This study aimed to investigate the impact of different strains of Lactiplantibacillus plantarum on malolactic fermentation (MLF), antioxidant activity, and aroma of ciders. A commercial strain of ...Saccharomyces cerevisiae and six indigenous L. plantarum strains were co-inoculated into apple juice to induce simultaneous alcoholic fermentation (AF) and MLF. The findings indicated that despite belonging to the same species, the different L. plantarum strains significantly differed (p < 0.05) in terms of antioxidant activity and aroma compounds in the ciders. MLF induced by L. plantarum resulted in the substantial consumption of malic acid and increased levels of lactic acid in the ciders, with strain-specific effects observed, particularly with L. plantarum SCFF284. In addition, ciders produced from mixed fermentations exhibited higher levels of antioxidant activity than those from pure S. cerevisiae fermentation (p < 0.05), especially for LAM284. Furthermore, ciders produced from mixed fermentations exhibited higher levels of aroma compounds, such as ethyl acetate and isoamyl alcohol, and also received higher sensory scores compared to ciders produced through pure S. cerevisiae fermentation (p < 0.05). These results highlight the effectiveness of MLF induced by L. plantarum in enhancing the antioxidant activity and aroma profile of ciders.
•L. plantarum showed the strain-specificity on MLF performance in ciders.•MLF improved the antioxidant activities of ciders, especially for LAM284.•MLF increased the levels of aroma compounds, such as ethyl acetate.
Biogenic amines (BAs) are commonly found s in fruit wine, while there are few studies on BAs in mulberry fruit wine. Hence, the BAs composition of 28 commercial mulberry fruit wine samples was ...investigated. Among these samples, histamine, tyramine and tryptamine were detected in 28, 27 and 24 samples, respectively. Notably, histamine content exceeded the recommended limit (10 mg/L). To control the histamine content of mulberry fruit wine, two malolactic fermentation (MLF) starter cultures with high histamine degradation ability and no BAs synthesis capacity were screened, which were identified as Lactobacillus kunkeei W96 and Lactiplantibacillus plantarum W155, respectively. However, in real mulberry fruit wine, only L. plantarum W155 could control its histamine content within 10 mg/L. Meanwhile, compared with L. kunkeei W96 and control strain, the mulberry fruit wine fermented by L. plantarum W155 exhibited higher levels of total flavonoids (0.89 g RE/L), cyanidin-3-O-glucoside (179.69 mg/L), cyanidin-3-O-rutinoside (322.36 mg/L) and resveratrol (154.73 mg/L) coupled with lower concentrations of methanol (48.60 mg/L) and higher alcohols (372.55 mg/L), which was also confirmed by correlation analysis result. Therefore, it could be concluded that L. plantarum W155 could be used as a potential MLF starter culture for the production of high-safety and high-quality mulberry fruit wine.
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•The biogenic amines composition of 28 commercial mulberry fruit wines (MF) was evaluated.•Two malolactic fermentation (MLF) starter cultures with high histamine degradation ability were screened.•Selected MLF starter cultures can control the histamine content of MF.•The safety and quality of MF can be improved by selected MLF starter cultures.
Brettanomyces bruxellensis
is a common and significant wine spoilage microorganism.
B. bruxellensis
strains generally detain the molecular basis to produce compounds that are detrimental for the ...organoleptic quality of the wine, including some classes of volatile phenols that derive from the sequential bioconversion of specific hydroxycinnamic acids such as ferulate and
p
-coumarate. Although
B. bruxellensis
can be detected at any stage of the winemaking process, it is typically isolated at the end of the alcoholic fermentation (AF), before the staring of the spontaneous malolactic fermentation (MLF) or during barrel aging. For this reason, the endemic diffusion of
B. bruxellensis
leads to consistent economic losses in the wine industry. Considering the interest in reducing sulfur dioxide use during winemaking, in recent years, biological alternatives, such as the use of tailored selected yeast and bacterial strains inoculated to promote AF and MLF, are actively sought as biocontrol agents to avoid the “Bretta” character in wines. Here, we review the importance of dedicated characterization and selection of starter cultures for AF and MLF in wine, in order to reduce or prevent both growth of
B. bruxellensis
and its production of volatile phenols in the matrix.
