NDLI: Simultaneous yeast–bacteria inoculum. A feasible solution for the management of oenological fermentation in red must with low nitrogen content

Content Provider	Springer Nature Link
Author	Guzzon, Raffaele Villega, Tomas Roman Pedron, Michele Malacarne, Mario Nicolini, Giorgio Larcher, Roberto
Copyright Year	2012
Abstract	The simultaneous inoculum of yeasts and bacteria is a feasible solution for improving fermentation in wines with a harsh chemical composition, capable of inhibiting microbial activity. Considering the risk of wine spoilage due to lactic bacteria, co-inoculum is suggested in white wines with a low pH. However, climate change has also caused problems in achieving malolactic fermentation in red wines, due to the high concentration of ethanol and the low nutrient content. In this work, 5 pairs of commercial oenological starters were tested in simultaneous fermentation, using 4 red musts with a low nitrogen content, and compared with a traditional winemaking process. The simultaneous inoculum caused a slowdown in the activity of yeasts, although no problems in the accomplishment of alcoholic fermentations were observed. More reliable malolactic fermentation was performed in the co-inoculum trials, while, in traditional winemaking, some failures in the degradation of malic acid were observed. Microbiological analyses agreed with these observations. No differences were found in yeast density during alcoholic fermentation, demonstrating the absence of negative interaction between the yeast and the bacteria. However, simultaneous fermentation is not without risks; the highest increases of acetic acid were noted in the co-inoculum trials. The addition of yeast and bacteria to must with a serious lack of nutrients would appear to be a promising alternative to traditional fermentation; however, careful control of the chemical composition of must is mandatory to obtain reliable microbiological activity in the first stages of winemaking.
Starting Page	805
Ending Page	808
Page Count	4
File Format	PDF
ISSN	15904261
Journal	Annals of Microbiology
Volume Number	63
Issue Number	2
e-ISSN	18692044
Language	English
Publisher	Springer-Verlag
Publisher Date	2012-06-23
Publisher Place	Berlin, Heidelberg
Access Restriction	Subscribed
Subject Keyword	Simultaneous fermentation Lactic bacteria Wine spoilage Readily available nitrogen Microbiology Microbial Genetics and Genomics Microbial Ecology Fungus Genetics Medical Microbiology Applied Microbiology
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology

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Must treatments and wild yeast growth before and during alcoholic fermentation

Impact of different temperature profiles on simultaneous yeast and bacteria fermentation

The inhibitory activity of wine yeast starters on malolactic bacteria

Susceptibility of wine spoilage yeasts and bacteria in the planktonic state and in biofilms to disinfectants

Effect of nitrogen addition during alcoholic fermentation on the final content of biogenic amines in wine

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Simultaneous yeast–bacteria inoculum. A feasible solution for the management of oenological fermentation in red must with low nitrogen content

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Simultaneous yeast–bacteria inoculum. A feasible solution for the management of oenological fermentation in red must with low nitrogen content