Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

Abstract

Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also significantly, positively and negatively, contribute to the sensorial profile of wine through many different enzymatic pathways. This is achieved either through the synthesis of compounds such as diacetyl and esters or by liberating bound aroma compounds such as glycoside-bound primary aromas and volatile thiols which are odorless in their bound form. LAB can also liberate hydroxycinnamic acids from their tartaric esters and have the potential to break down anthocyanin glucosides, thus impacting wine color. LAB can also produce enzymes with the potential to help in the winemaking process and contribute to stabilizing the final product. For example, LAB exhibit peptidolytic and proteolytic activity that could break down the proteins causing wine haze, potentially reducing the need for bentonite addition. Other potential contributions include pectinolytic activity, which could aid juice clarification and the ability to break down acetaldehyde, even when bound to SO2, reducing the need for SO2 additions during winemaking. Considering all these findings, this review summarizes the novel enzymatic activities of LAB that positively or negatively affect the quality of wine. Inoculation strategies, LAB improvement strategies, their potential to be used as targeted additions, and technological advances involving their use in wine are highlighted along with suggestions for future research.

Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with Selected Lactiplantibacillus plantarum

“…At the same time, MLF made it possible for L. plantarum to grow well without adding nutrients before fermentation. In addition, the MLF can improve the flavor and taste of beverages, produce many volatile secondary compounds, and improve the stability [ 50 ]. Lactic acid participated in ester metabolism during the fermentation, which led the formation of some esters.…”

Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety

“…During the winemaking process, lactic acid bacteria (LAB) promote the decarboxylation of L-malic acid to L-lactic acid, which is denoted as malolactic fermentation (MLF) [1]. This biological process occurs at the end of the alcoholic fermentation (AF), the principal phase in winemaking, which is conducted by yeasts (mainly belonging to the Saccharomyces genus, but together, in some cases, with selected non-Saccharomyces strains) [2][3][4].…”

Sake Brewing and Bacteria Inhabiting Sake Breweries

“…Beer and wine processes can include also serial yeast-based double fermentation. It is well-known that bacteria, mainly lactic acid bacteria, can have a role in the production process of beer (sour beer) and wine (malolactic fermentation) (Berbegal et al, 2019;De Roos et al, 2020;Dysvik et al, 2020;Virdis et al, 2020). On the opposite, several alcoholic beverages, such as sake, are considered fermented only by eukaryotic microorganisms.…”