Comparative vinification assays with selected Patagonian strains of Oenococcus oeni and Lactobacillus plantarum

Brizuela, Natalia S.; Bravo‐Ferrada, Bárbara M.; Hens, Danay Valdés La; Hollmann, Axel; Delfederico, Lucrecia; Caballero, Adriana; Tymczyszyn, E. Elizabeth; Semorile, Liliana

doi:10.1016/j.lwt.2016.11.023

Cited by 49 publications

(75 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In contrast, both strains showed higher tolerance to Pinot noir wine conditions, exhibiting a lower decrease of cell survival, but showing significant differences between the two cultures media employed. Cultures from MRS showed similar results than previously reported by our group, where an acclimation treatment was mandatory for a successful consumption of L‐malic acid in Pinot noir wine . Interestingly, cultures from WPYST showed higher %MAC, for both strains; where UNQLp11 had a better performance since it was able to deplete the L‐malic acid content after 21 days.…”

Section: Discussionsupporting

confidence: 82%

“…Although the ethanol content in this wine (12.2% vol/vol) was lower than in Pinot noir (14.3% vol/vol), its pH was also lower (3.45) and this could be the cause of the different performances . It is also important to note that the strains assayed were isolated from Pinot noir wine samples …”

Section: Discussionmentioning

confidence: 99%

“…UNQLp11 and UNQLp155 Lb. plantarum strains were obtained from a Patagonian Pinot noir wine, and selected for their enological and technological properties . Cultures of these strains in man rogosa and sharpe (MRS) broth with glycerol (20% vol/vol) were kept frozen at −20°C, and were activated by growing twice in MRS broth at 28°C for 48 hr.…”

Section: Methodsmentioning

confidence: 99%

“…With this purpose, two Lb. plantarum strains (UNQLp11 and UNQLp155), isolated from Patagonian Pinot noir wine, were selected as native potential malolactic starter cultures due to their enological and technological properties …”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Design of a low‐cost culture medium based in whey permeate for biomass production of enological Lactobacillus plantarum strains

Cerdeira

Bravo‐Ferrada

Semorile

et al. 2019

Biotechnology Progress

Self Cite

View full text Add to dashboard Cite

The production of malolactic starter cultures requires the obtention of suitably large biomass at low-cost. In this work it was possible to obtain a good amount of biomass, at laboratory scale, of two enological strains of Lb. plantarum, by formulating a culture medium based on whey permeate (WP), a by-product of the cheese industry usually disposed as waste, when this was supplemented with yeast extract (Y), salts (S) andTween 80 (T) (WPYST). Bacteria grown in WPYST medium exhibited good tolerance to stress conditions of synthetic wine (pH 3.5, ethanol 13% vol/vol). However, when WPYST was added with 8% vol/vol ethanol, cultures inoculated in synthetic wine, showed a lower viability and capacity to consume L-malic acid than when they were cultured in WPYST without ethanol. Subsequently, strains grown in WPYST were inoculated in sterile wine samples (final stage of alcoholic fermentation) of the red varietals Merlot and Pinot noir, and incubated at laboratory scale. Cultures from WPYST, inoculated in Pinot noir wine, showed a better performance than bacteria grown in MRS broth, and exhibited a consumption of L-malic acid higher than 90%. However, cultures from WPYST or from MRS broth, inoculated in sterile Merlot wine, showed a lower survival. This study allowed the formulation of a low-cost culture medium, based on a by-product of the food industry, which showed to be adequate for the growth of two enological strains of Lb. plantarum, suggesting their potentiality for application in the elaboration of malolactic starter cultures. K E Y W O R D Senological Lactobacillus plantarum strains, malic acid consumption, nutritional supplementation, sterile wine, whey permeate

show abstract

Section: Discussionsupporting

confidence: 82%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Design of a low‐cost culture medium based in whey permeate for biomass production of enological Lactobacillus plantarum strains

Cerdeira

Bravo‐Ferrada

Semorile

et al. 2019

Biotechnology Progress

Self Cite

View full text Add to dashboard Cite

show abstract

“…Therefore, we speculated acetaldehydes produced in samples with L. plantarum strains could effectively reduce the oxidative stress and thus delayed the oxidation of β-ionone. Additionally, O. oeni strains have been reported to release β-glucosidase, and this enzyme could hydrolyze the precursor of linalool and α-terpineol to yield these two terpene derivatives in wine malolactic fermentation [4,32,33,[80][81][82][83]. In the present study, a significant accumulation of linalool and α-terpineol was observed in the samples with O. oeni strains ( Table 3).…”

Section: Terpene Derivativesmentioning

confidence: 50%

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

et al. 2020

View full text Add to dashboard Cite

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.

show abstract

Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine

Berbegal

Spano

Fragasso

et al. 2017

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

Brettanomyces bruxellensis is a common and significant wine spoilage microorganism. B. bruxellensis strains generally detain the molecular basis to produce compounds that are detrimental for the organoleptic quality of the wine, including some classes of volatile phenols that derive from the sequential bioconversion of specific hydroxycinnamic acids such as ferulate and p-coumarate. Although B. bruxellensis can be detected at any stage of the winemaking process, it is typically isolated at the end of the alcoholic fermentation (AF), before the staring of the spontaneous malolactic fermentation (MLF) or during barrel aging. For this reason, the endemic diffusion of B. bruxellensis leads to consistent economic losses in the wine industry. Considering the interest in reducing sulfur dioxide use during winemaking, in recent years, biological alternatives, such as the use of tailored selected yeast and bacterial strains inoculated to promote AF and MLF, are actively sought as biocontrol agents to avoid the “Bretta” character in wines. Here, we review the importance of dedicated characterization and selection of starter cultures for AF and MLF in wine, in order to reduce or prevent both growth of B. bruxellensis and its production of volatile phenols in the matrix.

show abstract

Comparative vinification assays with selected Patagonian strains of Oenococcus oeni and Lactobacillus plantarum

Cited by 49 publications

References 48 publications

Design of a low‐cost culture medium based in whey permeate for biomass production of enological Lactobacillus plantarum strains

Design of a low‐cost culture medium based in whey permeate for biomass production of enological Lactobacillus plantarum strains

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

Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine

Contact Info

Product

Resources

About