EXPERIMENTS ON MALOLACTIC FERMENTATION INDUCTION WITH BACTERIAL BIOMASS SEPARATED BY FILTERING

Ionel Popescu, Marin Gheorghita

KEY WORDS: lactic bacteria, malolactic fermentation, malic acid, total acidity, volatile acidity, yeasts

ABSTRACT

In the experiments which toke place in autumn of 2005, at the Minis viti-vinicultural research resort, the purpose was the dynamic of the spontaneous and guided malolactic fermentation (through the separation of the yeast from the malolactic fermented wines) on 5 types of red, dry wine, obtained from 5 different sorts of dark grapes, namely: Burgund, Cadarca, Merlot, Oporto and Pinot Noir. The estimation of the malolactic fermentation was done through the Michaud method (paper chromatography). Furthermore, physic-chemical determinations had been done of wines at 10 days from the phases separation (before the malolactic fermentation) and at 2 months after the alcoholic fermentation (after the spontaneous and guided malolactic fermentation). The physic-chemical determinations at wines were regarding: the concentration in alcohol, the total and reduced extract, sugars, total and volatile acidity, pH, loose and total SO₂ , the coloring intensity, the tint, the concentration in anthocians and total poliphenols. From the obtained dates, it is observed the significant differences between the parameters recorded after the consummation of the guided malolactic fermentation.