De-acidification of fresh whole pineapple juice wine by secondary malolactic fermentation with lactic acid bacteria
2017
Prakitchaiwattana, C. | Boonin, K. | Kaewklin, P.
This study aimed to evaluate the de-acidification of fresh whole pineapple juice wine by secondary malolactic fermentation with lactic acid bacteria (LAB). Pineapple juice was primary fermented with a mixed yeast of Saccharomycodes ludwigii S1 and Hanseniaspora uvarum TISTR5153 at 25–30 oC for 7 d and then secondary LAB fermented with Oenococcus oeni LALVIN 31TM and/or O. oeni Enoferm® ALPHA at 25–30 oC for 4 weeks. Optimal secondary fermentation was found in the co-presence of both LAB, which decreased the malic acid content to 5.58 g/L forming lactic acid (4.39 g/L). The secondary ferment still contained 10% (v/v) alcohol but had a higher TTA (10.6 g/L) and pH (3.80). The sensory score of the wine after fermentation with both LAB isolates was increased and this was higher than when fermented with either LAB alone. Thus, secondary fermentation of pineapple wine using O.oeni could significantly improve the wine quality.
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