Chemistry: molecular biology and microbiology – Micro-organism – per se ; compositions thereof; proces of... – Bacteria or actinomycetales; media therefor
Patent
1993-07-02
1997-03-04
Naff, David M.
Chemistry: molecular biology and microbiology
Micro-organism, per se ; compositions thereof; proces of...
Bacteria or actinomycetales; media therefor
426 13, 426 15, 435822, 435853, C12G 100, C12N 100, C12N 120
Patent
active
056078544
DESCRIPTION:
BRIEF SUMMARY
FIELD OF INVENTION
The present invention provides a novel method of inducing the decarboxylation of malic acid to lactic acid in wine or fruit juice by direct inoculation with a non-activated starter culture of malolactically active lactic acid bacteria and a composition comprising bacteria useful in the method.
BACKGROUND OF THE INVENTION
Grape juice, must and other fruit juice contain a varying amount of L-malic acid and L-malate, the amount typically being in the range of 1 to 10 g/L. The amount of malic acid and malate depends largely on the climatic conditions prevailing in the viticultural region. Hence, wines produced in colder areas tend to have a relatively higher acid content, since the malic acid is not degraded during the normal alcoholic fermentation. From a taste and flavour point of view, malic acid is considered undesirable in most red wines and in several types of rose wines, white wines or sparkling wines.
However, the content of malic acid and malate in a wine may be reduced by a so-called malolactic fermentation (MLF) of the wine which fermentation results from the metabolic activity of various lactic acid bacteria, including species belonging to the genera of Lactobacillus, Pediococcus and Leuconostoc. Such bacteria may be present in must and wine as part of the indigenous microbial flora hereof, or they may have been added as a bacterial starter culture. Typically, the MLF is associated with malolactic bacterial growth and catabolic processes during which the wine acidity is reduced. The catabolic phase is usually entered when the malolactically active bacteria during the growth phase has reached a population density of about 10.sup.6 colony forming units (CFU) per mL. The microbial malolactic deacidification results from the decarboxylation of the dicarboxylic acid, L-malic acid to the monocarboxylic acid, L-lactic acid. As a result of this malolactic fermentation, the acidity of the wine decreases and the pH increases, resulting in a wine with a softer palate relative to that of the wine before the malolactic fermentation. Following a successful malolactic fermentation in wine, no further microbial growth will normally occur and hence, the wine is considered to be microbiologically stable.
The malolactic fermentation may occur spontaneously in the wine as a result of the growth of an indigenous flora of malolactically active lactic acid bacteria originating from the vines and grape skins and also often surviving from one season to the next on winery equipment, especially wooden casks or other equipment made of wood. When occurring in this fashion, malolactic fermentation is often delayed and may take place several months after the alcoholic fermentation. The initial number of bacteria is often quite small and the environment of the wine is frequently rather hostile to the growth of these bacteria due to the content of ethanol and sulphur dioxide in the wine, as well as its low pH and low nutrient concentration. The extended lag phase of the malolactic bacteria during which the wine is biologically unstable may result in the growth of bacteria producing volatile acidity and hence spoilage of the wine. Apart from this, certain indigenous malolactic bacteria spontaneously growing in the wine may produce certain compounds, e.g. biogenic amines that are believed to give rise to health problems.
In the traditional winery industry where the spontaneously occurring malolactic fermentation is being relied upon, it is common practice to stimulate malolactic fermentation by reducing the amount of added sulphur when determined as sulphur dioxide, to below 50 mg per L, delaying the removal of the lees, increasing the temperature of the wine to above 20.degree. C., or ensuring a pH of more than 3.4. These measures, however, may also favour the growth of undesired microorganisms in the wine such as Acetobacter species, thus increasing the likelihood of wine spoilage, and this approach therefore requires extremely careful supervision of the decarboxylation process. Even if precautions are taken
REFERENCES:
Abstract, Dialog Information Services, File 5, Biosis, Dialog Accession No. 5324127, Biosis No. 81091434, 1986, pp. 539-545.
Abstract, Dialog Information Services, File 5, Biosis, Dialog Accession No. 5235886, Biosis No. 81003193, 1985, pp. 872-876.
Abstract, Dialog Information Services, File 5, Biosis, Dialog Accession No. 7430956, Biosis No. 89081975, 1990, pp. 23-32.
Abstract, Dialog Information Services, File 351, WPI, Dialog Accession No. 008250107, WPI Accession No. 90-137108/18, JP 2086765, 1988.
J. Silver, et al., "Control of Malolactic Fermentation in Wine. 2. Isolation and Characterization of a New Malolactic Organism", Am. J. Enol. Vitic., vol. 32, No. 1, 1981, pp. 64-72.
Krieger, B. et al., "Techniques for the Application of Starter Cultures Used for Melolactic Fermentation in Wine (Abstract)", Food Biotechnol., 7: 484 (1990).
Nielsen Jan C.
Prahl Claus
Chr. Hansen A/S
Naff David M.
Ware Deborah K.
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