Lactic acid bacteria in the quality improvement and depreciation of wine

Lonvaud-Funel, Aline

doi:10.1007/978-94-017-2027-4_16

Cited by 268 publications

(378 citation statements)

References 30 publications

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“…Glycerol is known to be a source of carbon for microorganisms living in wine-both acetic and lactic acid bacteria can use glycerol for their metabolic processes. This particularly applies to infected grapes and musts, as well as to spontaneous processes [11,12,15,25]. Similar observations were made in our study.…”

Section: Impact Of Mlf On Alcoholic Fermentationsupporting

confidence: 90%

“…This is a product of the reduction in dihydroxyacetone phosphate, and its level has a crucial effect on the final quality of wine. The concentration of glycerol depends on the grape microflora, the parameters of the vinification process, the type of yeast, the sulfitation intensity, and the temperature [11,12,15,21,25]. No significant influence of an inoculated secondary fermentation (COI and SEQI) on the final content of glycerol in the studied wines was observed, which agrees with the observations of Abrahamse and Bartowsky [1].…”

Section: Impact Of Mlf On Alcoholic Fermentationsupporting

confidence: 88%

“…The concentration of tartaric acid does not significantly change over the course of vinification, though it may be slightly reduced as a consequence of the metabolism of S. cerevisiae yeast and malolactic bacteria, and as a result of tartaric acid salt precipitation (known as wine stone) during cold stabilization [11,12,15,21,24,25]. The concentration of malic acid can reach up to 10 g/L, especially in grapes grown in cool-climate regions [33], but can be reduced to zero in the MLF process.…”

Section: Course and Yield Of Malolactic Fermentationmentioning

confidence: 99%

“…From the perspective of wine quality, the bioconversion of citric acid to acetic acid and diacetyl is particularly adverse. Acetic acid concentrations are limited by strict quality standards, and this acid is responsible for a vinegary aroma and taste, which disqualifies the wine [25,38]. Small concentrations of diacetyl give pleasant, delicate notes of nuts, caramel, and a pleasing buttery taste.…”

Section: Citric and Acetic Acid Metabolismmentioning

confidence: 99%

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Influence of malolactic bacteria inoculation scenarios on the efficiency of the vinification process and the quality of grape wine from the Central European region

Lasik-Kurdyś

Gumienna

Nowak

2017

Eur Food Res Technol

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Section: Impact Of Mlf On Alcoholic Fermentationsupporting

confidence: 90%

Section: Impact Of Mlf On Alcoholic Fermentationsupporting

confidence: 88%

Section: Course and Yield Of Malolactic Fermentationmentioning

confidence: 99%

Section: Citric and Acetic Acid Metabolismmentioning

confidence: 99%

See 2 more Smart Citations

Influence of malolactic bacteria inoculation scenarios on the efficiency of the vinification process and the quality of grape wine from the Central European region

Lasik-Kurdyś

Gumienna

Nowak

2017

Eur Food Res Technol

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“…Indeed LAB are used for beneficial purposes in wine and whisky. For example, in the wine industry, LAB are used for malolactic fermentation to decrease total acidity, improve microbiological stability and enhance the organoleptic properties of wines 13,59,61,87 . Similarly the applications of LAB have been studied in the whisky industry 121,122,127,128,129 .…”

Section: Future Perspectives For Research Of Sake and Beer Spoilage Labmentioning

confidence: 99%

Sake and Beer Spoilage Lactic Acid Bacteria - A Review

Suzuki

Asano

Iijima

et al. 2008

Journal of the Institute of Brewing

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Japanese rice wine, sake, is a traditional alcoholic beverage in Japan. Similar to the case with beer, sake is known to be microbiologically stable and most microorganisms fail to grow in sake. This is principally due to its high ethanol concentration that reaches approximately 20% (v/v) in undiluted sake products and 15% (v/v) in finished products. Despite the high level of ethanol content, spoilage incidents occasionally occur in sake, due to the presence of highly ethanol-tolerant lactobacilli, known as hiochi-bacteria. Hiochi-bacteria are generally composed of two groups of lactobacilli, hiochi-lactobacilli and true hiochi-bacilli. The former group of lactobacilli is less ethanoland heat-tolerant, and therefore rarely poses a problem to sake products. In contrast, the true hiochi-bacilli exhibit extraordinarily high ethanol tolerance and cause spoilage incidents in sake, conferring acidity and off-flavors, such as diacetyl, in spoiled products. From a taxonomic standpoint, the true hiochi-bacilli mainly consist of two Lactobacillus species, L. fructivorans and L. homohiochi. The strains of true hiochi-bacilli prefer sake-like environments, and the presence of ethanol and mevalonic acid, in combination with low pH milieu, is essential or stimulatory for the growth of these bacteria. Interestingly, the type strain of L. fructivorans does not show such characteristics, suggesting the true hiochi-bacilli are profoundly adapted to sake environments. Although beer spoilage lactic acid bacteria do not have close taxonomic relationships with true hiochi-bacilli, there are striking similarities between these two groups of spoilage lactic acid bacteria. In this review, unique features of sake and beer spoilage lactic acid bacteria are discussed in comparative terms.

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