Malolactic fermentation in sea buckthorn (Hippophaë rhamnoides L.) juice processing |
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Authors: | Katja Tiitinen Marjatta Vahvaselkä Mari Hakala Simo Laakso Heikki Kallio |
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Affiliation: | (1) Department of Biochemistry and Food Chemistry, University of Turku, 20014 Turku, Finland;(2) Laboratory of Biochemistry and Microbiology, Helsinki University of Technology, 02015 TKK, Finland |
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Abstract: | Malolactic fermentation (MLF) traditionally used in winemaking was applied to sea buckthorn to reduce the high sourness of the berry juice. Chemical and microbiological aspects, as well as sensory properties of the juice during MLF were studied in order to develop an optimal process. In 1:1 water diluted juice with malic acid content of 15 g/l and pH 2.8, efficient conversion of l-malic acid to l-lactic acid was achieved with direct inoculation of unadapted Oenococcus oeni at a cell density of 109 CFU/ml. The rapid malic acid degradation was performed by non-growing bacterial cells without loss of sugars, vitamin C, or pulp oil. More than 50% of the initial malic acid was metabolized to lactic acid and CO2 already in 12 h of fermentation and a significant decrease in sourness and astringency was noticed. In 24 h fermentation, pH value was increased to 3.1 and only 3 g/l malic acid remained in the juice. Prolonged fermentation had only minor effect on malolactic reaction, but off-flavor of the juice began to increase. |
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Keywords: | Fruit acids Hippopha? rhamnoides L. Malolactic fermentation (MLF) Sea buckthorn Sensory quality |
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