Transcript Impact of Grape Bacteria on Wine Aroma

Impact of Grape Bacteria on Wine
Aroma
Linda F Bisson
Wine Flavor 101 January 2016
Details of Study
 Chardonnay
Juice
 No Sulfur dioxide or manipulation of any kind
 Specific bacteria added for 24 hours prior to yeast
inoculation
 Only one bacterium (L. kunkeei) led to arrest of
fermentation
 In addition to arrest of fermentation wild lactic and
acetic acid bacteria may impart unique or offcharacters
Bacterial Impact Tasting:
 Glass
1:
 Glass 2:
 Glass 3:
 Glass 4:
 Glass 5:
 Glass 6:
Control: No bacteria
Acetobacter pasteurianus
Gluconobacter cerinus
Lactobacillus kunkeei
Lactobacillus mali
Pediococcus parvulus (aka damnosus)
Impressions Immediately Post-Fermentation:
 Glass
1: Control: typical Chardonnay characters
 Glass 2: Acetobacter pasteurianus: enhanced varietal aroma due to
low levels of acetic acid? (but different from A. aceti trial)
 Glass 3: Gluconobacter cerinus: Similar to control with more citrus
and “canned” character
 Glass 4: Lactobacillus kunkeei: beer character
 Glass 5: Lactobacillus mali: leafy/green character, odd butter note
 Glass 6: Pediococcus parvulus (aka damnosus): classic mustiness
of lactics