Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria

Englezos, Vasileios; Castrillo, David; Rantsiou, Kalliopi; Blanco, Pilar; Petrozziello, Maurizio; Pollon, Matteo; Giacosa, Simone; Segade, Susana Rı́o; Rolle, Luca Giorgio Carlo; Cocolin, Luca Simone

doi:10.1007/s00253-019-10064-1

Cited by 26 publications

(22 citation statements)

References 45 publications

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“…Regarding esters, generally responsible for fruity notes [24,39], the higher concentrations were detected in wines fermented by mixed cultures characterized by the presence of LAB, i.e., Trial 3 and Trial 4. Several investigations have indicated that there is significant variability in the ester content of wines after the occurrence of the MLF [39][40][41][42][43][44][45]48], thus confirming the importance of malolactic bacteria strain selection for the wine quality improvement [49][50][51][52][53]. Ethyl esters of fatty acids are one of the most relevant groups of aroma compounds in wine [54], and the following were identified in our wines: Ethyl butanoate, ethyl hexanoate, ethyl lactate, ethyl octanoate, and decanoate.…”

Section: Lab-scale Trialssupporting

confidence: 75%

“…The data obtained indicated that the co-cultivation with the tested strains, also at the industrial scale, did not cause negative effects on the physiological behavior of the three employed species. Reported findings confirmed that the employment of S. cerevisiae/LAB mixed inoculums for the controlling of the MLF can be uninfluenced by the addition of a non-Saccharomyces starter strain, resulting in a positive effect on fermentation time and aromatic composition of wine [41]. Volatile organic compounds derived from yeasts-and LAB-promoted fermentation have a pivotal importance in determining the aroma profile of wines [63].…”

Section: Ethanolsupporting

confidence: 55%

“…The impact of non-Saccharomyces on spontaneous and inoculated malolactic fermentation has been receiving increasing attention [27,39,40]. Recently, two studies [41,42] have delved into the effect of C. zemplinina strains on both O. oeni and L. plantarum strains highlighting the relevance of inoculation time and underlining variable behaviours (stimulation, neutral influence, inhibiting) of MLF outcomes as a result of the different C. zemplinina/lactic acid bacterial couples of strains (in co-inoculation). The present results add a neutral effect of C. zemplinina 35NC1 on L. plantarum LP44, reinforcing the idea that the impact of the couples could be a strain-dependent property [42].…”

Section: Lab-scale Trialsmentioning

confidence: 99%

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Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

et al. 2020

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The employment of multi-species starter cultures has growing importance in modern winemaking for improving the complexity and wine attributes. The assessment of compatibility for selected species/strains at the industrial-scale is crucial to assure the quality and the safety associated with fermentations. An aspect particularly relevant when the species belong to non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three categories with different biological characteristics and oenological significance. To the best of our knowledge, the present report is the first study regarding the utilization of a combined starter culture composed of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. More in-depth, this work investigated the oenological potential of the autochthonous characterized strains from the Apulian region (Southern Italy), Candida zemplinina (syn. Starmerella bacillaris) 35NC1, S. cerevisiae (NP103), and L. plantarum (LP44), in co-inoculation following a complete scale-up scheme. Microbial dynamics, fermentative profiles and production of volatile secondary compounds were assessed in lab-scale micro-vinification tests and then the performances of the mixed starter formulation were further evaluated by pilot-scale wine production. The above results were finally validated by performing an industrial-scale vinification on 100HL of Negroamaro cultivar grape must. The multi-starter formulation was able to rule the different stages of the fermentation processes effectively, and the different microbial combinations enhanced the organoleptic wine features to different extents. The findings indicated that the simultaneous inoculation of the three species affect the quality and quantity of several volatile compounds, confirming that the complexity of the wine can reflect the complexity of the starter cultures. Moreover, the results underlined that the same mixed culture could differently influence wine quality when tested at the lab-, pilot- and industrial-scale. Finally, we highlighted the significance of employment non-Saccharomyces and L. plantarum, together with S. cerevisiae, autochthonous strains in the design of custom-made starter culture formulation for typical regional wine production with pronounced unique quality.

