Prevalence ofLactobacillus plantarumandOenococcus oeniduring spontaneous malolactic fermentation in Patagonian red wines revealed by polymerase chain reaction-denaturing gradient gel electrophoresis with two targeted genes

Hens, Danay Valdés La; Bravo‐Ferrada, Bárbara M.; Delfederico, Lucrecia; Caballero, Adriana; Semorile, Liliana

doi:10.1111/ajgw.12110

Cited by 35 publications

(35 citation statements)

References 55 publications

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“…During spontaneous MLF, O. oeni is the major bacterial species found, however, several species can be occasionally detected, mainly Lactobacillus, Pediococcus, and Leuconostoc [1,19]. In some of the warmer wine growing regions, L. plantarum is more frequently isolated from spontaneous malolactic fermentations [13,[21][22][23]. Lerm et al reported three O. oeni and three L. plantarum strains from South Africa wine isolates for use as MLF starter cultures.…”

Section: Biodiversity Of Lactic Acid Bacteria In Winementioning

confidence: 99%

“…Lerm et al reported three O. oeni and three L. plantarum strains from South Africa wine isolates for use as MLF starter cultures. Bergeral et al [21] had studied the properties of Lactobacillus plantarum strains isolated from grape must fermentation Apulian wines in order to select suitable starter for MLF, and Valdés La Hens et al [22] reported the Prevalence of L. plantarum and O. oeni during spontaneous fermentation in Patagonian red wines. More recently, Lópes-Seijas et al [23] evaluated malolactic bacteria associated with wine from the Albariño variety.…”

Section: Biodiversity Of Lactic Acid Bacteria In Winementioning

confidence: 99%

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Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

Krieger-Weber¹,

Heras²,

Suárez³

2020

Beverages

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Malolactic fermentation (MLF) in wine is an important step in the vinification of most red and some white wines, as stands for the biological conversion of l-malic acid into l-lactic acid and carbon dioxide, resulting in a decrease in wine acidity. MLF not only results in a biological deacidification, it can exert a significant impact on the organoleptic qualities of wine. This paper reviews the biodiversity of lactic acid bacteria (LAB) in wine, their origin, and the limiting conditions encountered in wine, which allow only the most adapted species and strains to survive and induce malolactic fermentation. Of all the species of wine LAB, Oenococcus oeni is probably the best adapted to overcome the harsh environmental wine conditions and therefore represents the majority of commercial MLF starter cultures. Wine pH is most challenging, but, as a result of global warming, Lactobacillus sp. is more often reported to predominate and be responsible for spontaneous malolactic fermentation. Some Lactobacillus plantarum strains can tolerate the high alcohol and SO 2 levels normally encountered in wine. This paper shows the potential within this species for the application as a starter culture for induction of MLF in juice or wine. Due to its complex metabolism, a range of compositional changes can be induced, which may positively affect the quality of the final product. An example of a recent isolate has shown most interesting results, not only for its capacity to induce MLF after direct inoculation, but also for its positive contribution to the wine quality. Degrading hexose sugars by the homo-fermentative pathway, which poses no risk of acetic acid production from the sugars, is an interesting alternative to control MLF in high pH wines. Within this species, we can expect more strains with interesting enological properties.

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Section: Biodiversity Of Lactic Acid Bacteria In Winementioning

confidence: 99%

Section: Biodiversity Of Lactic Acid Bacteria In Winementioning

confidence: 99%

Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

Krieger-Weber¹,

Heras²,

Suárez³

2020

Beverages

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“…plantarum is commonly found in wine (Edwards et al 1993, Beneduce et al 2004, G-Alegria et al 2004, Ruiz et al 2010a, and has been associated with spontaneous MLF in, for example, Patagonian red wines (Valdés La Hens et al 2015). plantarum is commonly found in wine (Edwards et al 1993, Beneduce et al 2004, G-Alegria et al 2004, Ruiz et al 2010a, and has been associated with spontaneous MLF in, for example, Patagonian red wines (Valdés La Hens et al 2015).…”

