Predicting Organic Acid Variation in White Wine Malolactic Fermentation Using a Logistic Model
The variation in organic acids during malolactic fermentation (MLF) affects the wine’s quality, presenting a challenge for the wine industry. This study aimed to investigate the kinetics of organic acids during MLF using two <i>Oenococcus oeni</i> strains under different barrel condition...
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2025-05-01
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| author | Aikaterini Karampatea Adriana Skendi Maria Manoledaki Elisavet Bouloumpasi |
| author_facet | Aikaterini Karampatea Adriana Skendi Maria Manoledaki Elisavet Bouloumpasi |
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| description | The variation in organic acids during malolactic fermentation (MLF) affects the wine’s quality, presenting a challenge for the wine industry. This study aimed to investigate the kinetics of organic acids during MLF using two <i>Oenococcus oeni</i> strains under different barrel conditions. The study examined the variation in pH, total and volatile acidity, and concentration of tartaric, malic, lactic, and citric acid during MLF in the identical initial wine. In addition, the aromatic profile of the final wines was evaluated. The fermentation occurred in new and used French oak barrels. Two strains of <i>O. oeni</i> were used: (a) citrate-negative <i>O. oeni (CINE)</i> and (b) <i>O. oeni</i>, commonly used in the wine industry. The experimental data obtained were fitted to the logistic model for each monitored parameter. The degree of fitting R2 was higher than 92.79%, indicating good predictive accuracy for substrate consumption (malic and citric acid), as well as product formation (lactic and acetic acid). The mean values of <i>O. oeni</i> and <i>O. oeni</i> CINE differ in acetic (0.29 and 0.15 g/L) and citric acid (0.13 and 0.18 g/L), respectively. The logistic model effectively predicted the change in acid content during fermentation, describing the changes in organic acid levels during the MLF conducted in barrels. Modeling can be useful in forecasting industrial-scale production. |
| format | Article |
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| language | English |
| publishDate | 2025-05-01 |
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| spelling | doaj-art-c2dc9a230f4447a383d75adf2a67c2532025-08-20T01:56:24ZengMDPI AGFermentation2311-56372025-05-0111528810.3390/fermentation11050288Predicting Organic Acid Variation in White Wine Malolactic Fermentation Using a Logistic ModelAikaterini Karampatea0Adriana Skendi1Maria Manoledaki2Elisavet Bouloumpasi3Department of Agricultural Biotechnology and Oenology, Democritus University of Thrace, 1st Km Dramas—Mikrochoriou, 66100 Drama, GreeceDepartment of Agricultural Biotechnology and Oenology, Democritus University of Thrace, 1st Km Dramas—Mikrochoriou, 66100 Drama, GreeceDepartment of Agricultural Biotechnology and Oenology, Democritus University of Thrace, 1st Km Dramas—Mikrochoriou, 66100 Drama, GreeceDepartment of Agricultural Biotechnology and Oenology, Democritus University of Thrace, 1st Km Dramas—Mikrochoriou, 66100 Drama, GreeceThe variation in organic acids during malolactic fermentation (MLF) affects the wine’s quality, presenting a challenge for the wine industry. This study aimed to investigate the kinetics of organic acids during MLF using two <i>Oenococcus oeni</i> strains under different barrel conditions. The study examined the variation in pH, total and volatile acidity, and concentration of tartaric, malic, lactic, and citric acid during MLF in the identical initial wine. In addition, the aromatic profile of the final wines was evaluated. The fermentation occurred in new and used French oak barrels. Two strains of <i>O. oeni</i> were used: (a) citrate-negative <i>O. oeni (CINE)</i> and (b) <i>O. oeni</i>, commonly used in the wine industry. The experimental data obtained were fitted to the logistic model for each monitored parameter. The degree of fitting R2 was higher than 92.79%, indicating good predictive accuracy for substrate consumption (malic and citric acid), as well as product formation (lactic and acetic acid). The mean values of <i>O. oeni</i> and <i>O. oeni</i> CINE differ in acetic (0.29 and 0.15 g/L) and citric acid (0.13 and 0.18 g/L), respectively. The logistic model effectively predicted the change in acid content during fermentation, describing the changes in organic acid levels during the MLF conducted in barrels. Modeling can be useful in forecasting industrial-scale production.https://www.mdpi.com/2311-5637/11/5/288organic acidsmalolactic fermentation optimizationoak barrelslactic acid bacteriavolatile compoundswhite wine |
| spellingShingle | Aikaterini Karampatea Adriana Skendi Maria Manoledaki Elisavet Bouloumpasi Predicting Organic Acid Variation in White Wine Malolactic Fermentation Using a Logistic Model Fermentation organic acids malolactic fermentation optimization oak barrels lactic acid bacteria volatile compounds white wine |
| title | Predicting Organic Acid Variation in White Wine Malolactic Fermentation Using a Logistic Model |
| title_full | Predicting Organic Acid Variation in White Wine Malolactic Fermentation Using a Logistic Model |
| title_fullStr | Predicting Organic Acid Variation in White Wine Malolactic Fermentation Using a Logistic Model |
| title_full_unstemmed | Predicting Organic Acid Variation in White Wine Malolactic Fermentation Using a Logistic Model |
| title_short | Predicting Organic Acid Variation in White Wine Malolactic Fermentation Using a Logistic Model |
| title_sort | predicting organic acid variation in white wine malolactic fermentation using a logistic model |
| topic | organic acids malolactic fermentation optimization oak barrels lactic acid bacteria volatile compounds white wine |
| url | https://www.mdpi.com/2311-5637/11/5/288 |
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