Scientific Papers Series B Horticulture

- usingselectedbacteriafromm Leuconostocoenosspecie,for mallolactic fermfmentationn star-ting (PrahlC. et al. ,1995).The spontaneouss startingg of malomolacticc fermen-tationwasfollowedin thevessvselss withh 10000and10. .000 literscapacity. For F too obtainthewineswitha bigmalolacticbacteriadensity,wereusedwines producedbyy carbonicmace-rationproccess.Strainsof malolacticbacteriausedin researchs(10strains) for r inoculation,wereselectedd innlaboratories of SC VINNEXMURFATLARR SRLLbyspecializedpersonnel, fromm redwines withhlowpH and with thefinishedd spontaneousma-lolacticfermentation.Forr lactic bacteria’ss studyywereusedthetechniquess andthee medimium, indi-catedbyPeynaudandd Domerq (1959), andfortheirclassification wass usedBergey’’s Manual ofDeterminativeBacteriology-NinthEdition (2004)..Thebacterialconcentratewas producedd frommMerlot winne in fulll malomolacticc fermentation, byythetangentialmicrofiltration metmthod.The useofbacterial concentrateof spontaneousmicroflorais recommendedd for thestartinganddcontrollingofMLFinn red wines.The evolutionoff totall numberr off lacticc bacteriawas made by countingg onn Thomamount, andd thenumberof propagationn cells,byy filtermembrane..The evolutionof lactic bacteria in redwines ofCernavodaViti--VinicolCentre wass put inevi-dencee by chromatographyonn paper (thee KunKn-kee method – 1968),andby the evolutionn ofthetotalnumberr ofmalolacticbacteriain wine..RESULTSANDD DISSCUSSIONSI.The spontaneouss startingof fmalolacticfermentationin theSCC VINEXX MURFATLARRCernavodaredwines,is dependingof SOO 2quantityfromthe winnes andof o the tank size. Inntheredwiness withh pH-3,4producedbyymacerationinbig tankk the degradationoff malimcacidis beginningearly, without influencee offree SO2 doses.In the redwinees producedin i smalltankca-pacity( 1000liters)att 188 o temperature, thene-cessarytimeforr mallolactic fermfmentationn star-ting is betwween10-500 days, in i thiss casee beingginfluencedofwineSOO 2 freee content.Thestartingof malicc aciddegradation is pro-ducewheninthe winne mass thertre is a bacteriadensityof 3x10 4 – 4.2x10 4 cells//mmm 3 , degrada-tionn timee for1.4g/ /l malicacid beingbetweenn7-88 days.It hasbeenn found that thestartingof thee me-theemomentoff acquiringinn thewinemassofabacterialdensityoff 4. .2 x 1014 cells/mmm 3 andattthee end ofthee metabolisationof malicacidtheebacterialdensity is 7.1x10 4tabolisationn of malicacidcoincides with cells//mmm 3 (Figure 1).Figure1. Thespeedof malic acidad degradation andbacteria’snumber evolelutionII.Theresearchfoundd thatatt the endoffalcoholicc fermentationn in redd winewes obtainedbyycarbonicmacerationprocesswasonlyy halffmalicacidd metabolized.Whenn thesewineestorage conditions(temperatureandSO 2 2) areeadequatee thesee winescompletesits malomolacticcfermentation in5 days.Blendingg these winesswithotherr winesinn whichthemalomolacticcfermentation is desired, is a goodd solution. Theeresearchhasshownthatif thewine-yeastttimeoffmalicaciddecreases.Usinga proportionoff10% % wine-yeasts wasachivedinthewineeinoculated a titreoff 5.0x10 4 cells//mmm 3 of lacticcbacteria(Figure 2).quantityis higher,themetabolisingFromthefigure2, it canseethat,afterrinoculation, malolacticc bacteriaa went throughaperiodof adjustmentwhenn theirnumberrdecreasedtilll 3.8x100 4 cells/mm 3 and a thennincreasedd reaching 8.0x100 4 cellcls/mmm 3 .III. Thee usingof concentratee bacterialfrommspontaneous microflorais anotherwayyforrstarting malolactic fermentationn proccess.Thisconcentratebacterialwas w obtainedbyytangentialmicroflitrationmethodfromfm annunsulphitatedbut malolactic fermented youngg20