THE INFLUENCE OF MALOLACTIC FERMENTATION ON THE SENSORIAL PROFILE OF RED WINES VARIETIES

摘要

There are many technological factors that influence the malolactic fermentation progress (MLF) in the case of red winemaking. Out of these, a crucial role over the favorable changes in composition and sensory profiles of wines from red varieties is played by selected strains of bacteria malolactic of the renowned species Oenococcus oeni. In addition to the composition of the harvest that determines the final content of alcohol which acts as a factor to inhibit MLF, an important effect is determinated by the pH level - which influences the metabolism of the malolactic bacteria strains in the case of the production of ethyl esters that have a pleasant odorant profile, but also the vineyard and the year the wine was made. Significant differences regarding the compositional and sensory profiles have been highlighted by malolactic fermentation carried out under different conditions. The most obvious differences are directed towards the fruitiness of the malolactic fermentated red wines that can be found in the odorant profile modification due to ethyl esters of these red wines. The increase of esters specific to seasonal red fruit (such as cherries) and red forest fruits correlates with the increase of specific sensory attributes of these fruits. These patterns were noticed in the majority of red wines from renowned varieties, but especially in the case of those made from Cabernet Sauvignon. However, these patterns should not be exaggerated because one must not forgot their influence on the sensory profile of the other compounds (diacetyl, smelling like fresh butter, acetates, volatile acids, higher alcohols) that are formed in reasonable concentrations after the completion of MLF or are derived from the influence of the oak wood when the biological deacidification process takes place in barriques.