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Changes in red wine soluble polysaccharide composition induced by malolactic fermentation.
Marguerite Dols-Lafargue1, Emmanuel Gindreau, Claire Le Marrec
1UMR 1219 OEnologie, Université Victor Segalen Bordeaux 2, INRA, ISVV, 351 cours de la Libération, 33405 Talence, France. m.dols@istab.u-bordeaux1.fr
Journal of Agricultural and Food Chemistry
|October 18, 2007
Summary
Malolactic fermentation (MLF) significantly alters wine’s soluble polysaccharide (SP) levels, contrary to prior assumptions. Bacterial activity during MLF, driven by Oenococcus oeni, impacts SP concentration differently based on initial levels.
Area of Science:
- Enology
- Microbiology
- Food Chemistry
Background:
- Wine's soluble polysaccharide (SP) content is typically attributed to grapes and yeasts.
- Bacterial metabolism's role in SP concentration is often considered limited to spoilage organisms.
- The impact of malolactic fermentation (MLF) on wine SPs is not fully understood.
Purpose of the Study:
- To investigate the effect of malolactic fermentation (MLF) on soluble polysaccharide (SP) concentration in red Bordeaux wines.
- To determine if bacterial metabolism during MLF influences SP levels.
- To assess the impact of different Oenococcus oeni strains on SP modifications.
Main Methods:
- Analysis of soluble polysaccharide concentrations in red Bordeaux wines before and after MLF.
- Inoculation with various indigenous and starter Oenococcus oeni strains to conduct MLF.
- Comparison with non-MLF control wines to isolate bacterial effects.
Main Results:
- MLF significantly modified SP concentrations in red Bordeaux wines.
- Wines with high initial SP decreased, while those with low initial SP increased after MLF.
- Both neutral and charged SPs were affected, with variations depending on the Oenococcus oeni strain.
- Non-MLF controls showed no significant changes in SP concentration, confirming bacterial involvement.
Conclusions:
- Malolactic fermentation actively modifies wine's soluble polysaccharide profile.
- The effect of MLF on SPs is dependent on the initial SP concentration and the specific Oenococcus oeni strain.
- Bacterial development during MLF is the primary driver of observed SP modifications in wine.
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