Specific. Bacterias. Selection - Decision - Revelation

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Leonard McDaniel
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1 Specific Malolactic Bacterias Selection - Decision - Revelation

Inoculation timings Traditionally, the chosen malolactic

micro-flora dynamics now lead us to consider more ambitious

AT THE START OF AF CO- ZONE FOR PRESERVING THE QUALITIES OF

AFTER FA DELAYED 2/3 THROUGH AF EARLY POTENTIAL PROBLEM ZONE

aromatic masks, etc) AFTER AF SEQUENTIAL When to inoculate?

Brettanomyces Temperature control Potential alcohol < 14.

intensity Ready for sale quickly Protection against

co-inoculation SEQUENTIAL DELAYED Complex and structured

oxygenation To stabilise the wine s colour A yeast suited to

2 Inoculation timings 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). AT THE START OF AF CO- ZONE FOR PRESERVING THE QUALITIES OF THE WINE S GRAPE HARVEST 1 MONTH MAX. AFTER FA DELAYED 2/3 THROUGH AF EARLY POTENTIAL PROBLEM ZONE (Brettanomyces, biogenic amines,volatile acidity, oxidation, aromatic masks, etc) AFTER AF SEQUENTIAL When to inoculate? CO- Fruity wines Ready for sale quickly Protection against Brettanomyces Temperature control Potential alcohol < 14.5% vol A yeast suited to co-inoculation EARLY roundness and intensity Ready for sale quickly Protection against Brettanomyces Temperature control A yeast suited to co-inoculation SEQUENTIAL DELAYED Complex and structured wines Preservation of aromas To work on the wine s oxygenation To stabilise the wine s colour A yeast suited to malolactic fermentation To monitor and stabilise contaminant flora if necessary Probably to warm the wine to start the malolactic fermentation

Our recommendations for successful malolactic fermentation - Moderate use of sulphites: Free SO2 < 10 mg/l; total SO2 < 50 mg/l. Where the SO2 is higher, please contact your IOC representative.

- 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.

.. YOUR AIM YOUR CONDITIONS OUR SOLUTIONS ph < 3,1 INOBACTER and/or de-acidification VINS FATTY GRAS & ET COMPLEXE* WINES* ph > 3,1 Rapidité Rapidity Inoculation Sequential Inoculation séquentielle

3 Our recommendations for successful malolactic fermentation - 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: 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. White and Rosé wines: Decision criteria... YOUR AIM YOUR CONDITIONS OUR SOLUTIONS ph < 3,1 INOBACTER and/or de-acidification VINS FATTY GRAS & ET COMPLEXE* WINES* ph > 3,1 Rapidité Rapidity Inoculation Sequential Inoculation séquentielle Simplicitéy Inoculation Sequential Inoculation séquentielle VINS INTENSE INTENSES & FRUITY ET FRUITÉS* WINES* 3,1 < ph < 3,25 ph > 3,25 Alcool < 14% vol ph > 3,25 Alcool > 14% vol Reduced Diminution buttery du masque mask beurré Inoculation Early Inoculation précoce Pleine Full fruity expression profile du fruité Co-Inoculation Reduced Prévention buttery du masque mask beurré SATINE Inoculation Early or Sequential précoce Inoculation ou séquentielle * 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 * In the more difficult cases, with ph values around 3.1 and 3.3, we would - contactez votre interlocuteur IOC. 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

INTENSE FRUIT SATINE Reduces astringency And prevents buttery aromas For structure and complexity COMPLEX FRUIT SATINE ELITE SPICES & DRY

special nutrient for malolactic cultures SATINE VOLUME & ROUNDNESS Don t forget to feed the bacteria!

4 Malolactic cultures that bring out your wines style Beyond just de-acidifying your wines, our malolactic cultures contribute to a wine s sensory profile. INTENSE FRUIT SATINE Reduces astringency And prevents buttery aromas For structure and complexity COMPLEX FRUIT SATINE ELITE SPICES & DRY FRUITS Fruit and co-inoculation Easy to use INOBACTER The solution for a low ph SUPPLENESS & SOFTNESS ELITE BODY & STRUCTURE NUTRIFLORE A special nutrient for malolactic cultures SATINE VOLUME & ROUNDNESS 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.

5 Yeasts that simplify malolactic fermentation Wine Type Recommended Yeast Product goals White wines IOC B 3000 Affi nity ECA5 Level 2 TD Yellow fruits, flowers and volume in the mouth Strong intense fruit Very pronounced complexity and length Rosé wines Affi nity ECA5 Strong intense fruit Red wines IOC Primrouge IOC R 9008 IOC R 9002 IOC Révélation Terroir IOC RP15 Early red wines / co-inoculation Volume, ripe fruits, salinity and longevity Spices, dark fruits and fresh wood Finesse, fruit and colour Freshness, softness and delicacy Red wines Decision criteria... YOUR AIM YOUR CONDITIONS OUR SOLUTIONS STRUCTURED & COMPLEX WINES (long maceration after alcoholic fermentation) Potential alcool < 16% vol Potential alcool < 15% vol Potential alcool < 14% vol Reduced astringency and finesse SATINE Sequential inoculation Volume in the mouth, spices and complexity Sequential inoculation Simplicity Sequential inoculation INTENSE & FRUITY WINES Potential alcool < 14% vol Potential Alcool pot alcool el > > 14% vol Fresh fruits profile Co-inoculation Dark fruits profile SATINE Inoculation Early inoculation précoce

FAQ Prevention of Brettanomyces using yeast/ bacteria co-inoculation (merlot 2006) Why use expensive, specific cultures when malolactic fermentation starts, runs and finishes very well?

Although not always a noticeable defect, a masking of quality may be observed.

6 FAQ Prevention of Brettanomyces using yeast/ bacteria co-inoculation (merlot 2006) 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 Brettanomyces population immediately after AF (CFU/mL) Co-inoculation (Inoflore) Control, without starter Volatile phenols immediately after MLF (µg/l) 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. 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. 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. Institut Œnologique de Champagne Adresse siège social : ZI de Mardeuil - 1 rue du Pré Bréda MARDEUIL Adresse postale : ZI de Mardeuil - Allée de Cumières BP EPERNAY Cedex France SAS au capital de Euros - SIREN R.C.S. REIMS - Code APE 2059Z - Numéro de TVA intra-communautaire : FR Tél +33 (0) Fax +33 (0) ioc@ioc.eu.com www. ioc.eu.com

Co-inoculation and wine

Co-inoculation and wine Chr. Hansen Fermentation Management Services & Products A definition of co-inoculation Co-inoculation is the term used in winemaking when yeasts (used to manage alcoholic fermentations