Malolactic fermentation induced by silica‐alginate encapsulated Oenococcus oeni with different inoculation regimes

Background and Aims The encapsulation of Oenococcus oeni into silica‐alginate (Si‐ALG) gels has been previously confirmed as a suitable strategy for a successful malolactic fermentation (MLF). The aim of this study was to evaluate the effect of two inoculation strategies (simultaneous vs sequential) on the performance of MLF with encapsulated O. oeni under winemaking conditions. Methods and Results Sequential inoculation of Si‐ALG biocapsules successfully achieved a complete MLF in high ethanol wines, while free and ALG encapsulated bacteria failed. A simultaneous inoculation with Si‐ALG biocapsules provided a significant reduction in time to complete MLF in high sugar and low pH musts. The regime of inoculation did not modify the chemical composition of the wines. Conclusions Either sequential or simultaneous inoculation of Si‐ALG biocapsules constitute an effective alternative to free bacteria to undertake MLF under stressful conditions. Significance of the Study Effective winemaking protocols based on sequential or simultaneous induction of MLF with inoculated Si‐ALG encapsulated O. oeni have been accomplished. These are of potential interest for winemaking in both warm and cool regions.