WO2004111179A2 - SOUCHES MALOLACTIQUES TOLERANTES A L’ALCOOL POUR LA MATURATION DES VINS DE pH MOYEN OU ELEVE - Google Patents
SOUCHES MALOLACTIQUES TOLERANTES A L’ALCOOL POUR LA MATURATION DES VINS DE pH MOYEN OU ELEVE Download PDFInfo
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- WO2004111179A2 WO2004111179A2 PCT/FR2004/001421 FR2004001421W WO2004111179A2 WO 2004111179 A2 WO2004111179 A2 WO 2004111179A2 FR 2004001421 W FR2004001421 W FR 2004001421W WO 2004111179 A2 WO2004111179 A2 WO 2004111179A2
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
- C12H1/006—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process using bacterial cultures
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
- C12P7/56—Lactic acid
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
Definitions
- the present invention relates to a process for controlling malolactic fermentation in wines by direct inoculation of selected lactic acid bacteria strains.
- Malolactic fermentation is the decarboxylation of malic acid into lactic acid, resulting from the metabolic activity of certain lactic acid bacteria. From the surface of the grapes, the vine leaves, the soil and the wine material, many lactic bacteria are naturally present at all stages of the wine-making process and wine storage. However, only a few groups of lactic acid bacteria are able to multiply in grape juice and especially in wine, due to the limiting growth conditions. They belong to 4 genera: Oenococcus, Leuconostoc, Lactobacillus and Pediococcus. Three species of Pediococcus and seven species of Lactobacillus are commonly found in wine (Kunkee, 1967, Adv. Appl. Microbiol., Vol 9, pp. 235-279), while Leuconostoc and Oenococcus are each represented by a single species ⁇ Leuconostoc mesenteroides and Oenococcus oeni, respectively).
- MLF occurs through the spontaneous growth of an indigenous flora of lactic acid bacteria.
- the FML process starts on its own, when the malolactic flora is sufficiently developed, that is to say in a random manner between the end of alcoholic fermentation and several weeks, even several months, after alcoholic fermentation.
- the malolactic bacteria reach a concentration of approximately 10 6 CFU / ml in the medium, they enter the active metabolic phase and start the fermentation of malic acid.
- Oenococcus oeni is the species most frequently responsible for FML. Indeed, if at the beginning of alcoholic fermentation, a predominance of the homofermentative species Lactobacillus plantarum and Lactobacillus casei is observed, these disappear when the alcohol content increases.
- the Pediococcus and Enococcus species depending on the pH, predominate and finally reach the critical concentration to trigger MLF.
- a first method consists in inducing MLF using a non-proliferating biomass ai ⁇ nococcus ⁇ ni. Because the bacteria act in this case as an enzymatic preparation, the complete degradation of the malic acid is only obtained with a massive inoculation, at a rate of at least 10 8 CFU / ml, which represents a cost way too high to find real practical application.
- a second process consists in introducing into the wine-making tank preparations of Oenococcus oeni, before the start of alcoholic fermentation, when no alcohol is yet produced and the wort is rich in nutrients.
- This method has the advantage that the preparations can be added directly to the must in the lyophilized or frozen state, insofar as they do not have to undergo alcoholic stress which would be highly detrimental to them.
- the results are not satisfactory, in particular because of the competition between yeasts and lactic acid bacteria: one of the two populations multiplies more quickly and can supplant the other, in particular under the influence of the pH of the medium.
- Oenococcus oeni being heterofermentative, it can use sugar as a substrate to produce acetic acid.
- Another solution to avoid the production of volatile acidity from sugars may consist in sowing the wine only after alcoholic fermentation, when the sugar level is minimum.
- the preparations of lactic acid bacteria inoculated in the vinification tanks must in this case be able to survive despite the stress due to an already high degree of alcohol in the medium, the lactic acid bacteria being all the more sensitive to the stress that they are introduced into the medium in a lyophilized or frozen state.
- Preparations of Oenococcus oeni have been on the market for several years for sowing wine after alcoholic fermentation.
- a preculture in a medium enriched with wine is recommended, to avoid the significant fall in the cell population during inoculation in an alcoholic medium.
