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Influence of Inoculation with Malolactic Bacteria on Volatile Phenols in Wines

¹ Regional director, ² Technician, L’Institut Français de la Vigne et du Vin (IFV), 6 rue du 16ème Chasseurs, 21 200 Beaune, France; ³ Enology division, Lallemand, 1620, rue Préfontaine, Montreal, Canada; and ⁴ R&D wine bacteria manager, Lallemand S.A., 19 rue des Briquetiers 31 702, Blagnac, France.

Acknowledgments: The authors acknowledge Lallemand (Montréal, Canada) and the Bureau Interprofessionnel des Vins de Bourgogne (Beaune, France) for their support for this research.

^* Corresponding author (email: vincent.gerbaux{at}itvfrance.com)

Malolactic fermentation (MLF) can help to preserve the quality of wine by hampering the development of Brettanomyces yeast. Wines that underwent MLF inhibited the growth of Brettanomyces, resulting in a product containing little or no volatile phenols. Wines that did not undergo MLF allowed proliferation of Brettanomyces, resulting in a product containing more volatile phenols. This phenomenon was seen in the laboratory and in the cellar. Wines in which the MLF did not occur showed Brettanomyces growth. Early inoculation of wine with malolactic bacteria may be a tool for lowering the risk of volatile phenol production.

Key words: wine lactic bacteria, bacterial starter cultures, Brettanomyces, volatile phenols, malolactic fermentation