The effect of non-Saccharomyces yeast and lactic bacteria on malolactic fermentation and wine flavour

Project Number
WW 10-23

Project title
The effect of non-Saccharomyces yeast and lactic bacteria on malolactic fermentation and wine flavour

Project leader
Du Plessis, H W

Team members
Du Plessis, H
Du Plessis, K
Jolly, N P
Hart, R
Booyse, M
Ohson, S
Hoff, J
Van Breda, V

Project description
The successful induction and completion of malolactic fermentation is an ongoing problem worldwide, despite the considerable body of knowledge concerning wine properties, factors affecting lactic acid bacteria and developments in strain selection and starter cultures. The presence of non-Saccharomyces yeasts (natural and inoculated) in wine production constitutes another unknown factor for malolactic fermentation. To date the interaction between various non-Saccharomyces yeasts and lactic acid bacteria has received little attention and little is known about the resulting impact on wine flavour. The objectives of this project are to investigate the interaction between dominant natural and commercial non-Saccharomyces reference yeasts and lactic acid bacteria, and subsequent effects on malolactic fermentation and wine flavour.

Poster(s)
Hoff, J W, Mewa-Ngongang, M and Du Plessis, H W. 2013. The isolation and identification of wine yeasts from spontaneous Shiraz fermentations. Poster presented at the 19th South African Society for Microbiology Congress. 24-27 November, Warmbaths, South Africa.

Du Plessis, H W, Du Toit, M and Jolly, N P. 2014. Evaluation of Shiraz wines produced with different non-Saccharomyces yeast and lactic acid bacteria combinations. Paper presented at the 2014 Macrowine Conference. 7-10 September, Stellenbosch, South Africa.

Hoff, J W, Ngongang, M M and Du Plessis, M W. 2014. The isolation and identification of wine yeasts from spontaneous Shiraz fermentations. Paper presented at the 36th South African Society for Enology and Viticulture Conference. 12-14 November, Somerset West, South Africa.

Presentation(s)
Du Plessis, H, Jolly, N P and Du Toit, M. 2011. Effect of non-Saccharomyces yeast and lactic acid bacteria interactions on wine flavour. Paper presented at the 34th National Congress of the South African Society for Enology and Viticulture. 14-16 November, Somerset West, South Africa.

Du Plessis, H, Jolly, N P and Du Toit, M A. 2013. The impact of yeast and lactic bacteria interactions on malolactic fermentation and wine flavour. Paper presented at the 19th South African Society for Microbiology Congress. 24-27 November, Warmbaths, South Africa.

Hoff, J W, Mewa-Ngongang, M and Du Plessis, H W. 2013. The isolation and identification of wine yeasts from spontaneous Shiraz fermentations. Paper presented at the 19th South African Society for Microbiology Congress. 24-27 November, Warmbaths, South Africa.

Du Plessis, H W, Du Toit, M and Jolly, N P. 2014. Evaluation of Shiraz wines produced with different non-Saccharomyces yeast and lactic acid bacteria combinations. Paper presented at 5th International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines: MacroWine 2014. 7-10 September 2014, Stellenbosch, South Africa.

Du Plessis, H W, Du Toit, M and Jolly, N P. 2014. Impact of non-Saccharomyces yeasts on malolactic fermentation and wine flavour. Paper presented at the 36th South African Society for Enology and Viticulture Conference. 12-14 November 2014, Somerset West, South Africa.

Hoff, J W, Ngongang, M M and Du Plessis, M W. 2014. The isolation and identification of wine yeasts from spontaneous Shiraz fermentations. Paper presented at the 36th South African Society for Enology and Viticulture Conference. 12-14 November 2014, Somerset West, South Africa.

