Comparison between Simultaneous and Traditional Consecutive Malolactic Fermentations in Wine

dc.contributor.advisorYada, Ricky
dc.contributor.authorPan, Wei
dc.date.accessioned2012-12-07T16:10:21Z
dc.date.available2013-11-13T06:00:27Z
dc.date.copyright2012-12
dc.date.created2012-11-13
dc.date.issued2012-12-07
dc.degree.departmentDepartment of Food Scienceen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.degree.programmeFood Scienceen_US
dc.description.abstractSuccessfully inducing malolactic fermentation in the production of grape wines can be challenging, especially in wines after finishing alcoholic fermentation with limited energy sources, low pH values and high ethanol concentrations. In this thesis, the kinetics of several chemicals of enological relevance were studied in a white wine (Chardonnay) and a red wine (Cab Franc) vinified by traditional, consecutive alcoholic (AF) and malolactic fermentations (MLF), and simultaneous AF/MLF, where bacteria were co-inoculated with yeast. The Chardonnay must was adjusted to four pH values (3.20, 3.35, 3.50 or 3.65), the cab Franc was kept as original pH value (3.56) and the concentrations of sugars, organic acids as well as acetaldehyde were followed throughout the fermentations. For Chardonnay the degradation of glucose and fructose was slower at the lowest must pH value (3.20) and independent from the time of bacterial inoculation. In all cases, malolactic conversion was faster after yeast-bacterial co-inoculation and was completed in simultaneous treatments at pH values of 3.35-3.65, and consecutive treatments at pH 3.50 and 3.65. No statistically significant difference was observed among the final acetic acid concentration, in all inoculation and pH treatments. For Cab Franc, it confirmed that co-inoculation shortened the fermentation periods while having minor effects on other parameters. Overall, simultaneous AF/MLF allowed for greatly reduced fermentation times, while the must pH remained a strong factor for fermentation success and determined the final concentration of various wine components. The time of inoculation influenced formation and degradation kinetics of organic acids and acetaldehyde significantly.en_US
dc.identifier.urihttp://hdl.handle.net/10214/4773
dc.language.isoenen_US
dc.publisherUniversity of Guelphen_US
dc.rightsAttribution 2.5 Canada*
dc.rights.urihttp://creativecommons.org/licenses/by/2.5/ca/*
dc.subjectwineen_US
dc.subjectmalolactic fermentationen_US
dc.subjectsimultaneousen_US
dc.subjectconsecutiveen_US
dc.subjectyeasten_US
dc.subjectlactic acid bacteriaen_US
dc.titleComparison between Simultaneous and Traditional Consecutive Malolactic Fermentations in Wineen_US
dc.typeThesisen_US

Files

Original bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
Pan_Wei_201212_MSc.pdf
Size:
871.85 KB
Format:
Adobe Portable Document Format
Description:
Thesis
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
317 B
Format:
Item-specific license agreed upon to submission
Description: