specific malolacti c bacterias - ioc · sas au capital de 6.500.000 euros - siren 501 241 723...
TRANSCRIPT
Spec i f i cMalolacticBac ter ias
Selection - Decision - Revelation
Inoculation timings
AT THE START OF AFCO-INOCULATION
2/3 THROUGH AFEARLY INOCULATION
1 MONTH MAX. AFTER FADELAYED
INOCULATION
When to inoculate?
I want:• Fruity wines• Ready for sale quickly• Protection against Brettanomyces
I need:• Temperature control• Potential alcohol < 14.5% vol• A yeast suited to co-inoculation
I want:• roundness and intensity• Ready for sale quickly• Protection against Brettanomyces
I need: • Temperature control• A yeast suited to co-inoculation
I want:• Complex and structured wines• Preservation of aromas
I need:• A yeast suited to malolactic fermentation
I want:• To work on the wine’s oxygenation• To stabilise the wine’s colour
I need:• To monitor and stabilise contaminant
flora if necessary• Probably to warm the wine to start
the malolactic fermentation
CO-INOCULATION
EARLYINOCULATION
SEQUENTIALINOCULATION
DELAYEDINOCULATION
Traditionally, the chosen malolactic cultures were introduced just after alcoholic fermentation, sometimes even several weeks later. Current knowledge and challenges in terms of grape and wine micro-flora dynamics now lead us to consider more ambitious options, based on the alcoholic fermentation process (AF).
AFTER AF
INOCULATIONSEQUENTIAL
POTENTIAL PROBLEM ZONE
(Brettanomyces, biogenic amines,volatile acidity,
oxidation, aromatic masks, etc)
ZONE FOR PRESERVING THE QUALITIES OF THE
WINE’S GRAPE HARVEST
White and Rosé wines: � Decision criteria...
OUR SOLUTIONS
YOUR AIM
YOUR CONDITIONS
pH < 3,1 INOBACTERand/or de-acidification
VINS GRASET COMPLEXE*
Rapidité
MAXIFLORE ELITEInoculation séquentielle
VINS INTENSESET FRUITÉS*
* dans les cas les plus difficiles de pH compris entre 3,1 et 3,3 nous vous proposons un nouveau protocole d’acclimatation simplifiée couplé à un ferment spécifique - contactez votre interlocuteur IOC.
Simplicité
EXTRAFLOREInoculation séquentielle
3,1 < pH < 3,25
pH > 3,1
Diminution du masque beurré
MAXIFLORE ELITEInoculation précoce
pH > 3,25Pleine expression du fruité
INOFLORECo-Inoculation
Alcool < 14% vol
pH > 3,25Alcool > 14% vol
Prévention du masque beurré
MAXIFLORE SATINEInoculation précoce ou séquentielle
- Moderate use of sulphites: Free SO2 < 10 mg/L; total SO2 < 50 mg/L. Where the SO2 is higher, please contact your IOC representative.
- Temperatures that are neither too high nor too low:They must be between 17 and 24°C maximum, ideally: 18-20°C.
- Alcoholic fermentation: Use a yeast that is compatible with malolactic fermentation, especially with early or co-inoculation. nutrition can be the key to successful malolactic fermentation.
Our recommendations for successful malolactic fermentation
Early or Sequential Inoculation
Reduced buttery mask
Sequential Inoculation
Early Inoculation
Sequential Inoculation
Reduced buttery mask
Full fruity profile
FATTY &COMPLEX WINES*
INTENSE & FRUITY WINES*
Rapidity
y
* In the more difficult cases, with pH values around 3.1 and 3.3, we would suggest a new acclimatisation procedure in conjunction with a specific yeast culture – please contact your IOC representative.
Malolactic cultures that bring out your wines’ style
Beyond just de-acidifying your wines, our malolactic cultures contribute to a wine’s sensory profile.
MAXIFLORE SATINEReduces astringencyAnd prevents buttery aromas
MAXIFLORE ELITEFor structure and complexity
INOFLOREFruit and co-inoculation
EXTRAFLOREEasy to use
INOBACTERThe solution for a low pH
NUTRIFLOREA special nutrient formalolactic cultures
VOLUME & ROUNDNESS
SUPPLENESS& SOFTNESS
BODY &STRUCTURE
INOFLORE
MAXIFLORESATINE
EXTRAFLORE
MAXIFLOREELITE
INTENSE FRUIT
SPICES & DRY FRUITS
COMPLEXFRUIT
INOFLORE
EXTRAFLOREMAXIFLORE
SATINE MAXIFLOREELITE
Don’t forget to feed the bacteria!The use of NUTRIFLORE with or without suitable acclimatisation procedures is often necessary under difficult conditions (malic acid <1 g/L, exhaustion of nutrients, polyphenols, peptides or inhibitive fatty acids, etc). Lactic bacteria cannot use nitrogen in its ammoniac form. NUTRIFLORE is suited to their requirements.
Yeasts that simplify malolactic fermentation
Red wines Decision criteria...
