Performance and diacetyl production of commercial strains of malolactic bacteria in wine

Abstract

This study compares 11 commercial cultures of Leuconostoc oenos and Lactobacillus plantarum in Cabernet Sauvignon, Pinot Noir and Chardonnay wines. Performance of the cultures was found to be greatly influenced by wine type. Better survival of the bacteria was observed in Cabernet Sauvignon and Pinot Noir wines. The time necessary to complete malolactic fermentation (MLF) was 65 ± 14 d for Chardonnay, 71 ± 3 d for Cabernet Sauvignon, and 25 ± 8 d for Pinot Noir. The maximal rate of malate utilization was 0·4 g d‐1 for Pinot Noir, and 0·2 g d‐1 for the two other wine types. Final diacetyl concentration was lower in Chardonnay wines (highest 0·58 mg l‐1) compared to the other wines (highest 5·8 mg l‐1). Malic and citric acid were co‐metabolized by all strains. None of the strains metabolized glycerol. Significant differences in final diacetyl concentration of wine vinified with the different strains were found. Panelists could reliably differentiate MLF wines from non‐MLF wines, irrespective of their diacetyl content, indicating that diacetyl is not the only important MLF flavour.