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Evaluation of Malolactic Bacteria Isolated from Oregon Wines
T Henick-Kling1, W E Sandine, D A Heatherbell
1Department of Microbiology and Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331-3804.
Applied and Environmental Microbiology
|August 1, 1989
Summary
Two native Oregon strains of Leuconostoc oenos, Er-1a and Ey-2d, show high malolactic activity in cool, acidic wine conditions, making them ideal for local winemaking. These strains enhance microbiological stability and flavor complexity in Oregon wines.
Area of Science:
- Enology
- Microbiology
- Viticulture
Background:
- Oregon's cool climate results in high grape acidity, necessitating malolactic fermentation for wine stability and flavor.
- Malolactic fermentation (MLF) by Leuconostoc oenos is crucial for reducing acidity and enhancing wine complexity.
- Indigenous wine microorganisms offer unique adaptations to regional conditions.
Purpose of the Study:
- To evaluate indigenous Oregon strains of Leuconostoc oenos for malolactic fermentation suitability in Oregon wines.
- To compare the performance of native strains against commercial malolactic fermentation starters.
- To identify Oregon strains with superior malolactic activity under challenging environmental conditions.
Main Methods:
- Screening of indigenous Oregon Leuconostoc oenos strains for malolactic activity.
- Comparative analysis of malolactic activity under varying temperature (15°C, 8°C) and pH (3.0) conditions.
- Determination of strain sensitivities to key winemaking inhibitors: sulfur dioxide, ethanol, and fumaric acid.
Main Results:
- Two Oregon strains, Er-1a and Ey-2d, exhibited significant malolactic activity.
- Er-1a demonstrated higher activity at low pH (3.0), while Ey-2d performed better at low temperatures (15°C and 8°C).
- Selected strains showed promising potential for commercial application in Oregon winemaking.
Conclusions:
- Indigenous Oregon Leuconostoc oenos strains Er-1a and Ey-2d are well-suited for malolactic fermentation in regional wines.
- These native strains offer enhanced malolactic activity under the specific low-temperature and low-pH conditions characteristic of Oregon winemaking.
- The identified strains represent valuable tools for improving wine quality, microbiological stability, and flavor profiles in cool-climate viticulture.