Strategies for minimization of not desired malolactic fermentation in sparkling wine D.O. Cava

Identifier:  TFM:613

Handle: https://hdl.handle.net/20.500.11797/TFM613

Authors:  Fernández Vázquez, Daniel

Abstract:
Malolactic fermentation (MLF) carried out by lactic acid bacteria (LAB) from wine is responsible from changes in the final product. MLF contributes to reduce acidity in sparkling wines from cool climates, but in the case of wines from warmer climates this reduction of acidity can due in economic losses for productors. Presence of spoilage LAB in different steps of the production process was studied during the project. Experimentation was carried out with different treatments for control LAB populations and minimize its populations. The assay identified different strains of Oenococcus oeni from samples that had undergone through MLF in cava. Experimentation was realised at cellar conditions at different concentrations of fumaric acid and chitosan at different steps of the production process. Same products were tested at laboratory conditions in synthetic wine to characterize O. oeni strains isolated from cava. Fumaric acid addition at 0.3 g/L and 0.6 g/L showed in all conditions a reduction on LAB populations and maintained the fields of L-malic acid. Chitosan addition at 0.2 g/L didn’t show a protective effect against FML at cellar conditions but retarded the malic acid consumption and LAB population growth in synthetic wine conditions.