This work is a short review of the interactions between oenological yeasts and lactic acid bacteria (LAB), especially
, the main species carrying out the malolactic fermentation (MLF). The emphasis ...has been placed on non-
effects due to their recent increased interest in winemaking. Those interactions are variable, ranging from inhibitory, to neutral and stimulatory and are mediated by some known compounds, which will be discussed. One phenomena responsible of inhibitory interactions is the media exhaustion by yeasts, and particularly a decrease in L-malic acid by some non-
. Clearly ethanol is the main inhibitory compound of LAB produced by
, but non-
can be used to decrease it. Sulfur dioxide and medium chain fatty acids (MCFAs) produced by yeasts can exhibit inhibitory effect upon LAB or even result lethal. Interestingly mixed fermentations with non-
present less MCFA concentration. Among organic acids derived as result of yeast metabolism, succinic acid seems to be the most related with MLF inhibition. Several protein factors produced by
inhibiting
have been described, but they have not been studied in non-
. According to the stimulatory effects, the use of non-
can increase the concentration of favorable mediators such as citric acid, pyruvic acid, or other compounds derived of yeast autolysis such as peptides, glucans, or mannoproteins. The emergence of non-
in winemaking present a new scenario in which MLF has to take place. For this reason, new tools and approaches should be explored to better understand this new winemaking context.
Traditional vinification process is undertaken with the inoculation of the lactic acid bacteria (LAB) at the end of alcoholic fermentation (AF) to induce malolactic fermentation (MLF). MLF is an ...important phase during winemaking and the LAB co-inoculation with yeast starter represents a promising approach to enhance the quality and safety of wine. In this investigation we have studied: i) the effect of timing of LAB inoculation on the vinification dynamics and chemical features of Negroamaro wines; ii) the interactions between two commercial yeast and two commercial Oenococcus oeni strains. The fermentations dynamics were monitored by microbial counts, quantifying l-malic acid concentration and analyzing the volatile compounds contents in the obtained wines. Our results indicate that simultaneous yeasts/bacteria inoculation at the beginning of vinification reduces the processes duration and simultaneously lowers of volatile acidity. Wine obtained after co-inoculum showed a profile dominated by red and ripe fruits notes associated to esters and to buttery and creamy notes linked to diethyl succinate and ethyl lactate. Furthermore, compatibility specification between commercial yeasts and LAB strains were observed, suggesting the importance of the assessment of microbial-compatibility before their utilization in large-scale vinification.
•Yeasts/bacteria co-inoculation is a novel strategy in industrial wine fermentations.•Sequential inoculation and co-inoculation of yeasts and bacteria approaches are compared.•The interactions between two yeast and two bacterial strains have been studied.•Co-inoculation decreases volatile acidity in the produced wines.•Co-inoculation produces enhancement in wine aroma profile during fermentation.
Inoculation timing and paired yeast has distinct influences on vinification duration, O. oeni viability, and aroma outcomes of wines.
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•Inoculation timing and paired yeast distinctly ...affected MLF and aroma outcomes.•P. fermentans served as an activator for O. oeni irrespective of inoculation time.•Sequential inoculum achieved greater volatile and sensory outcomes of Merlot wine.
There has been a growing interest in developing co-inoculum of Oenococcus oeni and Saccharomyces cerevisiae/non-Saccharomyces for simultaneous malolactic fermentation (MLF) and alcoholic fermentation (AF) of wines. This study sought to elucidate the effects of two crucial factors (inoculation timing and paired yeast) on the fermentation performance and aroma production of Merlot wine. O. oeni used for MLF was concurrently or sequentially inoculated with two yeast cultures (i.e., single S. cerevisiae and mixed S. cerevisiae /Pichia fermentans H5Y-28) used for AF. Inoculation timing determined the overall vinification duration, and conditioned the production of principle higher alcohols, terpene and O. oeni-mediated volatiles. In contrast, paired yeast improved O. oeni viability, and showed significant effect on aromatic esters and volatile fatty acids. Possibly due to lower ethanol stress, co-inoculum allowed O. oeni to initiate MLF during AF, resulting in 45% reduction of total fermentation time. Meanwhile, O. oeni growth was stimulated by P. fermentans, with 1.7-fold of the maximum population higher than that in co-fermentation without P. fermentans. Such stimulation of O. oeni growth also occurred in sequential fermentation where P. fermentans had been replaced by S. cerevisiae. Only in sequential inoculum, P. fermentans induced high levels of 3-methylbutyl acetate, ethyl 3-methylbutanoate, ethyl hexanoate and ethyl octanoate, which may result in enhanced fresh fruity trait of wines. These findings suggested a positive effect of P. fermentans H5Y-28 on O. oeni and MLF. This work provides an alternative approach to improve wine MLF and aroma outcomes using friendly non-Saccharomyces yeast with appropriate inoculation strategy.
Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malolactic fermentation (MLF). The O. oeni strains analyzed to date form four major genetic ...lineages named phylogroups A, B, C and D. Most of the strains isolated from wine, cider, or kombucha belong to phylogroups A, B + C, and D, respectively, although B and C strains were also detected in wine. This study was performed to better understand the distribution of the phylogroups in wine and cider. Their population dynamics were determined by qPCR all through wine and cider productions, and the behavior of the strains was analyzed in synthetic wines and ciders. Phylogroups A, B and C were all represented in grape must and throughout the alcoholic fermentation, but on the transition to MLF, only phylogroup A remained at high levels in all wine productions. In the case of cider, phylogroups A, B and C were detected in stable levels during the process. When they were tested in synthetic wine and cider, all phylogroups performed MLF, but with different survival rates depending on the ethanol content. In this sense, ethanol and fermentation kinetics are the main agent that drives the selection of phylogroup A strains in wine, while B and C strains dominates in cider containing less ethanol.
•O. oeni phylogroups A, B, and C are present in all wine productions.•Phylogroup A is selected during in wine alcoholic fermentation.•Ethanol and AF kinetics are the main drivers of phylogroup A selection in wine.•Phylogroups B, and C dominate in cider fermentation, but A is also present.
Using Torulaspora delbrueckii as starter culture for alcoholic fermentation (AF) is a current trend for enhancing the quality of red wines. As red winemaking usually requires subsequent malolactic ...fermentation (MLF), the compatibility of this yeast and Oenococcus oeni is a key factor for a successful fermentative process. In this work we study the interactions of T. delbrueckii and O. oeni in wines from grapes with different degrees of maturity. The results showed higher total polyphenolic index (TPI) values in T. delbrueckii wines. Moreover, the aromatic characteristics were improved in these wines, compared to the wines inoculated only with Saccharomyces cerevisiae. There was also a reduction in some inhibitor compounds for O. oeni, for instance medium chain fatty acids, as a result of the fermentation with this non-Saccharomyces. Overall, the use of T. delbrueckii resulted in better MLF performances.
•The use of T. delbrueckii promoted MLF in high polyphenolic red wine.•The concentration of medium chain fatty acids was lower in T. delbrueckii wines.•Higher concentrations of polyphenols were observed in T. delbrueckii wines.
Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine microbial resources represents a cornerstone driver of quality improvement. ...Since the advent of starter cultures technology, the attention has been focused on intraspecific biodiversity within the primary species responsible for alcoholic fermentation (
) and, subsequently, for the so-called 'malolactic fermentation' (
). However, in the last decade, a relevant number of studies proposed the enological exploitation of an increasing number of species (e.g., non-
yeasts) associated with spontaneous fermentation in wine. These new species/strains may provide technological solutions to specific problems and/or improve sensory characteristics, such as complexity, mouth-feel and flavors. This review offers an overview of the available information on the enological/protechnological significance of microbial resources associated with winemaking, summarizing the opportunities and the benefits associated with the enological exploitation of this microbial potential. We discuss proposed solutions to improve quality and safety of wines (e.g., alternative starter cultures, multistrains starter cultures) and future perspectives.
Malolactic fermentation (MLF) is a secondary wine fermentation resulting from lactic acid bacteria (Oenococcus oeni or Lactobacillus plantarum), especially in cool climates. MLF reduces acidity, ...improves body, mouthfeel, aroma complexity, and stabilizes the wine. Nevertheless, the traditional MLF using single culture is often associated with stuck fermentation, increased volatile acidity and color loss in wine. Thus, studies on mixed blend of L. plantarum and O. oeni to improve chemical and sensory profiles are gaining importance. The first study on different timing of inoculation of dual malo-lactic culture for the vinification of Shiraz wine aims to understand interactions between the wine cultures (Saccharomyces cerevisiae AAV2, L. plantarum Lp 1 and O. oeni Oo 1). The wines were compared based on chemical properties, phenolic and volatile profiles, and sensory analysis. The study highlighted that early or mid-inoculated MLF wines have higher anthocyanins, flavonoids, syringol, esters, vanillate derivatives, benzaldehyde, and free terpenes compared to traditional MLF wines. The wines were rated high for purple red colour, tannin, body, and overall acceptability. Hence, it was concluded that the inoculation of Lp 1 and Oo 1, either after 7 or 14 days of alcoholic fermentation by yeast AAV2, yield the desired quality Shiraz wine.
•Timing of inoculation of dual MLF culture (L. plantarum and O. oeni) was explored.•Faster MLF completion by early inoculation of L. plantarum than single MLF culture.•Restoration of MLF-associated colour loss by early inoculation of dual MLF cultures.•Improved chemical & sensory qualities on inoculation of dual cultures within 14 days.•Interactions among bacteria/yeast at different inoculation timing affect MLF outcome.
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