Impact of Grape Bacteria on Wine Aroma

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Presentation transcript:

Impact of Grape Bacteria on Wine Aroma Linda F Bisson Wine Flavor 101 January 2016

Details of Study Chardonnay Juice No Sulfur dioxide or manipulation of any kind Specific bacteria added for 24 hours prior to yeast inoculation Only one bacterium (L. kunkeei) led to arrest of fermentation In addition to arrest of fermentation wild lactic and acetic acid bacteria may impart unique or off-characters

Bacterial Impact Tasting: Glass 1: Control: No bacteria Glass 2: Acetobacter pasteurianus Glass 3: Gluconobacter cerinus Glass 4: Lactobacillus kunkeei Glass 5: Lactobacillus mali Glass 6: Pediococcus parvulus (aka damnosus)

Impressions Immediately Post-Fermentation: Glass 1: Control: typical Chardonnay characters Glass 2: Acetobacter pasteurianus: enhanced varietal aroma due to low levels of acetic acid? (but different from A. aceti trial) Glass 3: Gluconobacter cerinus: Similar to control with more citrus and “canned” character Glass 4: Lactobacillus kunkeei: beer character Glass 5: Lactobacillus mali: leafy/green character, odd butter note Glass 6: Pediococcus parvulus (aka damnosus): classic mustiness of lactics