- This "reactivation”, also called “acclimatization” should allow induction of the resistance mechanisms of cells confronted with a high alcohol content, allowing an increase in the bacterial population and a resumption of metabolic activity (Lafon-Fourcade et al , 1993, Conn. Vigne Vin, vol 17, pp. 55-71).
- This method although effective, requires time, work and requires certain microbiological knowledge.
- the preculture time and the time of introduction must be respected precisely, otherwise there will be a significant loss of viability, which represents a serious constraint during the harvest period.
- Patent EP 635,050 describes a process for inducing malolactic fermentation by inoculating a wine with a lyophilized culture of lactic acid bacteria belonging to the genus Oenococcus oeni resistant to alcohol, without prior acclimatization step.
- the selected en'Oenococcus oeni strains have a high survival rate which makes possible the initiation of MLF even at low intake concentrations (1.106 to 5..10? CFU / ml) and in the presence of alcohol at rates between 10.5% and 13%. Under the defined conditions and for a pH between 3.2 and 3.6, the cells quickly enter the active phase of malolactic fermentation.
- red wines currently produced come from warm regions (such as southern Europe). These wines have a fairly high pH, that is to say of the order of 3.5 or higher than this value, which promotes bacterial growth and in the first place the development of native bacteria, malolactics or others. These bacteria, which resist poorly at pH below 3.5, are then favored at the expense of Eye.
- Producers who have quantitative but also qualitative objectives in relation to products in order to meet market expectations, must be able to master the vinification process as much as possible regardless of the pH of the wine, and limit the risks of unwanted evolution throughout the process. They want to have FML starters adapted to modern production conditions and consumer requirements, which best guarantee them against these risks.
- the present invention aims to meet this need.
- the solution lies in the selection of strains of alcohol-resistant lactic acid bacteria belonging to the Lactobacillus and Pediococcus species. They are capable of initiating and carrying out a complete MLF when they are introduced without a prior acclimatization step in a wine of medium to high pH.
- This resistance to alcohol, unprecedented in lactic acid bacteria of these species is manifested on the one hand by an excellent survival rate during inoculation and on the other hand by a rapid start of the fermentative activity.
- strains in addition to being tolerant to alcohol, exhibit a homofermentative metabolism, allowing them to be inoculated in wine before the end of alcoholic fermentation, without producing volatile acidity.
- the combined characteristics of resistance to alcohol and rapid growth at medium or high pH give the strains according to the invention the essential advantage of growing faster than the native flora, even at pH promoting the growth of the latter.
- the particularly advantageous result is that native species cannot grow, and are thus prevented from producing undesirable compounds. Sowing during alcoholic fermentation is possible without affecting the quality of the wine, which offers an additional guarantee that FML is carried out under the permanent control of the winegrower.
- lactic acid bacteria have a greatly reduced resistance to stress after drying, freeze-drying or freezing. When they are subjected to unfavorable conditions, such as a high alcohol content, their survival rate decreases drastically, and their fermentative activity can start only after a period of adaptation to the medium more or less long. To initiate MLF, it is also necessary to reach a concentration of the order of 106 CFU / ml, which will often require a cell multiplication phase allowing the population to reconstitute.
- the present invention also provides an answer to this problem thanks to the new strains of selected malolactic bacteria belonging to the genera Lactobacillus and Pediococcus, these being capable of initiating and carrying out MLF when they are introduced directly in the dried state, freeze-dried or frozen in a wine with medium or high pH.
- a method of inducing FML by direct inoculation of these alcohol-resistant malolactic bacteria is also an object of the present invention.
- a fermentation medium such as a must based on grape juice or other fruits, in which the amount of alcohol produced by alcoholic fermentation is at least 5% by volume, will be called "wine”.
- This wine may have reached its maximum alcohol level if the alcoholic fermentation is complete.
- the alcohol contents are expressed by the volume of alcohol compared to the total volume.
- a wine in which the MLF has taken place completely, that is to say in which the malic acid content is less than 0.2 g / l, will be called “mature wine” or “wine at maturity”.
- This mature wine is microbiologically stable, unlike non-mature wine.
- an average pH will be of the order of 3.5 to 3.6, and a high pH may range from around 3.6 to the maximum pH encountered in wines, i.e. around 4.0, or even more.
