This work investigated the effect of controlled malolactic fermentation starters (Lactobacillus plantarum NoVA and Oenococcus oeni Oenos) and an un-inoculated culture on cherry wine's physical, biochemical and sensory properties. NoVA promoted MLF most efficiently (15d), resulted in a large increase in the concentration of many esters and aromatic alcohols, and reinforced the cherry wine's 'fruity' note and overall aroma. MLF carried out by Oenos lasted for 18 days, accompanied by the increase of many volatile compounds (with 2-phenylethyl acetate and benzaldehyde as major representatives) and several biogenic amines. With respect to spontaneous MLF, Tatumella, Pantoea, Lactococcus, and Lactobacillus were identified as the dominant genera, with a fermentation period of 25 d and the total biogenic amine amount 1.6-fold than that at the end of alcoholic fermentation. This study has proved that the use of Viniflora NoVA to conduct MLF is a worthwhile alternative to the traditional cherry wine-making.

Maceration is essential in modulating the sensory quality of cherry wines. In this study the impact of two maceration practices‐cold pre‐fermentative maceration (CM) and extended post‐fermentative maceration (EM) ‐ was investigated, on the chemical, volatile, biogenic amine and sensory profiles of cherry wines. Volatile analysis showed that CM boosted the production of many aromatic compounds, including esters (ethyl hexanoate, ethyl butyrate), aldehydes (benzaldehyde) and terpenes (linalool and β‐damascenone), and enhanced the cherry wines’ fruity notes. Meanwhile, a reduction of biogenic amines was obtained at the end of malolactic fermentation with CM. Principal component analysis showed that control and EM wines were similar, whereas CM wines were different. Overall, cold pre‐fermentative maceration had greater potential to be used in the production of cherry wine. © 2018 The Institute of Brewing & Distilling