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Experimental aspects regarding the malolactic fermentation using the freeze-dried culture of oenococcus oenifor red wines

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dc.contributor.author Andrieș, M. T.
dc.contributor.author Odăgeriu, G.
dc.contributor.author Văraru, F.
dc.contributor.author Zamfir, C. I.
dc.contributor.author Cotea, V. V.
dc.date.accessioned 2021-04-26T11:48:21Z
dc.date.available 2021-04-26T11:48:21Z
dc.date.issued 2017
dc.identifier.citation Andrieș M. T., G. Odăgeriu, F. Văraru, C. I. Zamfir, V. V. Cotea. 2017. "Experimental aspects regarding the malolactic fermentation using the freeze-dried culture of oenococcus oenifor red wines". Lucrări Stiinţifice USAMV - Iași Seria Horticultură, 60(2): 203-208.
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/975
dc.description.abstract This paper presents some typical aspects of the malolactic fermentation process, respectively, the variation of total acidity, real acidity (pH) and volatile acidity, malic acid metabolization and formation of lactic acid. Also, other composition characteristics like tartaric and citric acids, potassium, calcium, reducing sugars and phenolic compounds were studied. The experiment was conducted both in laboratory conditions as well as in industrial conditions, on Feteasca neagra and Cabernet sauvignon wines. In order to start the malolactic fermentation, after 7-15 from the end of alcoholic fermentation, a freeze-dried culture of Oenococcus oeni (commercialized under the name of FD-DVS Viniflora CH11) were inoculated directly into wine. In all samples except the control sample we found a decrease of total acidity and malic acid content, correlated to an increase of the pH and lactic acid content. Regarding thepotassium and calcium cations, there was a decrease. Also, the content of phenolic compounds, showed differences from the control sample. en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași en_US
dc.subject red wines en_US
dc.subject composition characteristics en_US
dc.subject malolactic fermentation en_US
dc.subject vinuri roşii en_US
dc.subject caracteristici de compoziţie en_US
dc.subject fermentaţie malolactică en_US
dc.subject preparat FD-DVS Viniflora CH11 en_US
dc.subject Oenococus oeniFD-DVS Viniflora CH11 en_US
dc.title Experimental aspects regarding the malolactic fermentation using the freeze-dried culture of oenococcus oenifor red wines en_US
dc.title.alternative Aspecte experimentale privind folosirea unui preparat de Oenococcus oenila fermentaţia malolactică a unor vinuri roşii en_US
dc.type Article en_US
dc.author.affiliation M. T. Andrieș, V. V. Cotea, University of Agricultural Sciences and Veterinary Medicine, Iaşi, Romania
dc.author.affiliation G. Odăgeriu, C. I. Zamfir, Research Centre for Oenology, Romanian Academy -Iaşi, Romania
dc.author.affiliation F. Văraru, S.C. Agroindustriala Bucium S.A. –Iaşi, Romania
dc.publicationName Lucrări Stiinţifice USAMV - Iași Seria Horticultură
dc.volume 60
dc.issue 2
dc.publicationDate 2017
dc.startingPage 203
dc.endingPage 208
dc.identifier.eissn 2069-8275


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