Proceedings Volume 2010 (format .pdf) - SimpBTH

winemaking being a characteristic for this type of winemaking with manycompositional and organoleptic implications.The great progresses made in the wine microbiology field drive in the last decadeto the use on large scale of starter cultures of selected lactic bacteria to trigger themalolactic fermentation and for a better ongoing of it. Despite this, the use ofselected lactic bacteria did not reach the same scale of use as the selected yeasts inalcoholic fermentation. In our country the starter cultures of lactic bacteria are usedvery little. At least in Oltenia, the winemakers consider that is not justified to useselected lactic bacteria when the malolactic fermentation goes pretty well withindigenous lactic bacteria, the indigenous micro flora being very well structured.In Table 3 is presented the influence of spontaneous malolactic fermentation by theindigenous bacteria versus selected lactic bacteria for 3 types: Cabernet Sauvignonfrom Simburesti, Cabernet Sauvignon from Vinju Mare and Novac fromDragasani. Also, it has been tracked the influence of spontaneous malolacticfermentation on the red wine aroma for over 40 types of wines made from differentvarieties in 2008 and 2009.The data from Table 2 show that after the malolactic fermentation a series ofaromas get enforced, others diminish as intensity but the intensity of thesemodifications depends most on the type of bacteria which make the malolacticfermentation. So, in case of triggered malolactic fermentation with selected lacticbacteria, at all varieties the aromas of butter, banana and warm bread haveenforced. At the two types of Cabernet Sauvignon, which come from two differentareas located at over 200 km, distance, besides the above mentioned, the aroma ofgeranium, cranberries and currant have been enforced.138Table 3 The influence of malolactic fermentation on the red young wines aromasAroma which areAroma which are enforceddiminishedMalolacticfermentationtriggeredwithselectedlacticbacteriaSpontaneousmalolacticfermentationwithindigenouslacticbacteriaCSSmb.CSVj.M.NCSSmbCSVj.M.NButter, banana, geranium,pears, quince, warm bread,cranberries, currantButter, banana, geranium,warm bread, cranberries,currant, strawberry, cacaoButter, banana, core bread,black bread, strawberry jamButter, geranium, pears,currantButter, banana, geranium,currant, cacaoButter, gingerbread,strawberry, raspberryPepper, mint, bunches,fernPepper, bunches, fern,cloverRed cornel, brushwood,nettle, mowing hayPepper, mint, bunchesPepper, bunches, cornRed cornel, nettle,brushwood