Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine.
Grape must was fermented by a mixed culture of Saccharomyces cerevisiae W-3 (a wine yeast) and Issatchenkia orientalis KMBL 5774 (a malic acid-degrading yeast). Co-fermentation with 1:1 (v/v) inoculum ratio of W-3 and KMBL 5774 decreased malic acid to 0.33 mg/ml from 1.1 mg ml with W-3 alone. Ethanol production was the same in both cases (7.8%, v/v). Acetaldehyde, 1-propanol, 2-butanol and isoamyl alcohol all decreased, with an increase in methanol, in the co-fermented wine. Sensory evaluation showed a higher score in the wine fermented with 1:1 (v/v) inoculum ratio than those obtained by 4:1 (v/v) inoculum ratio or W-3 alone.
Kim
Dong-Hwan
DH
Department of Food Science and Technology, Kyungpook National University, 1370 Sankyuk, Daegu 702-701, South Korea.
Hong
Young-Ah
YA
Park
Heui-Dong
HD
D000438:Alcohols / Q000378:metabolism; D002241:Carbohydrates; D005285:Fermentation; D008293:Malates / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D027843:Vitis / Q000378:metabolism*; D014920:Wine; D015003:Yeasts / Q000378:metabolism*
D000438:Alcohols; D002241:Carbohydrates; D008293:Malates; C030298:malic acid