scholarly journals Colour Evaluation of Pinot Noir and Merlot Wines after Malolactic Fermentation Carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains

2020 ◽  
Vol 41 (2) ◽  
Author(s):  
N.T. Olguin ◽  
L. Delfederico ◽  
L. Semorile
Keyword(s):  
Lactobacillus Plantarum ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pinot Noir ◽  
Native Strains

scholarly journals Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 23 ◽  
Author(s):  
Sibylle Krieger-Weber ◽  
José María Heras ◽  
Carlos Suarez
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Starter Cultures ◽  
Positive Contribution ◽  
Wine Quality ◽  
Acetic Acid Production ◽  
Biological Tool

Malolactic fermentation (MLF) in wine is an important step in the vinification of most red and some white wines, as stands for the biological conversion of l-malic acid into l-lactic acid and carbon dioxide, resulting in a decrease in wine acidity. MLF not only results in a biological deacidification, it can exert a significant impact on the organoleptic qualities of wine. This paper reviews the biodiversity of lactic acid bacteria (LAB) in wine, their origin, and the limiting conditions encountered in wine, which allow only the most adapted species and strains to survive and induce malolactic fermentation. Of all the species of wine LAB, Oenococcus oeni is probably the best adapted to overcome the harsh environmental wine conditions and therefore represents the majority of commercial MLF starter cultures. Wine pH is most challenging, but, as a result of global warming, Lactobacillus sp. is more often reported to predominate and be responsible for spontaneous malolactic fermentation. Some Lactobacillus plantarum strains can tolerate the high alcohol and SO2 levels normally encountered in wine. This paper shows the potential within this species for the application as a starter culture for induction of MLF in juice or wine. Due to its complex metabolism, a range of compositional changes can be induced, which may positively affect the quality of the final product. An example of a recent isolate has shown most interesting results, not only for its capacity to induce MLF after direct inoculation, but also for its positive contribution to the wine quality. Degrading hexose sugars by the homo-fermentative pathway, which poses no risk of acetic acid production from the sugars, is an interesting alternative to control MLF in high pH wines. Within this species, we can expect more strains with interesting enological properties.

Stilbenes Can Impair Malolactic Fermentation with Strains of Oenococcus oeni and Lactobacillus plantarum

2020 ◽  
Vol 72 (1) ◽  
pp. 56-63
Author(s):  
Sabrina Zimdars ◽  
Rita Caspers-Weiffenbach ◽  
Pascal Wegmann-Herr ◽  
Fabian Weber
Keyword(s):  
Lactobacillus Plantarum ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni

Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation

2020 ◽  
Vol 27 (1) ◽  
pp. 118-127
Author(s):  
N.S. Brizuela ◽  
E. Franco‐Luesma ◽  
B.M. Bravo‐Ferrada ◽  
M. Pérez‐Jiménez ◽  
L. Semorile ◽  
...  
Keyword(s):  
Sensory Perception ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pinot Noir

scholarly journals Impact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni

2020 ◽  
Vol 71 (2) ◽  
pp. 157-165 ◽  
Author(s):  
Vasileios Englezos ◽  
Fabrizio Torchio ◽  
Paola Vagnoli ◽  
Sibylle Krieger-Weber ◽  
Kalliopi Rantsiou ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Plantarum ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Strain Selection

Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains

2018 ◽  
Vol 106 ◽  
pp. 22-28 ◽  
Author(s):  
Natalia S. Brizuela ◽  
Bárbara M. Bravo-Ferrada ◽  
María Ángeles Pozo-Bayón ◽  
Liliana Semorile ◽  
E. Elizabeth Tymczyszyn
Keyword(s):  
Lactobacillus Plantarum ◽  
Oenococcus Oeni ◽  
Pinot Noir ◽  
Volatile Profile

scholarly journals Study of changes organic acids in red wines during malolactic fermentation

