Difference between revisions of "Wine"
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===Lactic Acid Bacteria=== | ===Lactic Acid Bacteria=== | ||
''Lactobacillus plantarum'' has been found to produce 3-sulfanylhexan-1-ol (3SH) from precursors in wine (3SH-S-cys and 3SH-S-cysgly) at a more efficient rate than wine yeast. 3SH is a volatile thiol that has a grapefruit-like flavor and aroma and is considered to be an important flavor component of some wines <ref>[http://sci-hub.hk/https://www.sciencedirect.com/science/article/pii/S0308814618305594 Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol. Hideki Takasea, Kanako Sasakib, Daiki Kiyomichib, Hironori Kobayashia, Hironori Matsuoa, Ryoji Takatab. 2018. Doi: https://doi.org/10.1016/j.foodchem.2018.03.116.]</ref>. 50 ppm of total SO<sub>2</sub> can inhibit the growth of lactic acid bacteria in finished wine <ref>[https://psuwineandgrapes.wordpress.com/2018/10/26/understanding-difficult-malolactic-fermentations/ Dr. Molly Kelly. "Understanding Difficult Malolactic Fermentations". Wine & Grapes U. 10/26/2018. Retrieved 11/22/2018.]</ref>, although some species/strains require between 100-256 mg/L total SO<sub>2</sub> in order to be inhibited (see [[Pediococcus#Sulfur_Dioxide|''Pediococcus'']]) <ref name="Wade_2018">[https://onlinelibrary.wiley.com/doi/full/10.1111/ajgw.12366 Role of Pediococcus in winemaking. M.E. Wade, M.T. Strickland, J.P. Osborn, C.G. Edwards. 2018. DOI: https://doi.org/10.1111/ajgw.12366.]</ref>. | ''Lactobacillus plantarum'' has been found to produce 3-sulfanylhexan-1-ol (3SH) from precursors in wine (3SH-S-cys and 3SH-S-cysgly) at a more efficient rate than wine yeast. 3SH is a volatile thiol that has a grapefruit-like flavor and aroma and is considered to be an important flavor component of some wines <ref>[http://sci-hub.hk/https://www.sciencedirect.com/science/article/pii/S0308814618305594 Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol. Hideki Takasea, Kanako Sasakib, Daiki Kiyomichib, Hironori Kobayashia, Hironori Matsuoa, Ryoji Takatab. 2018. Doi: https://doi.org/10.1016/j.foodchem.2018.03.116.]</ref>. 50 ppm of total SO<sub>2</sub> can inhibit the growth of lactic acid bacteria in finished wine <ref>[https://psuwineandgrapes.wordpress.com/2018/10/26/understanding-difficult-malolactic-fermentations/ Dr. Molly Kelly. "Understanding Difficult Malolactic Fermentations". Wine & Grapes U. 10/26/2018. Retrieved 11/22/2018.]</ref>, although some species/strains require between 100-256 mg/L total SO<sub>2</sub> in order to be inhibited (see [[Pediococcus#Sulfur_Dioxide|''Pediococcus'']]) <ref name="Wade_2018">[https://onlinelibrary.wiley.com/doi/full/10.1111/ajgw.12366 Role of Pediococcus in winemaking. M.E. Wade, M.T. Strickland, J.P. Osborn, C.G. Edwards. 2018. DOI: https://doi.org/10.1111/ajgw.12366.]</ref>. | ||
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| + | Lactic acid bacteria are often suppressed by yeast fermentation, which is caused in part by the yeast consuming nutrients. Very low levels of alcohol (1.5%) have been shown to stimulate early growth of LAB, but growth and MLF begin to become inhibited around 6% ABV. Yeast produce SO<sub>2</sub>, which can also inhibit LAB. However, other studies have suggested that alcohol, SO<sub>2</sub>, and low nutrients are not the only suppressors to LAB. Studies have also shown that there can be an antagonistic relationship between ''O. oeni'' and ''[[Pediococcus]]'' in wine, which may be due to toxins produced by one that affects the other known as "bacteriocins" <ref name="Wade_2018">[https://onlinelibrary.wiley.com/doi/full/10.1111/ajgw.12366 Role of Pediococcus in winemaking. M.E. Wade, M.T. Strickland, J.P. Osborn, C.G. Edwards. 2018. DOI: https://doi.org/10.1111/ajgw.12366.]</ref>. | ||
The pH of the wine can have an impact on which lactic acid bacteria species will grow. Below a pH of 3.5, ''O. oeni'' is the most dominant LAB species. ''Lactobacillus'' and ''Pediococcus'' are more common in wines above a pH of 3.5, with ''Pediococcus'' being most common in wines with a pH between 3.8 and 4.0, although ''Pediococcus'' has also been found in wines with a pH as low as 3.2. They are further inhibited by high ethanol, SO<sub>2</sub>, and high-temperature storage <ref name="Wade_2018" />. | The pH of the wine can have an impact on which lactic acid bacteria species will grow. Below a pH of 3.5, ''O. oeni'' is the most dominant LAB species. ''Lactobacillus'' and ''Pediococcus'' are more common in wines above a pH of 3.5, with ''Pediococcus'' being most common in wines with a pH between 3.8 and 4.0, although ''Pediococcus'' has also been found in wines with a pH as low as 3.2. They are further inhibited by high ethanol, SO<sub>2</sub>, and high-temperature storage <ref name="Wade_2018" />. | ||
Revision as of 10:55, 22 March 2019
(In progress)
Natural and wild wine processes, or wine processes that relate to mixed fermentation brewing.
