# Evaluation of Malolactic Starters in White and Rose Winemaking of Moschofilero Wines
## 3 Results
### Chemical Characteristics  
The standard enological parameters of the white and rose wines produced are presented in Table 1. Upon completion of alcoholic fermentation, substantial differences were observed between the produced white and rose wines. More specifically, apart from the chromatic characteristics, the white wine was characterized by a lower pH value with less ethanol, residual sugars and volatile acidity but a higher total acidity. Malolactic fermentation also resulted in significant changes. More specifically, the decrease in total acidity and the increase in volatile acidity and pH value were evident in all cases. Increase of the pH value and reduction of total acidity were less pronounced in spontaneously driven MLF. Increase of volatile acidity seemed to be strain dependent; the \(O\). _oeni_ strain Viniflora\({}^{\circledR}\)CiNe produced the lower amount of volatile acidity, which was normal as this strain does not metabolize citric acid. As far as color intensity was concerned, MLF resulted in a statistically significant increase in the rose wine, which was most evident in the spontaneously driven MLF and with the use of starter culture; the highest increase in color intensity was observed when the \(O\). _oeni_ strain Viniflora\({}^{\circledR}\)CiNe was used as a starter culture. On the contrary, in the white wines, an increase in color intensity was observed only when MLF was driven by \(O\). _oeni_ strain Viniflora\({}^{\circledR}\)CH16. In Table 2, the volatile and non-volatile compounds quantified in the rose and white wines after AF and MLF, are presented. Upon completion of AF, the concentration of malic acid, citric acid, ethyl butyrate, ethyl caproate, ethyl laurate, isoamyl acetate and isoamyl alcohol was higher in the rose wine, whereas the concentration of glycerol and lactic acid was higher in the white wine. MLF was characterized by a reduction in malic acid and an increase in lactic acid concentration in both wines; after MLF a higher lactic acid concentration was observed in the rose wine compared to the white wine. In the case of the rose wine, MLF also resulted in a decrease in citric acid, ethyl butyrate, ethyl caproate, isoamyl acetate and isoamyl alcohol concentration, either MLF was conducted spontaneously or with the addition of a starter culture. On the contrary, the fate of glycerol, ethyl butyrate, ethyl-2-methyl butyrate, ethyl laurate and phenethyl alcohol seemed to be affected not only by the addition of a starter culture but by the specific strain as well. More specifically, an increase in the concentration of ethyl butyrate and phenethyl alcohol was observed when MLF took place spontaneously or with the addition of the _O. oeni_ strain Vinfilora(r) CiNe. Use of the latter strain also resulted in an increase in ethyl-2-methyl butyrate concentration. Use of the _O. oeni_ strain Vinfilora(r) CH16 resulted in an increase in ethyl-2-methyl butyrate and a decrease in ethyl laurate concentration. When MLF was conducted by the _O. oeni_ strain Vinfilora(r) Oenos, an increase in glycerol and a decrease in ethyl laurate concentration was observed. In the case of the white wine, MLF resulted in a reduction in ethyl caproate concentration and had no effect on the concentration of ethyl butyrate, ethyl-2-methyl butyrate, ethyl decanoate and isoamyl acetate. The fate of the rest of the volatile and non-volatile compounds seemed to depend on the strain conducting the MLF. More specifically, an increase in the concentration of ethyl isobutyrate, isoamyl alcohol, phenethyl alcohol and linalool was noticed when MLF was conducted by the _O. oeni_ strains Vinfilora(r) CiNe and Vinfilora(r) CH16. Use of the latter strain also resulted in an increase in ethyl laurate and a decrease in the citric acid and glycerol concentrations. Use of the _O. oeni_ strain Vinfilora(r) Oenos also resulted in a decrease in glycerol and citric acid concentrations and an increase in the ethyl isobutyrate concentration. A reduction in citric acid concentration was also noted when MLF took place spontaneously.