- direct inoculation is meant introduction into the fermentation medium selected lactic acid bacteria, without step acclimation or adaptation to the environment, in an economically acceptable concentration, that is to say between 106 e 5.10 t 7 CFU / ml of medium.
- a simple rehydration of 20 minutes in water at 22 ° C can be carried out.
- strains selected according to the invention are manifested by their ability to enter the active fermentative phase with practically no lag time to initiate MLF at short notice, despite the unfavorable conditions of the medium.
- strains according to the invention are resistant to alcohol even under conditions usually inducing significant stress and leading to cell wasting, in particular during inoculation in dried, lyophilized or frozen form without step. acclimatization.
- a strain of lactic acid bacteria selected according to the invention belonging to the genus Lactobacillus or Pediococcus has the capacity to carry out the conversion of malic acid into lactic acid so that, when it is introduced at a concentration of between 10 6 and 5.107 CFU / ml, directly in the dried, lyophilized or frozen state in a wine having an alcohol content of 10% or more and a pH greater than or equal to 3.5, i) it converts at least 5%, and preferably at least 10%, of malic acid into lactic acid in 5 days after inoculation of said wine, and ii) - it converts at least 10%, and preferably at least 25%, of malic acid into acid lactic in 10 days after inoculation of said wine.
- a strain of lactic bacteria according to the invention has a fermentative activity such that, when it is introduced at a concentration of between 10 6 and 5.10? CFU / ml, directly in the dried, lyophilized or frozen state in a wine with an alcohol content of 10% or more and a pH greater than or equal to 3.6 ⁇ l) - it converts at least 10%, and preferably at least 15%, of malic acid into lactic acid in 5 days after inoculation of said wine, and iv) - it converts at least 25%, and preferably at least 40%, of malic acid into lactic acid into 10 days after inoculation of said wine.
- strains are therefore particularly interesting as MLF starters in wines of medium or high pH, during or at the end of alcoholic fermentation. In doing so, their use is entirely possible under the usual conditions of pH and alcohol concentration, their ability to perform MLF then corresponding to the performances commonly obtained with other starters of MLF.
- the strains of lactic acid bacteria selected are homofermentative. It is furthermore of interest that the selected strains are not capable of producing toxic compounds or leading to unpleasant organoleptic modifications and other negative effects on wine. This is why the invention also relates to the strains of selected lactic acid bacteria which do not produce biogenic amines from the amino precursors present in wine, and do not degrade glycerol or tartaric acid. Preferably, the strains according to the invention have all of these properties.
- the present invention relates to a strain of lactic acid bacteria having all the characteristics defined above, and having the capacity, when it is introduced directly at a concentration of 2.106 CFU / ml, in a wine at a temperature greater than or equal to 18 ° C, having an SO2 content between 0 and 15 mg / 1, an alcohol content greater than or equal to 10%, and a pH of 3.7 or more i) - convert 15% from malic acid to lactic acid in 5 days after inoculation of said wine, and ii) - to convert 40% of malic acid into lactic acid in 10 days after inoculation of said wine.
- said strain of lactic acid bacteria has all of the characteristics defined above, and has the capacity, when introduced directly at a concentration of 2.106 CFU / ml, in a wine at a temperature greater than or equal to 18 ° C, having an SO 2 content between 0 and 15 mg / 1, an alcohol content greater than or equal to 10%, and a pH of 3.7 or more i) - convert 50% of malic acid in lactic acid in 5 days after inoculation of said wine, and ii) - to convert 80% malic acid into lactic acid in 10 days after inoculation of said wine.
- strains have the above characteristics when they are introduced into a wine having an alcohol content of 10%, even 12% and even 13%. Of course, these strains have identical or better characteristics when they are introduced earlier into wine, for example when the alcohol content is still only 5%.
- the selected malolactic bacteria unexpectedly belong to the genera Lactobacillus or Pediococcus, hitherto considered incapable of growing in an alcoholic medium.
- they are selected in the group consisting of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus deîbruckii, Pediococcus acidilactici, Pediococcus damnceus, Pediococcus pentosaceus, Pediococcus parvulus, Pediococcus cerevisiae.
