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

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

scholarly journals Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 64 ◽  
Author(s):  
Heinrich Du Plessis ◽  
Maret Du Toit ◽  
Hélène Nieuwoudt ◽  
Marieta Van der Rijst ◽  
Justin Hoff ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
The Body ◽  
Wine Production ◽  
Hanseniaspora Uvarum ◽  
Yeast Strains ◽  
Wine Flavor

Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied. Therefore, the interaction between H. uvarum, two Saccharomyces cerevisiae yeast strains, two LAB species (Lactobacillus plantarum and Oenococcus oeni) in combination with two malolactic fermentation (MLF) strategies was investigated in Shiraz wine production trials. The evolution of the different microorganisms was monitored, non-volatile and volatile compounds were measured, and the wines were subjected to sensory evaluation. Wines produced with H. uvarum in combination with S. cerevisiae completed MLF in a shorter period than wines produced with only S. cerevisiae. Sequential MLF wines scored higher for fresh vegetative and spicy aroma than wines where MLF was induced as a simultaneous inoculation. Wines produced with H. uvarum had more body than wines produced with only S. cerevisiae. The induction of MLF using L. plantarum also resulted in wines with higher scores for body. H. uvarum can be used to reduce the duration of MLF, enhance fresh vegetative aroma and improve the body of a wine.

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.

scholarly journals Heterologous expression of Oenococcus oeni malolactic enzyme in Lactobacillus plantarum for improved malolactic fermentation

AMB Express ◽  
2012 ◽  
Vol 2 (1) ◽  
pp. 19 ◽  
Author(s):  
Christina Schümann ◽  
Herbert Michlmayr ◽  
Reinhard Eder ◽  
Andrés M del Hierro ◽  
Klaus D Kulbe ◽  
...  
Keyword(s):  
Heterologous Expression ◽  
Lactobacillus Plantarum ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Malolactic Enzyme
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