the results of DEVELOPMENT OF BRETTANOMYCES many collaborations between Lallemand and research AND OFF-FLAVORS CO-INOCULATION : OENOCOCCUS OENI OR center from France, Spain, Italie, South Africa, Argentina LACTOBACILLUS PLANTARUM (ML PRIME™) and Germany has shown the benefits of co-inoculation The increase in sugar levels, pH and sometimes lower with either Oenococcus oeni or Lactobacillus plantarum. SO2 addition can influence the development of spoilage Co-inoculation is recognized as a secure and safe practice microorganisms, especially Brettanomyces which can pro- with our Oenococcus oeni cultures (VP41™, BETA™, ALPHA™, FAST AND RELIABLE MALOLACTIC duce phenolic off-odors in wines. PN4™, OMEGA™,...) for the different wines conditions. FERMENTATION (MLF) It is well known that the period from the end of AF to the As a bio-control agent for low acidity /high pH wines, ML start of MLF is particularly conducive to the development of Prime™ Lactobacillus plantarum is ideal as it completes MLF can be completed in between 3 days to 2 weeks Brettanomyces depending on the type of musts and the bacteria used. MLF in 3-5 days during the AF with no risk of increased VA Early inoculation with wine bacteria, either right after AF due to its specific metabolism. It enables early stabiliza- Kinetics of malic acid degradation after or in co-inoculation (24 hours after inoculation with yeast), tion of wines, as soon as the AF is finished. co-inoculation in Merlot 2014 has proven to be a simple and effective method for preven- 100 ting the development of Brettanomyces and the production Facultative heterofermentative metabolism 80 of ethyl phenols off-flavors. Our recent studies with IFV in ( metabolism) 70 Burgundy (Gerbaux) show that co-inoculation with our se- 60 GLUCOSE-FRUCTOSE 50 lected bacteria inhibit the growth of Brettanomyces (below 40 10 cell/mL) as opposed to the spontaneous control which is CO2 Lactic acid % Malic acid still contaminated with 500 cell/mL of Brettanomyces while 30 Acetic acid Ethanol 20 the MLF is not completed and the wine is not stabilized. 10 Brettanomyces population in Pinot Noir in co-inoculation with different wine bacteria 0 Volatile Acidity production 5 10 15 20 25 30 at the end of MLF 100000 in co-inoculated wine Number of days after inoculation GLUCOSE-FRUCTOSE 0.6 1 Co-inoculation Alpha™ in pH 3.5 wines /L) 10000 4 CO2 Lactic acid 2 Sequential inoculation Alpha™ in pH 3.5 wines 0.5 SO 2 3 Co-inoculation Alpha™ in pH 3.9 wines 1000 0.4 Acetic acid Ethanol 4 Sequential inoculation Alpha™ in 3.9 wines 0.3 Cells/mL 0.3 5 Co-inoculation ML Prime™ in 3.9 wines 0.25 100 0.21 0.2 0.2 0.17 Volatile acidity 10 0,4 0.1 0,3 0 acidity (gH Volatile 0 SO 0 10 20 30 40 50 O. oeni ML Prime™ O. oeni ML Prime™ O. oeni 0,2 1 2 3 Days Syrah Cabernet Sauvignon g/L H 0,1 O-mega™ Alpha™ Beta™ VP41™ Control 0 Influence of Inoculation with Malolactic Bacteria on Volatile Phenols in Wines 1 2 3 4 5 Gerbaux et al. 2009 Am. J. Enol. Vitic. 60:2 Malolactic Fermentation Induced by Lactobacillus plantarum in Malbec Wines from Argentina Lerena et al. S. Afr. J. Enol. Vitic., Vol. 37, No. 2, 2016 « CO-INOCULATION IS NOW RECOGNIZED AS A SIMPLE AND SAFE PRACTICE FOR THE Exploitation of Simultaneous Alcoholic and Malolactic Fermentation of Incrocio Manzoni, a Traditional Italian White Wine MANAGEMENT OF MALOLACTIC FERMENTATION FOR WINE QUALITY OPTIMIZATION. » Guzzon et al. S. Afr. J. Enol. Vitic., Vol. 37, No. 2, 2016.