- Lactobacillus plantarum DSM-9916 Lactobacillus plantarum CNCM 1-2924
- Pediococcus acidilactici CNCM MA 18 / 5M deposited in a culture collection of microorganisms in accordance with the provisions of the Budapest Treaty, rule 6.1 .
- a preparation of lactic acid bacteria intended to be used as a starter for FML can comprise one or more strains of malolactic bacteria such as defined above, and possibly other ingredients known to those skilled in the art.
- Such preparations can be presented in the liquid, dried, lyophilized or frozen state.
- the alcohol-resistant malolactic bacteria described above or a preparation of these are intended to be used for the controlled production of MLF in wines of medium or high pH, in particular in a process which is the subject of the present invention.
- This process of converting malic acid into lactic acid in a wine with a pH greater than or equal to. 3.5 consists in introducing a preparation comprising at least one strain of lactic acid bacteria as previously described, directly in the dried, lyophilized or frozen state in said wine, at a concentration between 106 and 5.107 CFU / ml, at a temperature greater than or equal to 18 ° C, when the alcohol level has reached at least 10% and to maintain the wine in conditions allowing the unfolding of MLF, to obtain a mature wine whose malic acid content is less than 0.2 g / 1.
- the process can be advantageously applied to any wine whose pH is greater than or equal to 3.5 without greater limitation. It is particularly advantageous for wines of pH 3.6 and above, for which the risk of the development of undesirable bacteria with rapid growth is particularly high.
- a preparation of lactic acid bacteria according to the invention can be introduced into the wine during fermentation, for example when the degree of alcohol has reached 5% or more, that is to say while the amount of sugar present in the wine is still significant.
- the lactic acid bacteria entering the preparation are all homofermentative, so as to eliminate the risk of producing volatile acidity.
- the process for converting malic acid into lactic acid which is the subject of the present invention is preferably carried out using a preparation of lactic acid bacteria having one or more of the following characteristics (the ideal being that they have them all at once):.
- the bacterial preparations used in the claimed process are prepared from one or more strains belonging to the genera Lactobacillus or Pediococcus, and can be chosen from the species Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrûckii, Pediococcus acid ⁇ lactici, Pediococcus damnceus, Pediococcus parvulus or Pediococcus cerevisiae.
- one or more strains of malolactic bacteria selected from the group composed of Lactobacillus plantarum DSM-9916, Lactobacillus plantarum CNCM 1-2924 and Pediococcus acidilactici CNCM MA 18 / 5M can be used.
- a preparation of malolactic bacteria comprising Lactobacillus plantarum CNCM 1-2924 can be added to a wine with a pH greater than or equal to 3.7, the alcohol concentration of which is greater than 11%.
- Economically acceptable concentrations are in the range of 5.105 to 5.107 CFU / ml wine.
- the wine is inoculated with 2.106 CFU / ml.
- Lactic acid bacteria or preparations of lactic acid bacteria are introduced directly into the fermentation medium without prior acclimatization step. When the bacteria are added to the wine in lyophilized form, they undergo a simple rehydration for around twenty minutes.
- the present invention finally relates to a mature wine obtained using a preparation of lactic acid bacteria as described above, or of the process which is the subject of the invention.
- a screening of natural strains of lactic acid bacteria from fermented soothsayer or fermented fruit juice was carried out. Isolates of natural lactic acid bacteria were subjected to selection pressures according to the following criteria:
- Malolactic bacteria are grown in a CMB broth.
- the pH of the medium is adjusted to 3.5 with 6N sodium hydroxide.
- the test tubes are filled with 5 ml of CMB medium and then autoclaves for 15 minutes at 121 ° C. After cooling, the alcohol levels are adjusted with pure ethanol to: 4%, 6%, 8%, 10%, 12% and 14%.
- the tubes are inoculated at 0.5%, from an MRS culture cultivated for 48 h (Garvie, 1967, J. gen. Microbiol, vol. 48, pp. 431-438). The growth is followed by measuring the turbidity at 600 nm after 3 weeks.
- the selection of strains which do not produce biogenic amines was carried out by culture on a MECM model medium.
