Contribution of Malolactic Fermentation by Oenococcus Oeni and Lactobacillus Plantarum to the Changes in the Nonanthocyanin Polyphenolic Composition of Red Wine

Abstract

The changes in the nonanthocyanin phenolic composition during red wine malolactic fermentation carried out spontaneously and by four different starter cultures of the species Oenococcus oeni and Lactobacillus plantarum were examined to determine whether differences in nonanthocyanin polyphenolic compounds could be attributed to the lactic acid bacteria (LAB) strain that performs this important step of the wine-making process. The polyphenolic compounds were analyzed by high-performance liquid chromatography with photodiode array detection and HPLC with electrospray ionization-mass spectrometry detection. The malolactic cultures selected for this study were indigenous wine LAB strains from the A.O.C. Rioja (Spain). Results showed different malolactic behaviors in relation to wine phenolic compositions for O. oeni and L. plantarum, and also, a diversity was found within each group. The hydroxycinnamic acids and their derivatives, the flavonols and their glycosides, the flavanol monomers and oligomers, and trans-resveratrol and its glucoside were the main compounds modified by the different LAB. The wild LAB population exerted a greater impact in the wine content of some of these phenolic compounds than the inoculated selected monocultures of this study.

Impact of malolactic fermentation on low molecular weight phenolic compounds

“…In fact it seems clear that the decrease in concentration of caftaric, coutaric and fertaric acids, and the increase in concentration of caffeic, p-coumaric and ferulic acids are linked to lactic acid bacteria metabolism, as previously stated by Hernández and co-workers [33] that have shown that transcaftaric and trans-coutaric acids are substrates of lactic acid bacteria witch can exhibit cinnamoyl esterase activities during malolactic fermentation, increasing the concentration of hydroxycinnamic acids.…”

Volatile and Phenolic Composition of A Chardonnay Wine Treated with Antimicrobial Plant Extracts before Malolactic Fermentation

“…In relation to flavonols, the MLF seemed to involve the hydrolysis of quercetin-3-O-glucoside (higher content before MLF) into quercetin (higher content after MLF). These results agreed with previous studies about the transformations of phenolic compounds during MLF in red wines (Herná ndez et al, 2007).…”

Malolactic Fermentation: The ABC’s of MLF

“…The interaction between LAB and phenolic compounds is influenced by various factors including the strain of LAB (Hernández et al, 2007;García-Ruiz et al, 2008) and the type and concentration of phenolic compounds present in the wine (Stead, 1993;Reguant et al, 2000;García-Ruiz et al, 2008). Due to this interaction, phenolic compounds can affect the occurrence as well as rate of MLF (Vivas et al, 1997).…”

“…Due to this interaction, phenolic compounds can affect the occurrence as well as rate of MLF (Vivas et al, 1997). Polyphenolic compounds can be transformed by LAB and clear differences in the phenolic content as a result of MLF have been reported (Hernández et al, 2007). The main compounds that can be transformed by different LAB include hydroxycinnamic acids and their derivatives, flavonols and their glycosides, flavanol monomers and oligomers, as well as trans-resveratrol and its glucoside (Hernández et al, 2006(Hernández et al, , 2007.…”

“…Polyphenolic compounds can be transformed by LAB and clear differences in the phenolic content as a result of MLF have been reported (Hernández et al, 2007). The main compounds that can be transformed by different LAB include hydroxycinnamic acids and their derivatives, flavonols and their glycosides, flavanol monomers and oligomers, as well as trans-resveratrol and its glucoside (Hernández et al, 2006(Hernández et al, , 2007. Hernández et al (2006) investigated the effect of MLF on phenolic compounds in red wine and linked the changes to the metabolism of LAB.…”