Influence of Inoculation with Malolactic Bacteria on Volatile Phenols in Wines

Abstract

Malolactic fermentation (MLF) can help to preserve the quality of wine by hampering the development of <i>Brettanomyces</i> yeast. Wines that underwent MLF inhibited the growth of <i>Brettanomyces</i>, resulting in a product containing little or no volatile phenols. Wines that did not undergo MLF allowed proliferation of <i>Brettanomyces,</i> resulting in a product containing more volatile phenols. This phenomenon was seen in the laboratory and in the cellar. Wines in which the MLF did not occur showed <i>Brettanomyces</i> growth. Early inoculation of wine with malolactic bacteria may be a tool for lowering the risk of volatile phenol production.