Original research articles

Use of direct inoculation malolactic starters: settling, efficiency and sensorial impact

Abstract

Four direct inoculation malolactic starters were used in this study. They conducted malolactic fermentation in a merlot wine in barrels. We compared the behaviour of these strains at multiple levels. Inoculation efficiency was evaluated, and great differences were observed among the starters. Implantation controls were also carried out. They were ail clearly positive. The rates of malate degradation were compared. They were ail different, but MLF in the inoculated barrels always finished before the non-inoculated control. Physicochemical and sensory analysis were done. No major differences were seen concerning chemical data. However, some significant differences were observed at the sensory level. Positive implantation controls allowed to conclude that these differences originated from the starter strains used in this study.

Authors


Emmanuel Gindreau

Affiliation : UMR OEnologie - Ampélologie INRA -Université Victor Segalen Bordeaux 2, 351 cours de la libération, 33405 Talence, France; SARCO, ZA La Jacquotte, Rue Aristide Bergès, 33270 Floirac, France


H. Keim

Affiliation : Faculté d'OEnologie, Unité associée INRA. Université Victor Segalen Bordeaux 2, 351, cours de la Libération, 33405 Talence, France


Gilles de Revel

Affiliation : Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, 33882 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, 33882 Villenave d'Ornon, France


Alain Bertrand

Affiliation : Laboratoire de Chimie Analytique, Faculté d'OEnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence (France)


Aline Lonvaud-Funel

Affiliation : UMR 1219 OEnologie, INRA - Université de Bordeaux, ISVV, 210, chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France

aline.lonvaud@oenologie.u-bordeaux2.fr

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