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64 P R A C T I C A L W I N E R Y & V I N E YA R D July 2015 W I N E M A K I N G FOR MORE INFORMATION, CONTACT ATP AT (707) 836-6840 OR ONLINE AT WWW.AMERICANTARTARIC.COM Did. Coulda, shoulda. The action of yeast can make what could have been an exceptional-tasting glass of wine into one that only looks good. So, how do you control it? Bioferm ® /Springferm, ® an ATP exclusive, is a natural, organic yeast nutrient that controls the fermentation process, ensuring your juice becomes the wine you want it to be. Figures 2 and 3 depict results of add- ing inactivated yeast preparations Y1 and Y2 on polyphenolic inhibition. As can be seen in Figures 2 and 3, LAB growth was stimulated when bacte- rial nutrient preparations Y1 or Y2 were added compared to the declining LAB populations observed when Y1 or Y2 were not added. These preparations were instrumental in eliminating the inhibit- ing effect associated with the polypheno- lic extracts. The nutrients may exert their effect by binding with, and inactivating, tannins which would lessen their toxic- ity toward LAB. The results of a similar experiment to determine the effect the nutrient Y1 (ML Red Boost) on a Tannat wine are shown in Figure 4. In order to decrease tannin inhibition, ML Red Boost was added to the wine 24 hours before addition of the three strains of malolactic bacteria. This timing of addition exerted a pronounced effect upon the rate of development of the malolactic bacteria. Eight days after inoculation, popula- tions of LAB strains A and B were 60% higher in the wines treated with ML Red Boost. For strain C, the LAB popu- lation in the wine treated with ML Red Boost was eight times higher than in the non-treated wine. Figure 4 shows that two weeks after inoculation, all wines supplemented with ML Red Boost exhibited very large LAB populations. Figure 5 shows all three LAB strains supplemented with ML Red Boost exhib- ited a very short duration of the MLF as compared to wines that did not receive ML Red Boost. Summary Although the overall mechanism of malolactic fermentation is fairly well known, exploration of the requirements of Oenococcus oeni is ongoing. This two- part report offers winemakers solutions to wine malolactic bacteria's demanding complex nutritional and survival needs. The absence of certain nutrients such as peptides, and the negative impact of inhibitors such as polyphenols, can be overcome by the addition of specific fer- mentation activators. PWV Bibliography 1. Alberto, M.R., M.E. Farías and M.C. Manca de Nadra. 2001 "Effect of gallic acid and cat- echin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds." J. Agric. Food Chem. 49: 4359–4363. 2. Cushnie, T.P., and A.J. Lambert. 2005 "Antimicrobial activity of flavonoids." Int. J. Antimicrob. Agents. 26: 343–356. 3. Figueiredo, A.R., F. Campos, V. de Freitas, T. Hogg and J.A. Couto. 2007 "Effect of phenolic aldehydes and flavonoids on growth and inac - tivation of Oenococcus oeni and Lactobacillus hilgardii." Food Microbiol. 25: 105–112. 4. Lombardi, S.J., P. Tremonte, M. Succi, B. Testa, G. Pannella, L. Tipaldi, E. Sorrentino, R. Coppola and M. Iorizzo. 2012 "Effect of phenolic compounds on the growth and l-malic acid metabolism of Oenococcus oeni." J. of Life Sciences. 6: 1225 –1231. 5. Lonvaud-Funel, A., L. Chasseriaud, S. Krieger- Weber, M. Déléris-Bou, N. Sieczkowski, P. Gaultier, A. Gisselmann, M. Jourdes, P.L. Teissedre and O. Claisse. 2013 "Influence of phenolic compounds on growth of Oenococcus oeni and malolactic fermentation." Proceedings 61st German Winegrower's Congress 2013 – Section "Microbiology and Analytics." 6. Reguant, C., A. Bordons, L. Arola and N. Rozes. 2000 "Influence of phenolic compounds on the physiology of Oenococcus oeni from wine." J. Appl. Microbiol. 88: 1065–1071. 7. Vivas, N., A. Lonvaud-Funel and Y. Glories. 1997 "Effect of phenolic acids and anthocya- nins on growth, viability and malolactic activity of a lactic acid bacterium." Food Microbiol. 14: 291–300. 8. Vivas, N., M. Augustin and A. Lonvaud-Funel. 2000 "Influence of oak wood and grape tan- nins on the lactic acid bacterium Oenococcus oeni (Leuconostoc oenos, 8413)." J. Sci. Food Agric. 80: 1675–1678.