Effect of malolactic fermentation byPediococcus damnosuson the composition and sensory profile of Albariño and Caiño white wines

Abstract

Aim This study was aimed to investigate the influence of malolactic fermentation (MLF) on sensory profile and organoleptic characteristics of Albariño and Caiño white wines. Methods and Results Autochthonous bacteria were isolated from wines after alcoholic fermentation (AF) and further identified as Pediococcus damnosus by 16S rRNA gene sequence analysis. When a commercial Oenococcus oeni starter was inoculated into Albariño and Caiño white wines to perform MLF, which was checked by HPLC quantification of malic and lactic acids, it was shown that autochthonous Ped. damnosus strains were able to predominate over the commercial O. oeni starter and perform MLF in Caiño wine. By contrast, neither commercial strain nor indigenous Pediococcus carried out MLF in Albariño wine. However, MLF was achieved when autochthonous strains that predominated in Caiño were inoculated into Albariño. Sensory analysis showed that after the MLF Albariño increased its body and softness, while Caiño result a more mature wine. Conclusions MLF can positively affect Albariño and Caiño wines giving them new attributes. Pediococci isolated and characterized in this work can successfully perform MLF without negative effects on the wine, because no production of biogenic amines or exopolysaccharides by the selected pediococcus strains was detected. Significance and Impact of the Study The effect of MLF in the sensory profile of Albariño and Caiño wines has never been studied before. Results obtained in this work showed that Ped. damnosus strains can be considered as a new topic of investigation on malolactic starter.

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

“…Little research has been published on the possibility of using these organisms as wine LAB starter cultures. A study in which indigenous strains of P. damnosus dominate a starter culture of O. oeni and conduct the MLF shows that it is very capable of surviving in wine [27].…”

Emerging trends in the application of malolactic fermentation

“…For example, Juega et al (2013) report the successful application of two autochthonous strains of P. damnosus, isolated from Caiño wine, in inducing MLF in Albariño and Caiño white wines (pH 3.51 and pH 3.71, respectively) where a strain of O. oeni failed. isolates have shown, there is interest in looking to this genus to find suitable strains from which starter cultures can be developed.…”

“…For example, further to the work of Juega et al (2013), a patent relating to the use of two strains of P. damnosus (DSM 25074 and DSM 25075) for the induction of MLF has been filed (Carrascosa Santiago et al 2013). for MLF induction in some wine types gives some indication of the potential of these bacteria for use as malolactic starter cultures.…”

“…isolates have shown, there is interest in looking to this genus to find suitable strains from which starter cultures can be developed. For example, Juega et al (2013) report the successful application of two autochthonous strains of P. damnosus, isolated from Caiño wine, in inducing MLF in Albariño and Caiño white wines (pH 3.51 and pH 3.71, respectively) where a strain of O. oeni failed. MLF was successfully induced in both wines by inoculation with a starter culture comprising a mix of the two autochthonous P. damnosus strains (C5 and C8).…”

“…for MLF induction in some wine types gives some indication of the potential of these bacteria for use as malolactic starter cultures. For example, further to the work of Juega et al (2013), a patent relating to the use of two strains of P. damnosus (DSM 25074 and DSM 25075) for the induction of MLF has been filed (Carrascosa Santiago et al 2013). In addition, a patent relating to the use of alcohol-tolerant strains of Lactobacillus spp.…”