- the biogenic amines that have been sought are those that are most often found in large quantities in wines: rhistamine, tyramine, putrescine and cadaverine.
- To select the strains which do not produce biogenic amines these are cultivated on a MECM model medium supplemented with precursor amino acids, namely histidine for histamine, tyrosine for tyramine, Pornithine for putrescine and lysine for cadaverine.
- the pH is adjusted to 5.0 with HCl or NaOH and the medium is autoclave at 115 ° C for 30 min.
- the final concentration of the supplemented model medium is:
- Pre-cultures of lactic acid bacteria strains are carried out in an MRS medium, and the cells are washed in a phosphate buffer, and resuspended in the same volume of phosphate buffer. The supplemented model medium is then inoculated at 1% with the strains to be tested. After performing MLF (degradation of malic acid), the samples are centrifuged and the supernatants are frozen for analysis of the amines. biogenic. Only bacteria which do not form biogenic amines from precursor amino acids are preserved.
- TMC tartaric acid + malic acid + citric acid:
- the bacteria previously cultivated in MRS 5 medium are washed and are used to inoculate the MECMb media supplemented with 1% (v: v). The cultures are incubated at 28 ° C for 7-15 days and the metabolites formed are analyzed. Only bacteria that do not degrade tartaric acid or glycerol are retained.
- TWO 1 strains of Lactobacillus plantarum and one strain Pediococcus with the given characteristics were produced in the lyophilized form for the direct inoculation of wines.
- the Lactobacillus plantarum DSM 9916 strain was isolated from a California Chardonnay wine
- the Lactobacillus plantarum CNCM 1-2924 strain was isolated from a fruit juice intended for distillation, which was preserved by adding acid and SO 2 .
- the cells were cultured on CMB medium containing 0%, 4%, 6%, 8%, 10%, 12% and 14% of ethyl alcohol. Bacterial growth was determined at 21 days by spectrophotometric measurement of the optical density DO at 600 nm.
- the alcohol tolerance TA (x) of the strains in the presence of an amount of alcohol x% is represented by the survival rate after 21 days in an alcoholic medium compared to the survival rate after 21 days in a medium without alcohol.
- Lactobacillus plantarum and Pediococcus acidilactici strains only the selected strains of L. plantarum DSM-9916 and CNCM 1-2924 and the P. acidilactici strain CNCM-MAl 8 / 5M have a survival rate greater than 50% after 21 days in a medium containing 10% alcohol, and can develop at alcohol concentrations higher than 12%. These values are also reached with the ⁇ strain. ⁇ ni EQ54. - EXAMPLE 8
- the MLF was carried out using the strain L. plantarum CNCM 1-2924 by direct inoculation in lyophilized form, at the rate of 2.0.106 CFU / ml, after completion of the alcoholic fermentation in the following wines:
- the tests are carried out in the laboratory, in 200 ml flasks.
- test wine was made from commercial grape juice in three stages:
- the juice is supplemented with 70g / l of dextrose.
- the juice is inoculated with 20g / hl of active dry yeast Lalvin CY3079; the yeast is rehydrated beforehand in a small volume of juice at 30 ° C. for 30 minutes.
- the concentration of residual sugars is measured. If the residual sugar concentration is less than 2g / l, the wine is clarified.
- the wine is analyzed after alcoholic fermentation and before inoculation of lyophilized preparations of L. plantarum DSM-9916, the pH is adjusted to 3.6, the content of malic acid is brought to 5 g / 1.
- the test wine thus obtained has the following characteristics:
- the red wine used is a commercial wine produced by the Vignerons de Buzet. The wine was only filtered and stored at 4 0 C.
- the wine was analyzed after alcoholic fermentation and before inoculation of lyophilized preparations of L. plantarum DSM-9916.
- the lyophilized bacterial preparation is rehydrated in water at 22 ° C for 20 minutes.
- the solution is then added directly to the wine after alcoholic fermentation. Survival in wine and degradation of malic acid are measured until the substrate is used up. For each wine, two tests were carried out. An unseeded lot served as a control.
- Table 2 gives the results of the survival rates of L. plantarum CNCM 1-2924, 2 days and
- the assay of malic acid is carried out for each test at regular intervals using an assay kit (kit E 0139 068, Boehringer Mannheim, Germany).
