Loss of Pinot noir Wine Color and Polymeric Pigment after Malolactic Fermentation and Potential Causes

2014 ◽  
Vol 66 (2) ◽  
pp. 130-137 ◽  
Author(s):  
Tresider R. Burns ◽  
James P. Osborne
Keyword(s):  
Malolactic Fermentation ◽  
Pinot Noir ◽  
Wine Color

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

Relationship Between Lactic Acid Bacteria, Malolactic Fermentation, And Wine Color

2021 ◽  
Vol 1 (2) ◽  
pp. 149-156
Author(s):  
Nair Temis Olguin Alderete ◽  
Lucrecia Delfederico ◽  
Liliana Carmen Semorile
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malolactic Fermentation ◽  
Wine Color

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.

Microoxygenation Treatment and Sensory Properties of Young Red Wines

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 123-130 ◽  
Author(s):  
M.L. González-Sanjosé ◽  
M. Ortega-Heras ◽  
S. Pérez-Magariño
Keyword(s):  
Malolactic Fermentation ◽  
Sensory Properties ◽  
Pure Oxygen ◽  
Red Wines ◽  
Color Intensity ◽  
Sensorial Analysis ◽  
Positive Effects ◽  
Oxygen Effects ◽  
Wine Color

Microoxygenation (MO) allows the addition of small, continuous, and controlled amounts of pure oxygen or air to wines. This technique was developed to enhance quality of red wines. However, its positive effects are only achieved with adjusted supplies of oxygen, adequate for each kind of wine. The aim of this study was the evaluation of MO treatment effects on the sensory properties of different young single-variety red wines from two consecutive vintages. Wines from four diverse varieties were made to semi-industrial scale (5000 kg of grapes for each one). MO treatment was applied between alcoholic and malolactic fermentation to 2000 L of each wine, and it was adjusted to the characteristics of each wines. Descriptive sensorial analysis was carried out to evaluate the effects of MO treatment. The results obtained showed that, independently of the sort of wine, MO allowed to stabilize the wine color, intensifying the color intensity as well as the blue or violet tones; it also reduced notes such as herbaceous, vegetal, reduction, dirty, or sulphidric ones; however increased fruity note and had a structuring effect modifying the global astringency as well as its particular components. The intensity of oxygen effects varied among wines, being detected variety and vintage factors of variability.

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