David Spector and Duncan Hamm*
*Chr. Hansen, 9015 W. Maple, Milwaukee, WI, 08406 (davsp@novonesis.com)

The intricate dance of malolactic fermentation (MLF) in winemaking significantly influences wine quality, offering a playground for synergistic interactions between Lactobacillus plantarum (LP) and Oenococcus oeni (OO). This study examines the co-inoculation of LP and OO and their collaborative effect on MLF efficiency, bioactive peptide (bioP) production, and flavor development across different pH conditions. Using a refined experimental blend, we used lab-scale screenings and fermentation trials in must, providing insights into acetic acid production and the influence on wine sensory attributes. Preliminary findings suggest that strategic use of LP and OO not only expedites MLF completion, but also enhances a wine’s organoleptic properties, establishing a compelling case for their combined use in modern enology. This abstract presents data from extensive trials, including modified inoculation strategies and the evaluation of acetic acid levels, illustrating the potential of these microbial partners to revolutionize winemaking practices.

Funding Support: Chr. Hansen