2011 ◽  
Vol 59 (5) ◽  
pp. 145-150
Author(s):  
Jindřiška Kučerová ◽  
J. Široký
Keyword(s):  
Chemical Analysis ◽  
Organic Acids ◽  
Alcoholic Fermentation ◽  
Total Content ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pinot Noir ◽  
Average Mass ◽  
Average Value ◽  
Wine Region

The aim of this contribution is to be able to describe the movement of organic acids in red wine during malolactic fermentation. Wines from Znojmo wine region were represented by varieties of Svatovavřinecké (Saint Laurent), Rulandské modré (Pinot Noir), Zweigeltrebe, Frankovka (Lemberger) and Dornfelder. The grapes went through the same way of wine making and after completion of alcoholic fermentation were inoculated with pure culture of lactic acid bacteria Oenococcus oeni. Samples were taken for chemical analysis during biodegradation of acids within the range of 2 to 4 days and they were measured using a device WineScan FT 120. Chemical analysis detected changes in the concentrations of the following parameters: total acidity, lactic, malic, tartaric and citric acids. The total content of acids statistically significantly (P = 0.05) differed only between samples of Svatovavřinecké T 66 and Zweigeltrebe T 2.The differences of average mass concentrations of lactic, malic and citric acids were not statistically relevant. Nevertheless, statistically relevant difference in the concentration of tartaric acid from all other wines was detected in a sample of SV T 66 which also reached the highest average value (5.18 g/l).

scholarly journals Genome Sequence of Oenococcus oeni UNQOe19, the First Fully Assembled Genome Sequence of a Patagonian Psychrotrophic Oenological Strain

2018 ◽  
Vol 7 (5) ◽  
Author(s):  
Néstor G. Iglesias ◽  
Danay Valdés La Hens ◽  
Nair T. Olguin ◽  
Bárbara M. Bravo-Ferrada ◽  
Natalia S. Brizuela ◽  
...  
Keyword(s):  
Genome Sequence ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pinot Noir ◽  
Native Strain ◽  
Content Type ◽  
Psychrotrophic Strain

Oenococcus oeni UNQOe19 is a native strain isolated from a Patagonian pinot noir wine undergoing spontaneous malolactic fermentation. Here, we present the 1.83-Mb genome sequence of O. oeni UNQOe19, the first fully assembled genome sequence of a psychrotrophic strain from an Argentinean wine.

Survival and implantation of indigenous psychrotrophic Oenococcus oeni strains during malolactic fermentation in a Patagonian Pinot noir wine

LWT ◽  
2019 ◽  
Vol 108 ◽  
pp. 353-360
Author(s):  
Camila Manera ◽  
Nair T. Olguin ◽  
Bárbara M. Bravo-Ferrada ◽  
E. Elizabeth Tymczyszyn ◽  
Lucrecia Delfederico ◽  
...  
Keyword(s):  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pinot Noir

scholarly journals Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni

Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 15
Author(s):  
Shao-Yang Wang ◽  
Hai-Zhen Zhu ◽  
Yi-Bin Lan ◽  
Ruo-Jin Liu ◽  
Ya-Ran Liu ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Biogenic Amines ◽  
Volatile Compounds ◽  
Lactobacillus Plantarum ◽  
Red Wine ◽  
Principal Component ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Starter Cultures ◽  
Different Strains

Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red wine malolactic fermentation. We initiated the malolactic fermentation in Cabernet Gernishct wine by using two Oenococcus oeni and two Lactobacillus plantarum strains. Results showed that after malolactic fermentation, wines experienced a content decrease of total flavanols and total flavonols, accompanied by the accumulation of phenolic acids. The Lactobacillus plantarum strains, compared to Oenococcus oeni, exhibited a prevention against the accumulation of biogenic amines. The malolactic fermentation increased the total esters and modified the aromatic features compared to the unfermented wine. The Lactobacillus plantarum strains retained more aromas than the Oenococcus oeni strains did. Principal component analysis revealed that different strains could distinctly alter the wine characteristics being investigated in this study. These indicated that Lactobacillus plantarum could serve as a better alternative starter for conducting red wine malolactic fermentation.

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