Dégradation de l'acide malique par Botrytis cinerea

1985 ◽  
Vol 63 (10) ◽  
pp. 1820-1824 ◽  
Author(s):  
Bernard Donèche ◽  
Françoise Roux ◽  
Pascal Ribéreau-Gayon
Keyword(s):  
Citric Acid ◽  
Glucose Metabolism ◽  
Botrytis Cinerea ◽  
Malic Acid ◽  
Acid Metabolism ◽  
Krebs Cycle ◽  
Malic Dehydrogenase ◽  
Grape Must ◽  
Acid Degradation ◽  
Malic Acid Degradation

During the growth of Botrytis cinerea on grape must, malic acid is actively oxidized by malic dehydrogenase. Some properties of this constitutive enzyme are described. In the absence of glucose, malic acid metabolism results in an equivalent accumulation of oxalic acid. In the presence of glucose, malic acid degradation is much slower, but the glucose is completely oxidized by the reactions of the Krebs cycle. Citric acid production in Czapek solution and in grape must differs according to strains of Botrytis cinerea; it depends mainly on glucose metabolism and is not directly related to malic acid degradation.

scholarly journals Oenococcus oeni Lifestyle Modulates Wine Volatilome and Malolactic Fermentation Outcome

2021 ◽  
Vol 12 ◽  
Author(s):  
Rosanna Tofalo ◽  
Noemi Battistelli ◽  
Giorgia Perpetuini ◽  
Luca Valbonetti ◽  
Alessio Pio Rossetti ◽  
...  
Keyword(s):  
Malic Acid ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Laser Scanning Microscopy ◽  
Aroma Compound ◽  
Confocal Laser ◽  
Wine Aroma ◽  
Acid Degradation ◽  
Malic Acid Degradation ◽  
Strain Dependent

In this study, nine Oenococcus oeni strains were tested for their ability to adhere to polystyrene using mMRS and wine as culture media. Moreover, planktonic and biofilm-detached cells were investigated for their influence on malic acid degradation kinetics and aroma compound production. Three strains were able to adhere on polystyrene plates in a strain-dependent way. In particular, MALOBACT-T1 and ISO359 strains mainly grew as planktonic cells, while the ISO360 strain was found prevalent in sessile state. The strain-dependent adhesion ability was confirmed by confocal laser scanning microscopy. Planktonic and biofilm detached cells showed a different metabolism. In fact, biofilm-detached cells had a better malic acid degradation kinetic and influenced the aroma composition of resulting wines, acting on the final concentration of esters, higher alcohols, and organic acids. Oenococcus oeni in biofilm lifestyle seems to be a suitable tool to improve malolactic fermentation outcome, and to contribute to wine aroma. The industrial-scale application of this strategy should be implemented to develop novel wine styles.

Differential malic acid degradation by selected strains of Saccharomyces during alcoholic fermentation

2003 ◽  
Vol 83 (1) ◽  
pp. 49-61 ◽  
Author(s):  
S. Redzepovic ◽  
S. Orlic ◽  
A. Majdak ◽  
B. Kozina ◽  
H. Volschenk ◽  
...  
Keyword(s):  
Malic Acid ◽  
Alcoholic Fermentation ◽  
Acid Degradation ◽  
Malic Acid Degradation

Malic Acid Degradation and Brined Cucumber Bloating

1984 ◽  
Vol 49 (4) ◽  
pp. 999-1002 ◽  
Author(s):  
R. F. McFEETERS ◽  
H. P. FLEMING ◽  
M. A. DAESCHEL
Keyword(s):  
Malic Acid ◽  
Acid Degradation ◽  
Malic Acid Degradation

Stimulation de la fermentation malolactique par l'addition au vin d'enveloppes cellulaires de levure et différents adjuvants de nature polysaccharidique et azotée

