Effect of malolactic fermentation and ageing on the concentration of ρ ‐coumaric acid of Pinot Noir wine and the consequence for volatile phenol production by Brettanomyces

2020 ◽  
Vol 27 (1) ◽  
pp. 81-86
Author(s):  
A. DuBois ◽  
M. Shelton ◽  
M. Qian ◽  
J.P. Osborne
Keyword(s):  
Malolactic Fermentation ◽  
Pinot Noir ◽  
Coumaric Acid ◽  
Volatile Phenol

Sensory and Color Changes Induced by Microoxygenation Treatments of Pinot noir before and after Malolactic Fermentation

2010 ◽  
Vol 61 (4) ◽  
pp. 474-485 ◽  
Author(s):  
Dominik Durner ◽  
Fabian Weber ◽  
Janine Neddermeyer ◽  
Katharina Koopmann ◽  
Peter Winterhalter ◽  
...  
Keyword(s):  
Malolactic Fermentation ◽  
Pinot Noir ◽  
Color Changes ◽  
Before And After

Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation

2020 ◽  
Vol 27 (1) ◽  
pp. 118-127
Author(s):  
N.S. Brizuela ◽  
E. Franco‐Luesma ◽  
B.M. Bravo‐Ferrada ◽  
M. Pérez‐Jiménez ◽  
L. Semorile ◽  
...  
Keyword(s):  
Sensory Perception ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pinot Noir

scholarly journals Study of changes organic acids in red wines during malolactic fermentation

2011 ◽  
Vol 59 (5) ◽  
pp. 145-150
Author(s):  
Jindřiška Kučerová ◽  
J. Široký
Keyword(s):  
Chemical Analysis ◽  
Organic Acids ◽  
Alcoholic Fermentation ◽  
Total Content ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pinot Noir ◽  
Average Mass ◽  
Average Value ◽  
Wine Region

The aim of this contribution is to be able to describe the movement of organic acids in red wine during malolactic fermentation. Wines from Znojmo wine region were represented by varieties of Svatovavřinecké (Saint Laurent), Rulandské modré (Pinot Noir), Zweigeltrebe, Frankovka (Lemberger) and Dornfelder. The grapes went through the same way of wine making and after completion of alcoholic fermentation were inoculated with pure culture of lactic acid bacteria Oenococcus oeni. Samples were taken for chemical analysis during biodegradation of acids within the range of 2 to 4 days and they were measured using a device WineScan FT 120. Chemical analysis detected changes in the concentrations of the following parameters: total acidity, lactic, malic, tartaric and citric acids. The total content of acids statistically significantly (P = 0.05) differed only between samples of Svatovavřinecké T 66 and Zweigeltrebe T 2.The differences of average mass concentrations of lactic, malic and citric acids were not statistically relevant. Nevertheless, statistically relevant difference in the concentration of tartaric acid from all other wines was detected in a sample of SV T 66 which also reached the highest average value (5.18 g/l).

scholarly journals Genome Sequence of Oenococcus oeni UNQOe19, the First Fully Assembled Genome Sequence of a Patagonian Psychrotrophic Oenological Strain

2018 ◽  
Vol 7 (5) ◽  
Author(s):  
Néstor G. Iglesias ◽  
Danay Valdés La Hens ◽  
Nair T. Olguin ◽  
Bárbara M. Bravo-Ferrada ◽  
Natalia S. Brizuela ◽  
...  
Keyword(s):  
Genome Sequence ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pinot Noir ◽  
Native Strain ◽  
Content Type ◽  
Psychrotrophic Strain

Oenococcus oeni UNQOe19 is a native strain isolated from a Patagonian pinot noir wine undergoing spontaneous malolactic fermentation. Here, we present the 1.83-Mb genome sequence of O. oeni UNQOe19, the first fully assembled genome sequence of a psychrotrophic strain from an Argentinean wine.

Survival and implantation of indigenous psychrotrophic Oenococcus oeni strains during malolactic fermentation in a Patagonian Pinot noir wine

LWT ◽  
2019 ◽  
Vol 108 ◽  
pp. 353-360
Author(s):  
Camila Manera ◽  
Nair T. Olguin ◽  
Bárbara M. Bravo-Ferrada ◽  
E. Elizabeth Tymczyszyn ◽  
Lucrecia Delfederico ◽  
...  
Keyword(s):  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pinot Noir
Sign in / Sign up

Export Citation Format

Share Document