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

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 comple...
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Gespeichert in:

Autor*in:	Alessandro Bianchi [verfasserIn] Isabella Taglieri [verfasserIn] Francesca Venturi [verfasserIn] Chiara Sanmartin [verfasserIn] Giuseppe Ferroni [verfasserIn] Monica Macaluso [verfasserIn] Fabrizio Palla [verfasserIn] Guido Flamini [verfasserIn] Angela Zinnai [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	co-inoculation sequential inoculation

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 11(2022), 7, p 1011
Übergeordnetes Werk:	volume:11 ; year:2022 ; number:7, p 1011

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods11071011

Katalog-ID:	DOAJ059129751

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callnumber-first	T - Technology
author	Alessandro Bianchi
spellingShingle	Alessandro Bianchi misc TP1-1185 misc co-inoculation misc sequential inoculation misc <i<Oenococcus oeni</i< misc <i<Lactobacillus plantarum</i< misc Chemical technology Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?
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topic_title	TP1-1185 Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation? co-inoculation sequential inoculation <i<Oenococcus oeni</i< <i<Lactobacillus plantarum</i<
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title	Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?
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title_full	Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?
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title_sort	technological improvements on fml in the chianti classico wine production: co-inoculation or sequential inoculation?
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title_auth	Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?
abstract	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 (<i<Lactobacillus plantarum</i<) 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 (<i<Oenococcus oeni</i<) 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.
abstractGer	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 (<i<Lactobacillus plantarum</i<) 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 (<i<Oenococcus oeni</i<) 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.
abstract_unstemmed	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 (<i<Lactobacillus plantarum</i<) 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 (<i<Oenococcus oeni</i<) 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.
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title_short	Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?
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Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?

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