Optimization of the management conditions of malolactic fermentation in red wines of the Nemea region

dc.contributor.author	Παρασκευόπουλος, Ιωάννης	el
dc.date.accessioned	2015-01-27T06:36:32Z
dc.date.available	2015-01-27T06:36:32Z
dc.date.issued	2015-01-27
dc.identifier.uri	http://hdl.handle.net/11400/4807
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://e-jst.teiath.gr/	en
dc.subject	Lactic acid bacteria
dc.subject	Volatile acidity
dc.subject	Βακτήρια γαλακτικού οξέος
dc.subject	Πτητική οξύτητα
dc.subject	Malolactic fermentation
dc.subject	Lysozyme
dc.subject	Μηλογαλακτική ζύμωση
dc.subject	Λυσοζύμη
dc.title	Optimization of the management conditions of malolactic fermentation in red wines of the Nemea region	en
heal.type	journalArticle
heal.classification	Technology
heal.classification	Chemical technology
heal.classification	Τεχνολογία
heal.classification	Χημική τεχνολογία
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85133147
heal.classificationURI	http://skos.um.es/unescothes/C00565
heal.classificationURI	N/A-Τεχνολογία
heal.classificationURI	N/A-Χημική τεχνολογία
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85073867
heal.language	en
heal.access	free
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών	el
heal.publicationDate	2008
heal.bibliographicCitation	Paraskevopoulos, Ι. (2008). Optimization of the management conditions of malolactic fermentation in red wines of the Nemea region. "e-Journal of Science & Technology". [Online] 3(1): 11-21. Available from: http://e-jst.teiath.gr/	en
heal.abstract	Malolactic fermentation (MLF) and its impact on wine quality are often not taken into consideration in the modern Greek winemaking reality. Relatively low initial L-malic acid concentration, rarely exceeding 2.0 g/l, in conjunction with rather high pH values and warm temperatures during the winemaking period result, in most cases, in spontaneously triggered malolactic fermentations. Malic acid will be depleted by indigenous LAB and winemakers will consider "the job completed" neglecting the fact that quality and health issues have been raised by this "wild" non-controlled process. Quality issues would be mainly undesired products such as volatile acidity, diacetyl, acetoin, volatile phenols and others, where health issues would be related with biogenic amine production. Inoculation with selected Lactic Acid Bacteria (LAB) strains provides a good tool to overcome these issues provided that it is conducted in optimum conditions. Time of inoculation of LAB seems to be the most crucial factor. We have demonstrated that inoculation after the completion of the alcoholic fermentation as well as early inoculation at the beginning of fermentation improve performances but not erase problems. LAB inoculation when 50% of reducing sugars are fermented seems to be the most adapted MLF modality in the AOC Nemea region, leading to better MLF kinetic that yields higher quality end products.	en
heal.publisher	Νερατζής, Ηλίας	el
heal.publisher	Σιανούδης, Ιωάννης	el
heal.journalName	e-Journal of Science & Technology	en
heal.journalName	e-Περιοδικό Επιστήμης & Τεχνολογίας	el
heal.journalType	peer-reviewed
heal.fullTextAvailability	true