OENO One ◽  
1985 ◽  
Vol 19 (4) ◽  
pp. 229 ◽  
Author(s):  
Aline Lonvaud-Funel ◽  
Catherine Desens ◽  
Annick Joyeux
Keyword(s):  
Fatty Acids ◽  
Yeast Extract ◽  
Malic Acid ◽  
Bacterial Population ◽  
Malolactic Fermentation ◽  
Yeast Metabolism ◽  
Acides Gras ◽  
Acid Degradation ◽  
Malic Acid Degradation

<p style="text-align: justify;">L'addition au vin d'écorces de levure (0,2 g par litre) permet une stimulation de la fermentation malolactique. Leur action s'exerce en augmentant la population bactérienne et surtout en retardant et atténuant la phase de déclin. Le traitement du vin par des polysaccharides (alginates, polysaccharides extraits de vin) ou par l'extrait de levure accelere aussi le processus de dégradation de l'acide malique. Ces adjuvants agissent probablement en limitant l'action inhibitrice de certains métabolites levuriens tels les acides gras.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">Addition of yeast ghosts to wine (0,2 g per liter) stimulates the malolactic fermentation. The bacterial population is increased furthermore the declin phase is delayed. Addition of polysaccharides to wine (alginate, polysaccharides extracted from wine) or yeast extract also accelerate the malic acid degradation. These additions probably limit the inhibition by some products of the yeast metabolism like fatty acids.</p>

Simultaneous and Sequential Fermentations with Saccharomyces cerevisiae DJ02 and Lactobacliius acidophilus WS in Pear Wine

2011 ◽  
Vol 317-319 ◽  
pp. 2388-2392 ◽  
Author(s):  
Da Wei Zhang ◽  
Wen Bin Dong ◽  
Dan Zhang ◽  
Lei Jin ◽  
Jie Zhang ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Population ◽  
Malic Acid ◽  
Ph Value ◽  
Sugar Consumption ◽  
Acid Degradation ◽  
Sequential Fermentation ◽  
Malic Acid Degradation ◽  
Change Tendency ◽  
Better Than

The two controlled inoculation procedures of simultaneous and sequential fermentations with Saccharomyces Cerevisiae DJ02 and Lactobacliius acidophilus WS were studied in pear wine. The sugar consumption and ethanol product were delayed in the course of simultaneous fermentation contrary to the single fermentation. However in the sequential fermentation the effect was less than the simultaneous fermentation. In this work the function of malic acid degradation in the sequential fermentation was better than the simultaneous fermentation. The pH value of the pear wine came to 3.9 after the sequential fermentation. The change tendency of the yeast population after adding Lactobacliius acidophilus WS was similar to the yeast single fermentation in the simultaneous and sequential fermentation. But the cell population was went down in the course of the fermentation. The population of Lactobacliius acidophilus WS in the course of the two kinds of fermentation methods showed no significantly differences.

scholarly journals Control of Flavor Development in Wine during and after Malolactic Fermentation by Oenococcus oeni

1999 ◽  
Vol 65 (2) ◽  
pp. 740-745 ◽  
Author(s):  
Jan Clair Nielsen ◽  
Marianne Richelieu
Keyword(s):  
Citric Acid ◽  
Redox Potential ◽  
Oxygen Concentration ◽  
Malic Acid ◽  
Maximum Concentration ◽  
Acid Metabolism ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Citric Acid Concentration ◽  
Flavor Development

ABSTRACT During malolactic fermentation in wine by Oenococcus oeni, the degradation of citric acid was delayed compared to the degradation of malic acid. The maximum concentration of diacetyl, an intermediary compound in the citric acid metabolism with a buttery or nutty flavor, coincided with the exhaustion of malic acid in the wine. The maximum concentration of diacetyl obtained during malolactic fermentation was strongly dependent on the oxygen concentration and the redox potential of the wine and, to a lesser extent, on the initial citric acid concentration. The final diacetyl concentration in the wine was also dependent on the concentration of SO2. Diacetyl combines rather strongly with SO2(Kf = 7.2 × 103M−1 in 0.1 M malate buffer [pH 3.5] at 30°C). The reaction is exothermic and reversible. If the concentration of SO2 decreases during storage of the wine, the diacetyl concentration increases again.

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