MANAGEMENT OF MALOLACTIC FERMENTATION AND INFLUENCE ON CHEMICAL COMPOSITION OF AGLIANICO RED WINES

A study has been carried out to determine the effects of lactic acid bacteria inoculation time on the fundamental components, procyanidins and biogenic amines content of Aglianico wines produced in Apulia region. Three different malolactic fermentation (MLF) techniques were compared: the co-inoculation, the sequential inoculation, and the traditional technique (spontaneous MLF). In the co-inoculation technique there was a delayed start and a late finish of the alcoholic fermentation. The colour intensity of the wine obtained with a spontaneous MLF was higher both at racking and after 12 months. Significant changes in content of flavan-3-ols were found in wines made with different MLF managements. The levels of catechin monomers ((+)-catechin, (-)-epicatechin, (-)-epicatechin-O-gallate) and procyanidin oligomers (B1-B4, and trimer C1) were lower in the co-inoculation wine. In the wine produced with a spontaneous MLF, the content of biogenic amines was significantly higher compared to the other two wines