The centrifugation of wine is a practice used by industrial wineries for rapid wine clarification. The effect of centrifugation on spontaneous malolactic fermentation (MLF) in red wine has been evaluated. Red wine was centrifuged after devatting, by using an industrial disc centrifuge, at flow rates of 3,500, 2,000,1,500 and 1,000 L/h and at a constant rotational speed of 11,000 rpm. Centrifuged proanthocyanidin concentration than the control (not centrifuged) wine. Malic acid consumption was favoured inwine centrifuged at 3,500 L/h but was delayed at 1,500 and 1,000 L/h. Indigenous lactic acid bacteria decreased, at most, by 2 log10 cfu/mL. Moreover,after MLF, the total content of biogenic amines decreased in centrifuged wines. Putrescine was the most abundant amine detected (4.84-7.34 mg/L),while low concentrations of histamine were found (0.82-1.05 mg/L)wines had a lower nitrogen and proanthocyanidin concentration thanthe control (not centrifuged) wine. Malic acid consumption was favoured in wine centrifuged at 3,500 L/h but was delayed at 1,500 and 1,000 L/h. Indigenous lactic acid bacteria decreased,at most, by 2 log10 cfu/mL. Moreover,after MLF, the total content of biogenic amines decreased in centrifuged wines. Putrescine was the most abundant amine detected (4.84-7.34 mg/L),while low concentrations of histamine were found (0.82-1.05 mg/L).

Effects of centrifugation on malolactic fermentation in red wine

SIMONATO, Barbara;MAINENTE, Federica;ZAPPAROLI, Giacomo
2008

Abstract

The centrifugation of wine is a practice used by industrial wineries for rapid wine clarification. The effect of centrifugation on spontaneous malolactic fermentation (MLF) in red wine has been evaluated. Red wine was centrifuged after devatting, by using an industrial disc centrifuge, at flow rates of 3,500, 2,000,1,500 and 1,000 L/h and at a constant rotational speed of 11,000 rpm. Centrifuged proanthocyanidin concentration than the control (not centrifuged) wine. Malic acid consumption was favoured inwine centrifuged at 3,500 L/h but was delayed at 1,500 and 1,000 L/h. Indigenous lactic acid bacteria decreased, at most, by 2 log10 cfu/mL. Moreover,after MLF, the total content of biogenic amines decreased in centrifuged wines. Putrescine was the most abundant amine detected (4.84-7.34 mg/L),while low concentrations of histamine were found (0.82-1.05 mg/L)wines had a lower nitrogen and proanthocyanidin concentration thanthe control (not centrifuged) wine. Malic acid consumption was favoured in wine centrifuged at 3,500 L/h but was delayed at 1,500 and 1,000 L/h. Indigenous lactic acid bacteria decreased,at most, by 2 log10 cfu/mL. Moreover,after MLF, the total content of biogenic amines decreased in centrifuged wines. Putrescine was the most abundant amine detected (4.84-7.34 mg/L),while low concentrations of histamine were found (0.82-1.05 mg/L).
biogenic amines; malolactic fermentation; Oenococcus oeni; wine centrifugation
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/320904
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