Contents
Wine Making Processes
Carbonic Maceration
- "Carbonic Maceration: Art of Nouveau" by Erika Szymanski, November 18, 2010. See also related MTF thread.
- "Whole bunches and stems in red winemaking" by Jamie Goode.
Biochemistry
Hyperoxidation
Malolactic Fermentation
See the Cider page.
See also:
Lactic Acid Bacteria
Lactobacillus plantarum has been found to produce 3-sulfanylhexan-1-ol (3SH) from precursors in wine (3SH-S-cys and 3SH-S-cysgly) at a more efficient rate than wine yeast. 3SH is a volatile thiol that has a grapefruit-like flavor and aroma and is considered to be an important flavor component of some wines [1]. 50 ppm of total SO2 can inhibit the growth of lactic acid bacteria in finished wine [2], although some species/strains require between 100-256 mg/L total SO2 in order to be inhibited (see Pediococcus) [3].
Lactic acid bacteria are often suppressed by yeast fermentation, which is caused in part by the yeast consuming nutrients. Very low levels of alcohol (1.5%) have been shown to stimulate early growth of LAB, but growth and MLF begin to become inhibited around 6% ABV. Yeast produce SO2, which can also inhibit LAB. However, other studies have suggested that alcohol, SO2, and low nutrients are not the only suppressors to LAB. Studies have also shown that there can be an antagonistic relationship between O. oeni and Pediococcus in wine, which may be due to toxins produced by one that affects the other known as "bacteriocins" [3].
The pH of the wine can have an impact on which lactic acid bacteria species will grow. Below a pH of 3.5, O. oeni is the most dominant LAB species. Lactobacillus and Pediococcus are more common in wines above a pH of 3.5, with Pediococcus being most common in wines with a pH between 3.8 and 4.0, although Pediococcus has also been found in wines with a pH as low as 3.2. They are further inhibited by high ethanol, SO2, and high-temperature storage [3].
See also:
Other Microbes
Beer and Wine Hybrids
Legal limits of Must in Beer
Advice from James Howat of Black Project Spontaneous Ales on how much must can be added to beer legally for commercial brewers: contact the TTB and your local state government to present your formula and find out how much must is allowed. The state law may not match with the TTB law. Once they answer, ask for the code for the law for your records [4].
MTF Threads
- Barrel fermented porter with 100 lbs of Cabernet Sauvignon grapes with stems, fermented with red wine yeast (BM45) and B. bruxellensis by Dara McMains on MTF. More tips on using Brettanomyces in wine from Dara McMains here and 100% fermented B. claussenii wine from Malvasia, Petite Manseng and Viognier grapes.
- Using northern climate cold hardy varietals with a lot of malic acid (Frontenac, Frontenac gris, etc.), and selecting bacteria for malolactic fermentation.
Threads on using wine pomace:
Threads on harvesting yeast from wine grapes:
Comparisons to Mixed Fermentation Beer
MTF Discussions
See Also
Additional Articles on MTF Wiki
External Resources
References
- ↑ Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol. Hideki Takasea, Kanako Sasakib, Daiki Kiyomichib, Hironori Kobayashia, Hironori Matsuoa, Ryoji Takatab. 2018. Doi: https://doi.org/10.1016/j.foodchem.2018.03.116.
- ↑ Dr. Molly Kelly. "Understanding Difficult Malolactic Fermentations". Wine & Grapes U. 10/26/2018. Retrieved 11/22/2018.
- ↑ 3.0 3.1 3.2 Role of Pediococcus in winemaking. M.E. Wade, M.T. Strickland, J.P. Osborn, C.G. Edwards. 2018. DOI: https://doi.org/10.1111/ajgw.12366.
- ↑ James Howat. Milk The Funk Facebook group on how much wine must can legally be added to beer. 09/16/2017.