Malolactic fermentation in sparkling and red wines: new advances

Generally, in sparkling wine production, MLF is not recommended, however, some winemakers prefer to carry it out to contribute to organoleptic complexity. Oenococcus oeni is generally the bacterium of choice for this process, although producers are increasingly interested in other species (such as Lactobacillus). Sergi Ferrer, from the University of València, Spain, presents his work entitled: “Adaptation of lactobacilli towards low pH and SO2 to develop MLF in base musts for sparkling wines.”

He addresses the issue that, although MLF is generally not recommended for sparkling white wine, some winemakers prefer to promote MLF to contribute to organoleptic complexity. Oenococcus oeni is generally the bacterium of choice for MLF. However, people’s interest in other species (such as Lactobacillus) is increasing. This work aims to grow some selected strains of Lactobacillus in grape juice and perform early MLF. In the second video, Santiago Benito, from the Polytechnic University of Madrid, Spain, discusses the “Combined Use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking.” Commercial red wines use the malolactic fermentation process to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into L-lactic acid under controlled steps. However, this process is not free from possible collateral effects able to produce off-flavors, wine quality loss and human health problems. The presentation shows the development of an innovative method that reduces the risks inherent to the malolactic fermentation process when performed in warm regions, based on extendive research conducted during the last 3 years related to the topic.

Video of the entries submitted to the Enoforum Web Contest 2021 during the Enoforum Web Conference (23-25 February 2021)