- Figure 2 shows the kinetics of degradation of malic acid in Buzet wine after inoculation with a lyophilized preparation of L. plantarum CNCM 1-2924.
- the MLF was carried out using the strain L. plantarum DSM-9916 by direct inoculation in lyophilized form, at a rate of 3.0 ⁇ 10 6 CFU / ml, after completion of the alcoholic fermentation in the same red wine from the Vintners of Buzet, at pH ⁇ 3.54, than that used in the previous example.
- Buzet wine was prepared as before and has the same chemical characteristics (see example 8). The test was carried out according to the same protocol.
- Degradation of malic acid The dosage of malic acid is carried out for each test at regular intervals using a dosing kit (kit E 0139 068, Boehringer Mannheim, Germany).
- Figure 3 shows the kinetics of degradation of malic acid in Buzet wine after inoculation of a lyophilized preparation of L. plantarum DSM-9916.
- FML was produced in a Cabernet Sauvignon wine from Chile in 2002, pH 3.7. The tests were carried out in 4 barrels of 225 l:
- the wine was analyzed after alcoholic fermentation and before inoculation of lyophilized preparations of lactic acid bacteria.
- the strains were inoculated in lyophilized form at the rate of 2.0 ⁇ 10 6 CFU / ml, at 18 ° C., directly in the wine after the alcoholic fermentation has been carried out.
- the assay of malic acid was carried out for each test at regular intervals using an assay kit (kit E 0139 068, Boehringer Mannheim, Germany). The results are shown in Figure 4.
- the kinetics of degradation of malic acid indicate a good implantation of the strains DSM 9916 and CNCM MA-18 / 5M and an early and effective start of the fermentative activity.
- the kinetics of degradation of malic acid is very close to that of the control test, which means that undesirable native strains have developed quickly enough to replace ⁇ . ⁇ ni.
- the control of MLF guaranteeing fermentation security was only obtained with the L. plantarum DSM 9916 and P. acidilactici CNCM MA-18 / 5M strains.
- FML was carried out in a Tempranillo wine from Rioja (Spain) in 2002, with a pH of 3.9. In wines from this region, we often witness the spontaneous initiation of MLF which generally results in high levels of biogenic amines. The tests were carried out in 3 barrels of 225 l.
- the wine was analyzed after alcoholic fermentation and before inoculation of lyophilized preparations of lactic acid bacteria.
- the strains were inoculated directly in lyophilized form at the rate of 2.0 ⁇ 10 6 CFU / ml, at 18 ° C., after completion of the alcoholic fermentation.
- the assay of malic acid is carried out for each test at regular intervals using an assay kit (kit E 0139 068, Boehringer Mannheim, Germany). In parallel, bacterial growth was measured in the three tanks. The results are presented in Figures 5 and 6.
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Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/560,086 US7625745B2 (en) | 2003-06-12 | 2004-06-09 | Alcohol-tolerant malolactic strains for the maturation of wines with average or high pH |
AU2004247919A AU2004247919B2 (en) | 2003-06-12 | 2004-06-09 | Alcohol-tolerant malolactic strains for the maturation of wines with average or high pH |
