Abstract—Commercial mao wines often show highly acidic level which results in a sourness taste of the products. Thus, the purpose of the study was to present the ability of malolactic fermentation in the reduction of acidity during mao wine production. The must was mixed with puree and adjusted to 3.7 g/L total acidity, 200 g/L sugar content, 0.6 mg/L thiamine hydrochloride, sulphited to a level of 50 mg/L, and fermented at 20 ^oC. The addition of three different industrial yeast strains, and ammonium phosphate levels (DAP): Rhone2323 with DAP 300, and 500 mg/L, and GHM with DAP 500 mg/L were prepared, and incubated at 20 ^oC until the end of alcoholic fermentation. Consequently, the commercial malolactic bacteria Elios1 was added until fermentation reached the end of the attenuation stage. The enological parameters were investigated to control a wellfermentation. Results showed that the malolactic fermentation affected the degradation of most organic acids in particular with malic acid from 1.34-1.76 g/L to nil, accompanying with the increase of lactic acid from 0.02-0.35 to 0.77-0.85 g/L, and slightly increase of a pH from 3.0 to 3.1-3.2. Overall acidity can be reduced in the range of 0.87 to 1.05 g/L.

Index Terms—Mao wine, malolactic fermentation, yeast strain, ammonium phosphate, organic acid, malic acid, lactic acid.

Wanphen Jitjaroen, Tunyaluk Bouphun, and Lachinee Panjai are with the Department of Agro-industry, Rajamangala University of Technology Lanna Lampang, Thailand (e-mail: address: wanphenjit@hotmail.com).

 

Cite:Wanphen Jitjaroen, Tunyaluk Bouphun, and Lachinee Panjai, "The Potential of Malolactic Fermentation on Organic Acids Degradation in Mao (Antidesma Thwaitesanum Müell.) Wine Production," International Journal of Bioscience, Biochemistry and Bioinformatics vol. 3, no. 4, pp. 368-371, 2013.