Stilbenes Can Impair Malolactic Fermentation with Strains of<i>Oenococcus oeni</i>and<i>Lactobacillus plantarum</i>

Zimdars, Sabrina; Caspers-Weiffenbach, Rita; Wegmann-Herr, Pascal; Weber, Fabian

doi:10.5344/ajev.2020.20021

Cited by 2 publications

(2 citation statements)

References 26 publications

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“…This family of compounds has been described as stress compounds (Bech‐Terkilsen et al, 2020 ), and some of them (e.g. stilbenes at low concentrations such as 5 mg/L) are related to the inhibition of l ‐malic acid consumption in some O. oeni strains under wine conditions (Zimdars et al, 2021 ). Even though only few studies address this specific inhibition mechanism, it seems to depend on the structure of the polyphenol (Devi & Anu‐Appaiah, 2018 ; García‐ruiz et al, 2011 ) and on the O. oeni strain (Zimdars et al, 2021 ).…”

Section: Yeast Metabolism Influences Mlfmentioning

confidence: 99%

“…stilbenes at low concentrations such as 5 mg/L) are related to the inhibition of l ‐malic acid consumption in some O. oeni strains under wine conditions (Zimdars et al, 2021 ). Even though only few studies address this specific inhibition mechanism, it seems to depend on the structure of the polyphenol (Devi & Anu‐Appaiah, 2018 ; García‐ruiz et al, 2011 ) and on the O. oeni strain (Zimdars et al, 2021 ). One of the advantages of T. delbrueckii is the maintenance of polyphenolic compounds in wine, which can be enhanced in final wines respect to S. cerevisiae as sole starter (Balmaseda et al, 2021b ; Benito, 2018 ; Escribano‐Viana et al, 2019 ).…”

Section: Yeast Metabolism Influences Mlfmentioning

confidence: 99%

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The use of Torulaspora delbrueckii to improve malolactic fermentation

Balmaseda

Rozès

Bordons

et al. 2023

Microbial Biotechnology

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The potential use of Torulaspora delbrueckii as a starter culture for wine alcoholic fermentation has become a subject of interest in oenological research. The use of this non‐Saccharomyces yeast can modulate different wine attributes, such as aromatic substances, organic acids and phenolic compound compositions. Thus, the obtained wines are different from those fermented with Saccharomyces cerevisiae as the sole starter. Nevertheless, information about the possible effects of T. delbrueckii chemical modulation on subsequent malolactic fermentation is still not fully explained. In general, T. delbrueckii is related to a decrease in toxic compounds that negatively affect Oenococcus oeni and an increase in others that are described as stimulating compounds. In this work, we aimed to compile the changes described in studies using T. delbrueckii in wine that can have a potential effect on O. oeni and highlight those works that directly evaluated O. oeni performance in T. delbrueckii fermented wines.

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Section: Yeast Metabolism Influences Mlfmentioning

confidence: 99%

Section: Yeast Metabolism Influences Mlfmentioning

confidence: 99%

The use of Torulaspora delbrueckii to improve malolactic fermentation

Balmaseda

Rozès

Bordons

et al. 2023

Microbial Biotechnology

View full text Add to dashboard Cite

show abstract

Malolactic Fermentation—Theoretical Advances and Practical Considerations

et al. 2022

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There are two main fermentations associated with the vinification process. Alcoholic fermentation (AF), which is conducted by yeasts and malolactic fermentation (MLF), which takes place as a result of the metabolic activity of lactic acid bacteria (LAB) of the genera Oenococcus, former-Lactobacillus, Pediococcus and Leuconostoc. MLF is defined as the biotransformation of L-malic acid to L-lactic acid and carbon dioxide and in addition to deacidification, contributes significantly to microbial stability and often to the improvement of the sensory profile of wines. Therefore, the abiotic and biotic factors that affect MLF, along with its correlation with quality characteristics, has been in the epicenter of intensive research. In addition, practical issues that accompany MLF have also been considered and adequately assessed. The aim of the present review was to explore and critically discuss MLF from both theoretical and practical perspectives.

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Stilbenes Can Impair Malolactic Fermentation with Strains ofOenococcus oeniandLactobacillus plantarum

Cited by 2 publications

References 26 publications

The use of Torulaspora delbrueckii to improve malolactic fermentation

The use of Torulaspora delbrueckii to improve malolactic fermentation

Malolactic Fermentation—Theoretical Advances and Practical Considerations

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