EP04767287.8A EP1631657B1 (fr) | 2003-06-12 | 2004-06-09 | SOUCHES MALOLACTIQUES TOLERANTES A L'ALCOOL POUR LA MATURATION DES VINS DE pH MOYEN OU ELEVE |
DK04767287.8T DK1631657T3 (da) | 2003-06-12 | 2004-06-09 | Alkoholtolerante malolaktiske stammer til modning af vine med gennemsnitlig eller høj pH-værdi |
ES04767287T ES2433921T3 (es) | 2003-06-12 | 2004-06-09 | Cepas malolácticas tolerantes al alcohol para la maduración de los vinos de pH medio o elevado |
US12/604,436 US8114449B2 (en) | 2003-06-12 | 2009-10-23 | Alcohol-tolerant malolactic strains for the maturation of wines with average or high pH |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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FR0307046A FR2856074B1 (fr) | 2003-06-12 | 2003-06-12 | Souches malolactiques tolerantes a l'alcool pour la maturation des vins de ph moyen ou eleve |
FR03/07046 | 2003-06-12 |
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US10560086 A-371-Of-International | 2004-06-09 | ||
US12/604,436 Division US8114449B2 (en) | 2003-06-12 | 2009-10-23 | Alcohol-tolerant malolactic strains for the maturation of wines with average or high pH |
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WO2004111179A2 true WO2004111179A2 (fr) | 2004-12-23 |
WO2004111179A3 WO2004111179A3 (fr) | 2005-03-17 |
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PCT/FR2004/001421 WO2004111179A2 (fr) | 2003-06-12 | 2004-06-09 | SOUCHES MALOLACTIQUES TOLERANTES A L’ALCOOL POUR LA MATURATION DES VINS DE pH MOYEN OU ELEVE |
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US (2) | US7625745B2 (fr) |
EP (1) | EP1631657B1 (fr) |
AU (1) | AU2004247919B2 (fr) |
DK (1) | DK1631657T3 (fr) |
ES (1) | ES2433921T3 (fr) |
FR (1) | FR2856074B1 (fr) |
PT (1) | PT1631657E (fr) |
WO (1) | WO2004111179A2 (fr) |
ZA (1) | ZA200509133B (fr) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1857536A1 (fr) * | 2006-05-15 | 2007-11-21 | Fabrizio Bonelli | Appareil de fermentation malolactique et procédé correspondant |
CN102925384A (zh) * | 2012-10-11 | 2013-02-13 | 福建省农业科学院农业工程技术研究所 | 一种苹果酸乳酸转化高活力菌株 |
CN103509734A (zh) * | 2013-06-04 | 2014-01-15 | 鲁东大学 | 一种果酒生物降酸新菌株、制备方法及其应用 |
Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
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US10888515B2 (en) * | 2007-08-13 | 2021-01-12 | Shantel Medical Supply Corp. | Producing a topical solution composition |
US9382507B2 (en) * | 2008-07-16 | 2016-07-05 | Sandt Associates | Malolactic fermentation of wine |
ITVR20090150A1 (it) * | 2009-09-29 | 2009-12-29 | Aeb Spa | Nutriente e protocollo per l'acclimatazione dei batteri lattici utilizzati per la fermentazione malolattica |
CN102229904B (zh) * | 2011-06-08 | 2012-08-29 | 东北农业大学 | 一种产共轭亚油酸微生物发酵剂及其制备方法 |
PT2721142T (pt) | 2011-06-17 | 2018-12-24 | Chr Hansen As | Células lactobacillus plantarum com resistência melhorada quanto a concentrações elevadas de etanol |
KR101349692B1 (ko) * | 2011-12-06 | 2014-01-16 | 에이엠바이오 (주) | 알코올 내성 유산균 페디오코커스 애시디락티시 및 그 응용 |
ES2430788B1 (es) * | 2012-04-20 | 2014-09-09 | Consejo Superior De Investigaciones Científicas (Csic) | Cepa y composición de pediococcus damnosus, usos y método para la realización de la fermentación maloláctica |
FR3027030B1 (fr) * | 2014-10-10 | 2017-12-08 | Univ Bourgogne | Utilisation de biofilms bacteriens en oenologie |
CN104560517B (zh) * | 2015-01-13 | 2017-06-16 | 江南大学 | 一种应用复合乳酸菌酿造黄酒的方法 |
