Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines

Ariel Massera1,2, Adriana Soria1, Carlos Catania1, Sibylle Krieger3 and Mariana Combina1,2*

1Oenological Research Center, Experimental Agriculture Station Mendoza, National Institute of Agricultural Technology (INTA), San Martín 3853, AR-5507 Luján de Cuyo, Mendoza, Argentina

2National Council of Scientific and Technical Researches (CONICET), Av. Rivadavia 1917, AR-C1033AAJ Buenos Aires, Argentina
3Lallemand S.A., In den Seiten 53, D-70825 Korntal-Münchingen, Germany

Article history:

Received February 18, 2008
Accepted December 19, 2008

Key words:

malolactic fermentation, Oenococcus oeni, Saccharomyces cerevisiae, inoculation timing, coinoculation, Malbec wine


Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic fermentation in Malbec musts from a warm climate wine growing region during two consecutive vintages, with a specific consideration for the sensory and sanitary wine parameters. In this study traditional vinification, where malolactic bacteria were inoculated after the completion of alcoholic fermentation, was compared with a simultaneous inoculation with yeast and bacteria. The experiment was made on pilot scale which closely reproduces winery conditions. The obtained results point out that simultaneous inoculation resulted in a reduction of total time of fermentation and a better control of the malolactic fermentation due to the early dominance of a selected bacterial strain. There were no negative effects on yeast population and alcoholic fermentation performance observed. Differences between the wine sensory attributes were no significant or they were in favour of simultaneous inoculations. No statistical differences in the biogenic amine levels between different timings of inoculation were found.


*Corresponding author: 
                                               ++54 261 4963 020/320
                                               ++54 261 4963 020/320

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