Malic acid in wine : origin, function and metabolism during vinification

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dc.contributor.authorVolschenk, H.en_ZA
dc.contributor.authorVan Vuuren, H. J. J.en_ZA
dc.contributor.authorViljoen-Bloom, M.en_ZA
dc.date.accessioned2017-05-22T14:08:25Z
dc.date.available2017-05-22T14:08:25Z
dc.date.issued2006
dc.descriptionCITATION: Volschenk, H., Van Vuuren, H. J. J. & Viljoen-Bloom, M. 2006. Malic acid in wine : origin, function and metabolism during vinification. South African Journal of Enology & Viticulture, 27(2):123-136, doi:10.21548/27-2-1613.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractThe production of quality wines requires a judicious balance between the sugar, acid and flavour components of wine. L-Malic and tartaric acids are the most prominent organic acids in wine and play a crucial role in the winemaking process, including the organoleptic quality and the physical, biochemical and microbial stability of wine. Deacidification of grape must and wine is often required for the production of well-balanced wines. Malolactic fermentation induced by the addition of malolactic starter cultures, regarded as the preferred method for naturally reducing wine acidity, efficiently decreases the acidic taste of wine, improves the microbial stability and modifies to some extent the organoleptic character of wine. However, the recurrent phenomenon of delayed or sluggish malolactic fermentation often causes interruption of cellar operations, while the malolactic fermentation is not always compatible with certain styles of wine. Commercial wine yeast strains of Saccharomyces are generally unable to degrade L-malic acid effectively in grape must during alcoholic fermentation, with relatively minor modifications in total acidity during vinification. Functional expression of the malolactic pathway genes, i.e. the malate transporter (mae1) of Schizosaccharomyces pombe and the malolactic enzyme (mleA) from Oenococcus oeni in wine yeasts, has paved the way for the construction of malate-degrading strains of Saccharomyces for commercial winemaking.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/1613
dc.description.versionPublisher's versionen_ZA
dc.format.extent14 pages : illustrationsen_ZA
dc.identifier.citationVolschenk, H., Van Vuuren, H. J. J. & Viljoen-Bloom, M. 2006. Malic acid in wine : origin, function and metabolism during vinification. South African Journal of Enology & Viticulture, 27(2):123-136, doi:10.21548/27-2-1613en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/27-2-1613
dc.identifier.urihttp://hdl.handle.net/10019.1/101555
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.rights.holderSouth African Society for Enology and Viticultureen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectMalic acid metabolismen_ZA
dc.subjectTartaric aciden_ZA
dc.subjectMalolactic fermentationen_ZA
dc.subjectGrape must -- Deacidificationen_ZA
dc.titleMalic acid in wine : origin, function and metabolism during vinificationen_ZA
dc.typeArticleen_ZA
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