Non‐anthocyanin polyphenolic transformation by native yeast and bacteria co‐inoculation strategy during vinification

Abstract

The results of the present study demonstrate that the phenolic compounds are not drastically affected by metabolic activities of malolactic bacteria during co-inoculation and, hence, are equally suitable for wine fermentation. © 2017 Society of Chemical Industry.

Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution

“…This suggested that the initial deglycosylation led P3G to the unstable aglycon, peonidin. A higher vanillic acid concentration was previously observed in O. oeni co‐inoculated wines and positively influenced the wine aroma . One possible reason for the reported increase in vanillic acid could be the breakdown of P3G.…”

“…A higher vanillic acid concentration was previously observed in O. oeni co-inoculated wines and positively influenced the wine aroma. 15 One possible reason for the reported increase in vanillic acid could be the breakdown of P3G. Another minor metabolite was dihydroxyphenyl acetaldehyde in the bacterial inoculated samples.…”

“…Evidence from winemakers suggests that phenolic content changes during malolactic fermentation, particularly by activity of cinnamoyl esterase but very few studies have focused on the impact of malolactic bacteria on wine anthocyanins. Most of the recent studies implicated effects due either to the pH increase during MLF or metabolic capacity to degrade pyruvic acid and acetaldehyde by Oenococcus oeni .…”

“…4 Previous studies mainly focused the adsorption of anthocyanins by the yeast cell walls, 5,6 or interaction of anthocyanins with yeast metabolites (largely carbonyl compounds) released during fermentation [7][8][9][10] or by the production of glycosidases. 11,12 Evidence from winemakers suggests that phenolic content changes during malolactic fermentation, particularly by activity of cinnamoyl esterase [13][14][15] but very few studies have focused on the impact of malolactic bacteria on wine anthocyanins. Most of the recent studies implicated effects due either to the pH increase during MLF 16 or metabolic capacity to degrade pyruvic acid and acetaldehyde by Oenococcus oeni.…”

Wild Yeast and Lactic Acid Bacteria of Wine

“…The aromatic profile of wines is determined by varietal aromas (from grapes), fermentative aromas (produced by yeast and LAB during fermentations) and post-fermentative aromas (associated to the aging period). The fermentative aromas clearly influence the final quality of wines, and the strains used during winemaking are responsible for the presence or absence of some flavors and other non-volatile metabolites [41]. Ethanol, carbon dioxide and glycerol are the main fermentative products.…”