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

Chemistry Commons

Share

COinS
 
Apr 18th, 9:00 AM Apr 18th, 10:00 AM

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

 

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