The use of wine lactic acid bacteria (LAB) for malolactic fermentation (MLF) has evolved over many years, changing from a practice that did not receive much attention in the cellar, to a fermentation that is now considered vital in producing quality wine.
THREE MAIN CONCEPTS
The Anchor bacteria range was developed based on three main concepts:
- the differences between
co-inoculation and sequential inoculation and the impact it has on the wine; - the differences between the fermentation capabilities of Oenococcus oeni and Lactobacillus plantarum and
- the difference in sensory impact delivered by each bacteria culture.
CO-INOCULATION vs. SEQUENTIAL INOCULATION
Irrespective of the bacteria culture inoculated for MLF, there are some fundamental differences in the wines resulting from MLF in co-inoculation or sequential inoculation. During co-inoculation, the citric acid metabolism of the bacteria is suppressed, which results in less diacetyl production.
Co-inoculation also allows for less stressful fermentation conditions for the bacteria, with sufficient nutrients and low alcohol concentrations to contend with. Cultures that are more robust are therefore required when selecting a culture for sequential MLF.
It is for this reason that Anchor has created two ranges of bacteria: the Duet range is for inoculating in co-inoculation with the yeast, while the Solo range offers a robust solution for sequential inoculation.
A BLEND OF O. OENI AND L. PLANTARUM
Until recently, O. oeni was regarded as the preferred bacteria for MLF due to its robustness under wine conditions. However, L. plantarum has been shown to be more interesting in terms of its sensory contribution.
It is for this exact reason that the Duet range consists of a blend of O. oeni and L. plantarum in order to ensure a robust culture that can complete MLF while also adding to the sensory quality of the wine.
| Product | Description | Sensory attributes |
|---|---|---|
| DUET AROM | O. oeni & L. plantarum Enhanced aroma profile in high pH red wines during malolactic fermentation. | More fruit intensity More red berry aroma characteristics Enhanced spicy notes Enhanced aroma intensity |
| DUET SOFT | O. oeni & L. plantarum Enhanced volume, mouthfeel and sensory profile in white and red wines during malolactic fermentation. | Enhanced mouthfeel Decrease in green characters Reduced astringency Enhanced dark fruit aromas |
| DUET MATURE | O. oeni & L. plantarum Enhanced dark fruit characters in red wines during malolactic fermentation and ageing (PDMS production). | Increased plum and dark berry aromas Hints of spice, black pepper and floral notes Increased blackberry and blackcurrant notes: DMS release during ageing |
| SOLO SELECT | Strain: AWRI YV Select O. oeni Enhanced complexity in red wines during malolactic fermentation. | Enhanced structure Increase in spice characters More complexity Darker fruit aromas |
| SOLO AURORA | O. oeni Enhanced fresh fruit, volume and softness during malolactic fermentation in red and white wines. | Enhanced fruit aromas and mouthfeel Decreased astringency and reductive notes Increased aroma quality and intensity |
See the product summary for the ANCHOR BACTERIA PORTFOLIO:
| Bacteria | ANCHOR DUET AROM | ANCHOR DUET SOFT | ANCHOR DUET MATURE | ANCHOR SOLO SELECT | ANCHOR SOLO AURORA |
| APPLICATION | Co-inoculation | Co-inoculation | Co-inoculation | Sequential | Sequential |
| White wine | ✓ | ✓ | |||
| Red wine | ✓ | ✓ | ✓ | ✓ | ✓ |
| Oenococcus oeni | ✓ | ✓ | ✓ | ✓ | ✓ |
| Lactobacillus plantarum | ✓ | ✓ | ✓ | ||
| Optimum temperature (°C) | 18 to 28 | 15 to 28 | 18 to 28 | 14 to 28 | 18 to 28 |
| Alcohol tolerance (%) | 16 | 15 | 16 | 16 | 14 |
| pH tolerance | ≥ 3.5 | ≥ 3.2 | ≥ 3.3 | ≥ 3.2 | ≥ 3.2 |
| TSO2 tolerance (mg/L) | 50 | 50 | 50 | 50 | 40 |
