Lactic Acid Bacteria and Malolactic Fermentation in Wine

Lonvaud‐Funel, Aline

doi:10.1002/9781118868386.ch15

Cited by 9 publications

(9 citation statements)

References 103 publications

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“…In the initial stage, there was a high malic acid content (599.12 ± 10.05 mg L −1 ), which is because malic acid was not consumed thoroughly during MLF in stainless steel tanks. It has been reported that throughout ageing, a low population of lactic acid bacteria remains viable, and their survival and, sometimes, multiplication may cause continuous malolactic fermentation in the oak barrels and wine alteration . Therefore, a drastic drop in malic acid and an increase in lactic acid content during the first 6 months of barrel ageing was observed, and the corresponding consumption of amino acids and monosaccharides was noticed as well (shown in Table ).…”

Section: Resultssupporting

confidence: 82%

“…Decreases in organic acids were not an abnormality since there was a complex array of chemical or biochemical reactions involved in barrel ageing. The consumption of malic acid and citric acid by microorganism including bacteria and film yeast even after fermentation is well documented . One explanation for the constant decreases of organic acids is the enzyme‐free formation of esters between acids and alcohols in wine .…”

Section: Resultssupporting

confidence: 82%

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Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry

et al. 2017

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BACKGROUND: Monosaccharides, organic acids and amino acids are the important flavour-related components in wines. The aim of this article is to develop and validate a method that could simultaneously analyse these compounds in wine based on silylation derivatisation and gas chromatography-mass spectrometry (GC-MS), and apply this method to the investigation of the changes of these compounds and speculate upon their related influences on Cabernet Sauvignon wine flavour during wine ageing. This work presented a new approach for wine analysis and provided more information concerning red wine ageing.

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Section: Resultssupporting

confidence: 82%

Section: Resultssupporting

confidence: 82%

Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry

et al. 2017

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“…As a model system to detect and study metabolic interactions, we set out to compose a three-species community using wild-type Saccharomyces cerevisiae , Lactococcus lactis , and Lactobacillus plantarum . The choice of these species was inspired by recurrent symbiosis of yeast and LAB in a variety of naturally fermented foods and beverages, including kefir, kimchi, wine, sourdough, and cocoa ( Blandino et al., 2003 , Di Cagno et al., 2014 , Lee et al., 2015 , Lonvaud-Funel, 2015 , Papalexandratou and Nielsen, 2016 , Prado et al., 2015 , Tamang et al., 2016 ). Moreover, metabolic interactions between yeast and LAB in these environments have been previously suggested ( Gobbetti et al., 1995 ) and observed for several species ( Mendes et al., 2013 , Narvhus, 2003 , Stadie et al., 2013 ).…”

Section: Resultsmentioning

confidence: 99%

Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow

et al. 2017

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SummaryMany microorganisms live in communities and depend on metabolites secreted by fellow community members for survival. Yet our knowledge of interspecies metabolic dependencies is limited to few communities with small number of exchanged metabolites, and even less is known about cellular regulation facilitating metabolic exchange. Here we show how yeast enables growth of lactic acid bacteria through endogenous, multi-component, cross-feeding in a readily established community. In nitrogen-rich environments, Saccharomyces cerevisiae adjusts its metabolism by secreting a pool of metabolites, especially amino acids, and thereby enables survival of Lactobacillus plantarum and Lactococcus lactis. Quantity of the available nitrogen sources and the status of nitrogen catabolite repression pathways jointly modulate this niche creation. We demonstrate how nitrogen overflow by yeast benefits L. plantarum in grape juice, and contributes to emergence of mutualism with L. lactis in a medium with lactose. Our results illustrate how metabolic decisions of an individual species can benefit others.

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“…Simultaneously, as a result of LAB activity, volatile compounds are released enhancing aroma complexity with fruity or buttery notes, and reducing others such as vegetal or grass aroma. MLF also contributes to the microbiological stability of wine, decreasing the possibilities of spoilage by unwanted microbiota [ 5 , 87 ]. Within the LAB group, researchers have identified four main genera, the bacilli Lactobacillus and three cocci, Oenococcus , Pediococcus and Leuconostoc [ 87 , 88 ].…”

Section: Non-saccharomyces Speciesmentioning

confidence: 99%

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Carpena

Fraga-Corral

Otero

et al. 2020

Foods

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Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. Saccharomyces cerevisiae has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with S. cerevisiae, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.

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Lactic Acid Bacteria and Malolactic Fermentation in Wine

Cited by 9 publications

References 103 publications

Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry

Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry

Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

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