CN108546654B (zh) * | 2018-03-23 | 2020-06-02 | 广东省农业科学院蚕业与农产品加工研究所 | 一种降酸发酵乳杆菌及其应用 |
KR20210042976A (ko) * | 2018-08-13 | 2021-04-20 | 시에이치알. 한센 에이/에스 | 피키아 클루이베리 효모를 사용한 무알코올 발효 채소 주스의 제조 |
CN111187687B (zh) * | 2020-04-14 | 2020-07-10 | 君顶酒庄有限公司 | 干红葡萄酒橡木桶苹果酸乳酸发酵工艺 |
CN116218700B (zh) * | 2022-10-10 | 2024-07-02 | 西北农林科技大学 | 耐高酸酒酒球菌菌株及其在葡萄酒mlf中的应用 |
CN116024133B (zh) * | 2022-12-28 | 2024-06-04 | 福建绿泉食品有限公司 | 一株耐高浓度苹果酸的植物乳杆菌及其应用 |
CN117165481B (zh) * | 2023-09-05 | 2024-06-04 | 天津科技大学 | 一株可降解苹果酸的植物乳杆菌及其应用 |
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US4666849A (en) * | 1983-10-04 | 1987-05-19 | The United States Of America As Represented By The Secretary Of Agriculture | Lactic acid bacteria which do not decarboxylate malic acid and fermentation therewith |
DK32788D0 (da) * | 1988-01-25 | 1988-01-25 | Hansens Lab A S Chr | Fremgangsmaade til fremstilling af en drik |
US6284518B1 (en) * | 1990-10-09 | 2001-09-04 | Cornell Research Foundation, Inc. | Synthetic media for the production of malolactic starter cultures |
US5607854A (en) * | 1992-04-01 | 1997-03-04 | Chr. Hansen A/S | Composition for inducing malolactic fermentation using Leuconostoc oenos strains accession numbers DSM 7008-DSM 7015 |
US7112346B2 (en) * | 1992-04-01 | 2006-09-26 | Chr. Hansen A/S | Method of inducing malolactic fermentation in wine or fruit juice by direct inoculation with a non-activated started culture |
-
2003
- 2003-06-12 FR FR0307046A patent/FR2856074B1/fr not_active Expired - Fee Related
-
2004
- 2004-06-09 AU AU2004247919A patent/AU2004247919B2/en not_active Expired
- 2004-06-09 EP EP04767287.8A patent/EP1631657B1/fr not_active Expired - Lifetime
- 2004-06-09 WO PCT/FR2004/001421 patent/WO2004111179A2/fr active Application Filing
- 2004-06-09 ES ES04767287T patent/ES2433921T3/es not_active Expired - Lifetime
- 2004-06-09 US US10/560,086 patent/US7625745B2/en not_active Expired - Fee Related
- 2004-06-09 PT PT47672878T patent/PT1631657E/pt unknown
- 2004-06-09 DK DK04767287.8T patent/DK1631657T3/da active
-
2005
- 2005-11-11 ZA ZA200509133A patent/ZA200509133B/en unknown
-
2009
- 2009-10-23 US US12/604,436 patent/US8114449B2/en active Active
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1857536A1 (fr) * | 2006-05-15 | 2007-11-21 | Fabrizio Bonelli | Appareil de fermentation malolactique et procédé correspondant |
CN102925384A (zh) * | 2012-10-11 | 2013-02-13 | 福建省农业科学院农业工程技术研究所 | 一种苹果酸乳酸转化高活力菌株 |
CN102925384B (zh) * | 2012-10-11 | 2013-11-06 | 福建省农业科学院农业工程技术研究所 | 一种苹果酸乳酸转化高活力菌株 |
CN103509734A (zh) * | 2013-06-04 | 2014-01-15 | 鲁东大学 | 一种果酒生物降酸新菌株、制备方法及其应用 |
CN103509734B (zh) * | 2013-06-04 | 2016-03-30 | 鲁东大学 | 一种果酒生物降酸新菌株、制备方法及其应用 |
Also Published As
Publication number | Publication date |
---|---|
AU2004247919A1 (en) | 2004-12-23 |
PT1631657E (pt) | 2013-11-04 |
EP1631657A2 (fr) | 2006-03-08 |
US7625745B2 (en) | 2009-12-01 |
US20060153822A1 (en) | 2006-07-13 |
FR2856074B1 (fr) | 2007-05-25 |
US20100040730A1 (en) | 2010-02-18 |
FR2856074A1 (fr) | 2004-12-17 |
ZA200509133B (en) | 2007-03-28 |
DK1631657T3 (da) | 2013-11-11 |
AU2004247919B2 (en) | 2009-07-16 |
WO2004111179A3 (fr) | 2005-03-17 |
ES2433921T3 (es) | 2013-12-13 |
EP1631657B1 (fr) | 2013-08-07 |
US8114449B2 (en) | 2012-02-14 |
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