Abstract
During malolactic fermentation (MLF), malic acid is fermented into lactic acid by the bacteria Oenococcus oeni. During this process, malic acid is then converted into lactic acid, converting sour flavors in the wine to buttery. Here we present an enzymatic method to determine the malate/lactate ratio of wines during MLF. Fresh juice samples had detectable amounts of malate, while wine samples had mixed results, as expected. MLF was initiated in a freshly fermented pre-MLF sample of St. Pepin wine and a decreasing trend of malate over time was detected, as predicted. This was compared to increasing levels of lactate in the sample which showed the ratio of malate to lactate throughout the MLF process. This method presents a quick method to effectively assess MLF status during the fermentation process
College
College of Science & Engineering
Department
Chemistry
Campus
Winona
First Advisor/Mentor
Jonathon Mauser
Location
Ballroom - Kryzsko Commons
Start Date
4-18-2024 9:00 AM
End Date
4-18-2024 10:00 AM
Presentation Type
Poster Session
Format of Presentation or Performance
In-Person
Session
1a=9am-10am
Poster Number
43
Included in
Developing an Enzymatic Assay for Wine Analysis
Ballroom - Kryzsko Commons
During malolactic fermentation (MLF), malic acid is fermented into lactic acid by the bacteria Oenococcus oeni. During this process, malic acid is then converted into lactic acid, converting sour flavors in the wine to buttery. Here we present an enzymatic method to determine the malate/lactate ratio of wines during MLF. Fresh juice samples had detectable amounts of malate, while wine samples had mixed results, as expected. MLF was initiated in a freshly fermented pre-MLF sample of St. Pepin wine and a decreasing trend of malate over time was detected, as predicted. This was compared to increasing levels of lactate in the sample which showed the ratio of malate to lactate throughout the MLF process. This method presents a quick method to effectively assess MLF status during the fermentation process
