Effect of microoxygenation applied before and after malolactic fermentation on monomeric phenolics and tannin composition of Pinot Noir wine

2021 ◽  
Author(s):  
Y. Yang ◽  
R.C. Deed ◽  
L.D. Araujo ◽  
A.L. Waterhouse ◽  
P.A. Kilmartin
Keyword(s):  
Malolactic Fermentation ◽  
Pinot Noir ◽  
Before And After

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

scholarly journals The Sideways Effect: A Test for Changes in the Demand for Merlot and Pinot Noir Wines

2009 ◽  
Vol 4 (2) ◽  
pp. 219-232 ◽  
Author(s):  
Steven S. Cuellar ◽  
Dan Karnowsky ◽  
Frederick Acosta
Keyword(s):  
Structural Changes ◽  
Statistical Tests ◽  
Jel Classification ◽  
Pinot Noir ◽  
Wine Consumption ◽  
Price Point ◽  
Before And After

AbstractThis paper examines the effect of the movie Sideways on US wine consumption. Specifically, we examine the affects of the movie on the consumption of Merlot, which is derided in the movie and the affect on Pinot Noir, which is praised. We examine the trends in consumption before and after the movie and perform statistical tests for structural changes in consumption. We also test for changes in consumption of each varietal by price point. (JEL Classification: C22)

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 Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice

2021 ◽  
Vol 247 (3) ◽  
pp. 719-736
Author(s):  
Niko Markkinen ◽  
Oskar Laaksonen ◽  
Baoru Yang
Keyword(s):  
Lactobacillus Plantarum ◽  
Malolactic Fermentation ◽  
Sea Buckthorn ◽  
Raw Material ◽  
Before And After ◽  
Different Strains ◽  
And Control ◽  
Lower Loss ◽  
Fruity Odor ◽  
Odor Descriptors

AbstractMalolactic fermentation using sea buckthorn (Hippophaë rhamnoides) juice as raw material was performed with six different strains of Lactobacillus plantarum. Increasing juice pH from 2.7 to 3.5 or adapting cells to low pH (i.e., acclimation) prior to inoculation allowed malolactic fermentation with all tested strains. Moreover, reducing pH of the growth medium from 6 to 4.5 with l-malate had little or no impact on biomass production. Volatile profile of sea buckthorn juice was analyzed with HS-SPME–GC–MS before and after fermentation. A total of 92 volatiles were tentatively identified and semi-quantified from sea buckthorn juice, majority of which were esters with fruity odor descriptors. Esters and terpenes were decreased in both inoculated and control juices during incubation. Microbial activity increased the levels of acetic acid (vinegar like), free fatty acids (cheese like), ketones (buttery like), and alcohols with fruity descriptors. Conversely, aldehydes associated with “green” aroma were decreased as a result of fermentation. Juices fermented with DSM 1055 had the highest acid and alcohol content, while fermentation with DSM 13273 resulted in the highest content of ketones. Compared to inoculation with other strains, fermentation with strains DSM 16365 and DSM 100813 resulted in rapid malolactic fermentation, less production of volatile acids, and lower loss of esters and terpenes important for natural sea buckthorn flavor.

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.

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