1. Impact of Grape Bacteria on Wine Aroma
Linda F Bisson
Wine Flavor 101 January 2016

2. Details of Study Chardonnay Juice
No Sulfur dioxide or manipulation of any kind
Specific bacteria added for 24 hours prior to yeast inoculation
Only one bacterium (L. kunkeei) led to arrest of fermentation
In addition to arrest of fermentation wild lactic and acetic acid bacteria may impart unique or off-characters

3. Bacterial Impact Tasting:
Glass 1: Control: No bacteria
Glass 2: Acetobacter pasteurianus
Glass 3: Gluconobacter cerinus
Glass 4: Lactobacillus kunkeei
Glass 5: Lactobacillus mali
Glass 6: Pediococcus parvulus (aka damnosus)

4. Impressions Immediately Post-Fermentation:
Glass 1: Control: typical Chardonnay characters
Glass 2: Acetobacter pasteurianus: enhanced varietal aroma due to low levels of acetic acid? (but different from A. aceti trial)
Glass 3: Gluconobacter cerinus: Similar to control with more citrus and “canned” character
Glass 4: Lactobacillus kunkeei: beer character
Glass 5: Lactobacillus mali: leafy/green character, odd butter note
Glass 6: Pediococcus parvulus (aka damnosus): classic mustiness of lactics