Section: Applications Of L Plantarum In Mlfmentioning

confidence: 99%

“…L. plantarum is commonly found in wine (Edwards et al 1993, Beneduce et al 2004, G-Alegria et al 2004, Ruiz et al 2010a, and has been associated with spontaneous MLF in, for example, Patagonian red wines (Valdés La Hens et al 2015). This bacterium is homofermentative for hexoses such as glucose (Fugelsang and Edwards 2007); it will produce only lactic acid and not acetic acid when it metabolises glucose, thus eliminating any potential risk of contributing to volatile acidity.…”

Section: Applications Of L Plantarum In Mlfmentioning

confidence: 99%

Emerging trends in the application of malolactic fermentation

Bartowsky

Costello

Chambers

2015

Australian Journal of Grape and Wine Research

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Deacidification of wines by malolactic fermentation (MLF) is an essential step in the production of most red, many white and some sparkling base wines. While this secondary fermentation can occur spontaneously, the majority of winemakers, particularly in new world winemaking regions, prefer to minimise the risk of a failed or sluggish MLF by inoculating with a reliable, commercially available starter culture. This review focuses on the scientific literature underpinning growing trends in the application of MLF starters. It considers the literature on co‐inoculation regimes, where MLF bacteria are inoculated into a ferment prior to completion of alcoholic fermentation and what benefits this might bring relative to sequential inoculation, when bacteria are added after completion of primary fermentation. It also considers the benefits of the growing trend of using bacteria other than the traditional Oenococcus oeni for induction of MLF, and of developing starter cultures from regional isolates of MLF bacteria to enhance regional identity of wines.

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“…Several studies intending to elucidate the presence, distribution, and adaptation of wine associated LAB have already been performed in wineries from regions with an extensive winemaking tradition, such as Mentrida (Pérez-Martín et al, 2014), La Rioja (González-Arenzana et al, 2015), Patagonia (La Hens et al, 2015), and Apulia (Garofalo et al, 2015). However, this kind of studies are missing in areas where the development of this industry is recent, like Queretaro State in Mexico.…”

Section: Introductionmentioning

confidence: 99%

Distribution of Native Lactic Acid Bacteria in Wineries of Queretaro, Mexico and Their Resistance to Wine-Like Conditions

et al. 2016

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Native lactic acid bacteria (LAB) are capable of growing during winemaking, thereby strongly affecting wine quality. The species of LAB present in musts, wines during malolactic fermentation (MLF), and barrels/filters were investigated in wineries from the emerging wine region of Queretaro, México using multiplex PCR and culture. The resistance to wine-like conditions (WLC): ethanol (10, 12, and 13%), SO2 (30 mg⋅l-1), and low pH (3.5) of native LAB strains was also studied. Five species were detected within 61 samples obtained: Oenococcus oeni, Lactobacillus plantarum, Pediococcus parvulus, Lactobacillus hilgardi, and Lactobacillus brevis. Four species (excepting L. brevis) were found in must; O. oeni and P. parvulus were ubiquitous in wine and L. plantarum and L. brevis were mainly present at the initial stage of MLF, while L. hilgardii was mostly detected at the advanced stage. Furthermore, some species detected in barrel/filter, prove them to be hazardous reservoirs. From 822 LAB isolates, only 119 resisted WLC with 10% ethanol; the number of strains able to grow in WLC with 13% ethanol decreased approximately by 50%, O. oeni being the most versatile species with 65% of resistant isolates, while Lactobacillus spp. and P. parvulus were the most strongly affected, especially those recovered from barrel/filter, with less than 10% of resistant isolates. This study evidences the presence of local strains able to be used as starter cultures, and also enabled the assessment of the risks derived from the presence of spoilage LAB strains resistant to WLC.

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Prevalence ofLactobacillus plantarumandOenococcus oeniduring spontaneous malolactic fermentation in Patagonian red wines revealed by polymerase chain reaction-denaturing gradient gel electrophoresis with two targeted genes

Cited by 35 publications

References 55 publications

Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

Emerging trends in the application of malolactic fermentation

Distribution of Native Lactic Acid Bacteria in Wineries of Queretaro, Mexico and Their Resistance to Wine-Like Conditions

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