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The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality
H W Du Plessis1, C L C Steger, M du Toit
1Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa.
Aims:
In this study we determined the extent to which lactic acid bacteria (LAB) occurred in brandy base wines, their ability to catalyse the malolactic fermentation (MLF) and the effect of MLF on the quality of the base wine and the brandy distillate.
Methods And Results:
Lactic acid bacteria were isolated and enumerated from grape juice, experimental and commercially produced brandy base wines. Spontaneous MLF occurred in approximately 50% of the commercial base wines. The occurrence of MLF had an influence on the quality of the base wines and the resulting distillates. In samples where MLF occurred there was a loss of fruitiness and in the intensity of aroma. Volatile compounds like iso-amyl acetate, ethyl acetate, ethyl caproate, 2-phenethyl acetate and hexyl acetate decreased in samples having undergone MLF, while ethyl lactate, acetic acid and diethyl succinate increased in the same samples.
Conclusions:
Spontaneous malolactic fermentation does occur in commercial brandy base wines and it has an influence on base wine and brandy quality.
Significance And Impact Of The Study:
This study showed that MLF influences the quality of the base wine and the resulting distillate and with this in mind commercial base wine producers should be able to produce brandy of higher quality.