OUR SOLUTIONS
YOUR AIM
YOUR CONDITIONS
Potential alcool
Potential alcool
Potential alcool
Potential alcool
< 16% volReduced astringency and finesse
MAXIFLORE SATINESequential inoculation
STRUCTURED & COMPLEX WINES(long maceration after alcoholic fermentation)
< 15% volVolume in the mouth, spices and complexity
MAXIFLORE ELITESequential inoculation
INTENSE &FRUITY WINES
< 14% volFresh fruits profile
INOFLORECo-inoculation
Dark fruits profile
MAXIFLORE SATINEInoculation précoce
Alcool potel > 14% vol
< 14% volSimplicity
EXTRAFLORESequential inoculation
Wine Type Recommended Yeast Product goals
White winesIOC B 3000Affi nityECA5
Level2 TD
Yellow fruits, flowers and volume in the mouth Strong intense fruitVery pronounced complexity and length
Rosé wines Affi nityECA5 Strong intense fruit
Red wines
IOC PrimrougeIOC R 9008IOC R 9002IOC Révélation TerroirIOC RP15
Early red wines / co-inoculationVolume, ripe fruits, salinity and longevitySpices, dark fruits and fresh woodFinesse, fruit and colourFreshness, softness and delicacy
> 14% volPotential alcoolEarly inoculation
FAQ
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400
500
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800
Co-inoculation (Inoflore)
Control, without starter
Brettanomyces population
immediately after AF (CFU/mL)Volatile phenols
immediately after MLF (µg/L)
Prevention of Brettanomyces using yeast/bacteria co-inoculation (merlot 2006)
Institut Œnologique de ChampagneAdresse siège social :ZI de Mardeuil - 1 rue du Pré Bréda51530 MARDEUIL
Adresse postale :ZI de Mardeuil - Allée de CumièresBP 25 - 51201 EPERNAY Cedex France
SAS au capital de 6.500.000 Euros - SIREN 501 241 723 R.C.S. REIMS - Code APE 2059Z - Numéro de TVA intra-communautaire : FR 44 501 241 723
Tél +33 (0)3 26 51 96 00Fax +33 (0)3 26 51 02 [email protected]
www. ioc.eu.com
Why use expensive, specific cultures when malolactic fermentation starts, runs and finishes very well?
An indigenous, fast-growing flora is often made up of bacteria producing volatile biogenic amines, sulphurous odours, volatile acids or strong buttery notes. Although not always a noticeable defect, a masking of quality may be observed. The use of specific cultures, adapted to the wine and unable to cause such problems is particularly suited to normal cases of rapid, spontaneous malolactic fermentation. Co-inoculation and early inoculation techniques are then advantageous, since they act before Brettanomyces or similar harmful indigenous bacteria can become too widespread. Using specific malolactic cultures helps to control the wine-making process, thus avoiding vagaries in terms of times, cellar organisation and analytic testing of the wine. It also complements the sensorial work done previously.
When should one add NUTRIFLORE?
Whenever the analytic results are unfavourable or the wines are regularly resistant to malolactic fermentation and also when the yeast consumes a large part of the nutrients during alcoholic fermentation. This happens a lot!
Residual sugar remains in the wine. Can I use a lactic bacteria starter anyway?
In case of slow or arrested fermentation, it is better not to use malolactic starters in order to prevent any nutritional competition with the remaining live yeasts.
If, however, the aim is to preserve the residual sugar, inoculation with lactic bacteria poses no problems since the latter cause no lactic taint where there is sufficient malic acid left to consume. One just has to stabilise the wine, e.g., with sulphites, right at the end of malolactic fermentation.
Why does malolactic fermentation stop alcoholic fermentation , which is then hard to restart?
This is due to a spontaneous malolactic fermentation during alcoholic fermentation. In essence, the non-specific flora may consume significant quantities of nutrients, thus affecting the yeasts that need some of these nutrients. Ideally, anticipate such risks by co-inoculating and providing suitable yeast nutrition.
If I warm to 25°C, will malolactic fermentation be complete earlier?
Not really. Higher temperatures increase the toxicity of the alcohol for the bacteria and increase the level of active SO2. Overheating is a common cause of malolactic fermentation failure.
How can I be sure that inoculation will be effective?
One can estimate the feasibility of a wine’s malolactic fermentation based on its standard analysis results and its inputs. There is no point using a classic starter with a wine in which no bacteria could survive without specific acclimatisation!
Certain conditions have less well-known effects and can result in wines that are regularly, even ‘naturally’, resistant to malolactic fermentation. In many such cases, detoxification of the wine (CELLCLEAN) and/or the addition of bacterial nutrients (NUTRIFLORE) helps to overcome the problem. Co-inoculation and early inoculation may also bring success at this stage.
Will the specific bacteria safeguard the aromas in the wine? Will they yield a better aromatic profile than spontaneous malolactic fermentation?
Recent research has shown that lactic bacteria (indigenous or specific), just like yeasts, can play a significant sensorial role, either by favouring certain fruity, flowery, spicy or buttery aromas, or by affecting the flavour in the mouth. Again, it is important to choose a suitable specific culture, one that agrees with your type and style of the wine, since the flora indigenous to your cellars will vary over the years irrespective of its effect on your wines.