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Section: Lab-scale Trialssupporting

confidence: 75%

Section: Ethanolsupporting

confidence: 55%

Section: Lab-scale Trialsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

et al. 2020

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“…Some findings have corroborated the evidence that the complexity of the microbial starter cultures inoculated can be among the levers capable of improving sensory wine complexity, assuring the safety of the productions (also for the possible exploitation in terms of biocontrol activity) [12,[99][100][101]. It is interesting to underline that the tested strategy could find an application also in testing the interaction of yeast with malolactic bacteria [102][103][104][105]. Furthermore, it is important to stress how the proposed exploration of the phenotypic space of yeast activity in oenology can open new research lines for fundamental research in the field of yeast biology [106][107][108].…”

Section: Discussionmentioning

confidence: 59%

PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study

et al. 2020

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The management of the alcoholic fermentation (AF) in wine is crucial to shaping product quality. Numerous variables (e.g., grape varieties, yeast species/strains, technological parameters) can affect the performances of this fermentative bioprocess. The fact that these variables are often interdependent, with a high degree of interaction, leads to a huge ‘oenological space’ associated with AF that scientists and professionals have explored to obtain the desired quality standards in wine and to promote innovation. This challenge explains the high interest in approaches tested to monitor this bioprocess including those using volatile organic compounds (VOCs) as target molecules. Among direct injection mass spectrometry approaches, no study has proposed an untargeted online investigation of the diversity of volatiles associated with the wine headspace. This communication proposed the first application of proton-transfer reaction-mass spectrometry coupled to a time-of-flight mass analyzer (PTR-ToF-MS) to follow the progress of AF and evaluate the impact of the different variables of wine quality. As a case study, the assessment of VOC variability associated with different combinations of Saccharomyces/non-Saccharomyces was selected. The different combinations of microbial resources in wine are among the main factors susceptible to influencing the content of VOCs associated with the wine headspaces. In particular, this investigation explored the effect of multiple combinations of two Saccharomyces strains and two non-Saccharomyces strains (belonging to the species Metschnikowia pulcherrima and Torulaspora delbrueckii) on the content of VOCs in wine, inoculated both in commercial grape juice and fresh grape must. The results demonstrated the possible exploitation of non-invasive PTR-ToF-MS monitoring to explore, using VOCs as biomarkers, (i) the huge number of variables influencing AF in wine, and (ii) applications of single/mixed starter cultures in wine. Reported preliminary findings underlined the presence of different behaviors on grape juice and on must, respectively, and confirmed differences among the single yeast strains ‘volatomes’. It was one of the first studies to include the simultaneous inoculation on two non-Saccharomyces species together with a S. cerevisiae strain in terms of VOC contribution. Among the other outcomes, evidence suggests that the addition of M. pulcherrima to the coupled S. cerevisiae/T. delbrueckii can modify the global release of volatiles as a function of the characteristics of the fermented matrix.

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“…[20]. Englezoset et al [21] has shown that different yeast species and inoculation protocol greatly impact the growth of lactic acid bacteria and the wines' aroma composition. Despite the importance of non-Saccharomyces yeast to the winemaking practice, little is known about how their presence may impact the MLF.…”

Section: Introductionmentioning

confidence: 99%

Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine

Sereni

Phan

Osborne

et al. 2020

Foods

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Malolactic fermentation (MLF) is an important process in wine production due to the resulting reduction in acidity. MLF is typically induced by the addition of Oenococcus oeni after the completion of alcoholic fermentation (AF), but can occur concurrent with AF by co-inoculation of O. oeni with Saccharomyces cerevisiae. This study investigated the effect of MLF inoculation timing and temperature (15 °C and 21 °C) and the presence of the non-Saccharomyces yeast Torulaspora delbrueckii on Chardonnay wine aroma and mouthfeel. Aroma composition was measured using headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GCMS). Mouthfeel attributes of the wines produced were assessed by a winemaker panel, using Napping® and Ultra-flash profiling. Significant differences in aroma composition and mouthfeel perception were found based on MLF timing and inoculation conditions, as well as between temperatures. Temperature had a greater impact on the aroma composition for sequential inoculations, while there were little differences based on the temperature of concurrent fermentations. Treatment type and temperature also affected the chemical composition of finished wines. Mouthfeel was impacted, although not as strongly as aroma composition. These findings demonstrate the usefulness of various MLF practices to influence the sensory qualities of a Chardonnay wine.

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Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria

Cited by 26 publications

References 45 publications

Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study

Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine

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