"Bacteria found in Cava samples could have a distinctive impact upon sparkling wine quality in terms of aroma, flavor, bubble size and bubble persistence, especially for premium quality wines," says Núria Rius, a researcher on the study.
The traditional Champenoise method of sparkling wine production requires addition of sucrose and yeast strains to the base wine for a second fermentation in the bottle in which the wine is sold. The secondary fermentation produces carbon dioxide which dissolves in the wine and is perceived as bubbles when the bottle is opened, hence the term "sparkling". After the fermentation is completed the Cava wine is aged in the bottles with the yeast for at least nine months, or longer for premium quality wines. During aging, substantial chemical changes take place due to cell lysis which contributes to the sensory characteristics of Cava.
The researchers isolated 617 microbial strains from two Cavas, after 9 to 17 months of bottling. No yeasts were isolated after 10 months of bottling. Gram-negative and Gram-positive bacteria were isolated from both wines. Different phases of the aging process are dominated by different bacteria. Gram-negative bacteria were quickly replaced by Gram-positive bacteria, and after 17 months only Gram-positive bacteria were detected in both sparkling wines.
"The products released by the yeast cells affect wine flavor and serve as nutrients for the growth of bacteria. Although yeasts have the dominating influence on the chemical composition of wine, some changes which influence the sensory quality and consumer acceptability of the wine could be due to growth and lysis of bacteria," says Rius.<
Source:American Society for Microbiology
Related biology news :
1. Bone Density Recovers After Teens Stop Injected Contraceptive
2. Youth With HIV Take More Risks After New Meds Introduced
3. After a time-shift, mixed signals from the circadian clock
4. Drug Offers Alternative to Surgical Treatment After Miscarriage
5. Menopause Symptoms May Come Back After Stopping Menopausal Hormone Therapy
6. Researchers Find Drug May Give Some Cardiac Protection 24 Hours After Heart Attack
7. Examination of internal wiring of yeast, worm, and fly reveals conserved circuits
8. Navigating an integrated yeast network
9. GlycoFi announces the first production of antibodies with human glycosylation in yeast
10. From a lowly yeast, researchers divine a clue to human disease
11. GlycoFi and Dartmouth report full humanization of yeast glycosylation pathway in Science