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June 2015 P R A C T I C A L W I N E R Y & V I N E YA R D 55 W I N E M A K I N G the death of the bacteria led to the end of L-malic acid degradation. In the wine with the added MLF activator, a rapid and sustained growth of bacteria was observed, and L-malic acid was com- pletely metabolized after 11 days. Figure 5 shows the results of an experi- ment comparing the addition of two wine LAB nutrients, Opti'ML Blanc and Nutrient A, to Chardonnay wine. The wine was inoculated with selected wine LAB Enoferm Alpha, Enoferm Beta or PN4; nutrient supplements were added at the 20 g/hL level. The time required to complete MLF with no added nutri- ents was 28 to 30 days. The addition of Opti'ML Blanc, which is high in amino acids, peptides and vitamins, consider- ably shortened the duration of MLF. Summary Although the overall mechanism of malolactic fermentation is fairly well known, exploration of the nutritional requirements of Oenococcus oeni is now the subject of numerous studies. Wine lactic acid bacteria are particu- larly demanding micro-organisms with complex nutritional needs. The absence of certain nutrients essential to the implantation, growth and metabolism of O. oeni can cause a delayed or even failed MLF, but there are solutions. The nega- tive impact of nutritional deficiencies can be overcome by the addition of fermenta- tion activators. PWV Bibliography 1. Alexandre, H., P. Costello, F. Remize, J.M. Guzzo and F. Guilloux-Benatier. 2004 "Saccharomyces cerevisiae – Oenococcus oeni interactions in wine: Current knowledge and perspectives." Int. J. of Food Microbiology 93:141–154. 2. Alexandre, H., C. Grandvalet, M. Guilloux- Benatier, F. Remize-Barnavon and R. Tourdot- Maréchal. 2008. Les bactéries lactiques en œnologie. Tec & Doc, Lavoisier Ed. 3. Cabanis, J.C., and M.T. Cabanis. 1998 Acides organiques en œnologie : fondements scienti - fiques et technologiques. Tec & Doc, Lavoisier Ed. 4. Desroche, N. 2005 Caractérisation physiologique et moléculaires de préparations malolactiques de Oenococcus oeni destinées à l'ensemencement direct des vins. Dissertation. Université de Bourgogne. 5. Fourcassié, P., A. Makaga-Kabinda-Massard, A. Belarbi and A. Maujean. 1992 "Growth, D-glucose utilization and malolactic fermenta - tion by Leuconostoc oenos strains in 18 media deficient in one amino acid." J. Appl. Bacteriol. 73: 489–496. 6. Garvie, E. 1967 "The growth factor and amino acid requirements of species of the genus Leuconostoc, including Leuconostoc paramesen - teroides (sp. nov.) and Leuconostoc oenos." J. Gen. Microbiol. 48: 439–447. Divergan F – PVPP West Coast: 81 M Street Fresno, CA 93721 Tel: 559.485.2692 Midwest: 1401 Ware Street Waupaca, WI 54981 Tel: 715.258.5525 The Wine Lab TM : 640-D Airpark Road Napa, CA 94558 Tel: 707.224.7903 East Coast: 1165 Globe Avenue Mountainside, NJ 07092 Tel: 908.301.1811 The Revolutionaries Behind Wine's Visionaries Malolactic Bacteria, Non-Saccharomyces Yeasts Fermentation Nutrients Membrane Cartridge Filters, Laboratory Consumables OenoFoss - FTIR Analytical Instrumentation Filter Sheets, Lenticular Cartridges, Cellulose Pre-Coat Fibers Cross Flow Filters, RO Systems Liquid and Granular Enological Enzymes Oak-Mor ® / Oak Avantage ® Chips and Granular Oak www.gusmerwine.com sales@gusmerenterprises.com CO 2 Analytical Instrumentation Wine Hose & Spray Nozzles At Gusmer, we know the wine you create is just as unique as you are. Portable Ozone Systems H 2 S Preventing Saccharomyces Yeasts Lysozyme For over 90 years, Gusmer has ofered a full range of innovative enological tools that enable your creative expression through unique and interesting wines. Equipment, analytical instruments and processing aids brought to you from leading suppliers in the wine industry, all backed by strong Gusmer technical support. The options for expression have never been greater and the tools have never been better – so go ahead, be unique, express yourself. For more information, contact Gusmer today.