Du Plessis, H W, Jolly, NP, du Toit, M. 2012. Effect of non-Saccharomyces yeast and lactic bacteria interactions on wine flavour. Paper presented at the Institute for Wine Biotechnology Laboratory Meeting. 22 August, Stellenbosch, South Africa

Du Plessis, H W. 2016. Nie-Saccharomyces gis en melksuurbakterieƫ interaksies in wyn. Radio talk presented for RSG Agriculture at Radio Elsenburg, Infruitec Campus. 19 October, Stellenbosch, South Africa.

Du Plessis, H W. 2013 Effect of non-Saccharomyces yeast and lactic bacteria interactions on malolactic fermentation and wine flavour. Paper presented at the IWBT Laboratory Meeting. 14 August, Stellenbosch, South Africa.

Du Plessis, H W. 2014 Effect of non-Saccharomyces yeast and lactic bacteria interactions on malolactic fermentation and wine flavour. Paper presented at the IWBT Laboratory Meeting. 28 May, Stellenbosch, South Africa.

Du Plessis, H W. 2015. Effect of non-Saccharomyces yeast and lactic bacteria interactions on wine flavour. Paper presented at the IWBT Research Hour. 21 October, Stellenbosch, South Africa.

Du Plessis, H W, du Toit, M, Jolly, N P. 2016. Impact of non-Saccharomyces yeasts on malolactic fermentation and wine flavour. Paper presented at the South African Society for Microbiology Conference 2016 Biennial Congress. 17-20 January, Coastlands, Umhlanga, Durban, South Africa.

Du Plessis, H W. 2015. Effect of non-Saccharomyces yeast and lactic bacteria interactions on wine flavour. Paper presented at the IWBT Research Hour. 12 October, Stellenbosch, South Africa.

Article
Du Plessis, H W, Du Toit, M, Nieuwoudt, H H, Van der Rijst, M, Kidd, M, Jolly, N P. 2017. Effect of Saccharomyces, non-Saccharomyces yeasts and malolactic fermentation on fermentation kinetics and flavor of Shiraz wines, Fermentation, v. 3(4) (64) (p. 1-24)
http://scholar.sun.ac.za/handle/10019.1/103065

du Plessis, H W, du Toit, M, Hoff, J W, Hart, R S, Ndimba, B K, Jolly, N P. 2017. Characterisation of non-Saccharomyces yeasts using different methodologies and evaluation of their compatibility with malolactic fermentation, South African Journal of Enology and Viticulture, v. 38 (1) (p. 46-63)
Article.pdf

du Plessis, H W, du Toit, M, Hoff, J W, Hart, R S, Ndimba, B K, Jolly, N P. 2017. Characterisation of non-Saccharomyces yeasts using different methodologies and evaluation of their compatibility with malolactic fermentation, South African Journal of Enology and Viticulture, v. 38 (1) (p. 46-63)
Article.pdf

du Plessis, H W, Jolly, N P. 2017. Non-Saccharomyces yeasts, malolactic fermentation and Chardonnay flavour, Wineland Technical,
Article.pdf

du Plessis, H W, Jolly, N P. 2017. Non-Saccharomyces giste, appelmelksuurgisting en Chardonnay-geure, Winetech Technical Yearbook, (p. 56-57)
Article.pdf

Minnaar, P P, du Plessis, H W, Paulsen, V, Ntushelo, N, Jolly, N P, du Toit, M. 2017. Saccharomyces cerevisiae, non-Saccharomyces yeast and lactic acid bacteria in sequential fermentations: Effect on phenolics and sensory attributes of South African Syrah wines. South African Journal of Enology and Viticulture, v. 38 (2) (p. 237-244)
Article.pdf

Minnaar, P P, du Plessis, H W, Paulsen, V, Ntushelo, N, Jolly, N P, du Toit, M. 2017. Saccharomyces cerevisiae, non-Saccharomyces yeasts and lactic acid bacteria in sequential fermentations: Effect on phenolics and sensory attributes of South African Syrah wines, South African Journal of Enology and Viticulture, v. 38 (2) (p. 237-244)
Article.pdf

FinalReport.pdf

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