Oenococcus biofilm inoculation for malolactic fermentation
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Solution Overview
Problem
Current methods for triggering malolactic fermentation in wines are costly and require pre-acclimation of lactic acid bacteria to overcome unfavorable wine conditions, such as acidic pH and high ethanol content, which complicates the process and increases costs.
Innovation Solution
Inoculating fermentable beverages with lactic acid bacteria of the genus Oenococcus in the form of biofilm, which provides increased resistance to stress and eliminates the need for pre-acclimation, allowing for reproducible and cost-effective initiation of malolactic fermentation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If pre-acclimation protocols are used to improve bacterial survival in wine, then bacterial viability is improved, but process complexity and cost increase
Solution Approach 1:
The patent applies preliminary action by pre-acclimating lactic acid bacteria to wine-like conditions (acidic pH, ethanol, sulfites) before inoculation. This pre-adaptation allows the bacteria to survive and thrive in the harsh wine environment without requiring complex process modifications. The bacteria are gradually exposed to stress conditions in advance, building resistance before facing the actual wine matrix.
Solution Approach 2:
The patent employs parameter changes by systematically varying physical and chemical conditions during pre-acclimation. The bacteria are subjected to progressive changes in pH, ethanol concentration, temperature, and nutrient availability to simulate wine conditions. This gradual parameter adjustment optimizes bacterial survival and performance in the final wine environment.
2Reliability
If pre-acclimation protocols are used to improve bacterial survival in wine, then bacterial viability is improved, but production cost increases
Solution Approach 1:
The pre-acclimation process is designed to be cost-effective by using simple, scalable procedures that can be integrated into existing winemaking operations. The gradual adaptation protocol requires basic equipment and can be performed in the winery itself, avoiding expensive external services or specialized facilities while ensuring high bacterial survival rates.
Solution Approach 2:
The patent enables self-service by allowing wineries to perform their own bacterial pre-acclimation using readily available wine samples and standard laboratory equipment. This eliminates the need to purchase expensive pre-acclimated bacterial cultures from external suppliers, as wineries can produce their own adapted strains in-house at minimal cost.
3Ease of operation
If spontaneous fermentation is allowed to occur, then process simplicity is maintained, but control over fermentation timing and quality is lost
Solution Approach 1:
The patent applies preliminary action by preparing and pre-acclimating the lactic acid bacteria culture before inoculation. This advance preparation ensures that the bacteria are fully adapted to wine conditions and ready to initiate fermentation reliably when introduced, providing both simplicity and control.
Solution Approach 2:
The patent employs feedback mechanisms by monitoring malolactic fermentation progression through regular sampling and analysis of wine parameters (pH, malic acid levels, bacterial counts). This allows winemakers to track fermentation status and make informed decisions about when to inoculate and when fermentation is complete, maintaining both simplicity and precision.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach enables efficient and cost-effective modulation of organoleptic properties and enhances the survival and performance of bacteria, leading to improved malolactic fermentation and reduced production costs, while maintaining the quality and typicity of wines.
Implementation Method 1
Malolactic fermentation generally occurs after alcoholic fermentation. It consists of a transformation of malic acid into lactic acid via bacteria called lactic acid bacteria.
Data Source
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AI summary
The invention relates to a method for producing a fermented drink. The method comprises the initiation of the fermentation by inoculating the fermentable drink with fermentative bacteria in the form of biofilm.