Malic acid in wine : origin, function and metabolism during vinification
By H. Volschenk, H. J. J. Vuuren, M. Viljoen-Bloom. 2017
158 citations recorded by the source corpus.
The production of quality wines requires a judicious balance between the sugar, acid and flavour components of wine. L-Malic and tartaric acids are the most prominent organic acids in wine and play a crucial role in the winemaking process, including the organoleptic quality and the physical, biochemical and microbial stability of wine. Deacidification of grape must and wine is often required for the production of well-balanced wines. Malolactic fermentation induced by the addition of malolactic starter cultures, regarded as the preferred method for naturally reducing wine acidity, efficiently decreases the acidic taste of wine, improves the microbial stability and modifies to some extent the organoleptic character of wine. However, the recurrent phenomenon of delayed or sluggish malolactic fermentation often causes interruption of cellar operations, while the malolactic fermentation is not always compatible with certain styles of wine. Commercial wine yeast strains of Saccharomyces are generally unable to degrade L-malic acid effectively in grape must during alcoholic fermentation, with relatively minor modifications in total acidity during vinification. Functional expression of the malolactic pathway genes, i.e. the malate transporter (mae1) of Schizosaccharomyces pombe and the malolactic enzyme (mleA) from Oenococcus oeni in wine yeasts, has paved the way for the construction of malate-degrading strains of Saccharomyces for commercial winemaking.
Subfields: Food Science, Molecular Biology, Plant Science
View Paper: https://www.semanticscholar.org/paper/7260d77f44a29cedddecb29c02b3a38ff893adb8
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Citations in the corpus
- Malolactic Fermentation: The ABC’s of MLF (2016, methodology): “…of aroma compounds that could potentially contribute to a favourable wine aroma profile (Wibowo et al., 1985; Kunkee, 1991; Fugelsang & Zoecklein, 1993; Henick-Kling, 1993; Le Jeune et al., 1995; DriciCachon et al., 1996; Lonvaud-Funel, 2001; Marcobal et al., 2004; Volschenk et al., 2006).”
- Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook (2020, background): “The decrease could be attributed to increased ethanol concentrations, high SO2 concentrations, initial low pH, low temperatures, the nutrient depletion, and/or competitive interactions with the yeast culture [16,20].”