Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?

Foods

Alessandro Bianchi¹  Angela Zinnai¹  Francesca Venturi¹  Isabella Taglieri¹  Giuseppe Ferroni¹  Chiara Sanmartin¹  Monica Macaluso¹  Guido Flamini²  Fabrizio Palla³ 

[1] Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy;National Institute of Nuclear Physics (INFN), Sezione di Pisa, Largo Bruno Pontecorvo, 3, 56127 Pisa, Italy;

关键词: co-inoculation;    sequential inoculation;    Oenococcus oeni;    Lactobacillus plantarum;   

DOI  :  10.3390/foods11071011

来源: DOAJ

【 摘 要 】

Winemaking variables and techniques are known to affect the composition of wines. To obtain a rapid and safe fermentation course, with a reduced risk of proliferation of unwanted microbial species, frequent recourse is made to the use of selected microorganisms, which can greatly simplify the complex management of the fermentation process. In particular, selected strains of lactic acid bacteria are used, which are much more sensitive than yeasts to the operating conditions of the medium. In this regard, the overall aim of this research was to verify whether the early inoculation of homolactic acid bacteria for hexoses (Lactobacillus plantarum) carried out after 24 h, compared with that of saccharomycetes operating alcoholic fermentation, could be advantageous compared with a traditional innoculation with a different heterolactic bacterial strain for hexoses (Oenococcus oeni) operated at the end of alcoholic fermentation. The grape variety chosen was Sangiovese, the protagonist of Tuscan oenology. The evaluation focused on different aspects such as the management of winery operations, and the quality and longevity of the product; was carried out in all phases of winemaking; and analysed both from a chemical and sensory point of view.

【 授权许可】

Unknown