Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures

  1. Pozo-Bayón, M.A. 1
  2. G-Alegría, E. 2
  3. Polo, M.C. 1
  4. Tenorio, C. 2
  5. Martín-Álvarez, P.J. 1
  6. Calvo De La Banda, M.T. 2
  7. Ruiz-Larrea, F. 2
  8. Moreno-Arribas, M.V. 1
  1. 1 Instituto de Fermentaciones Industriales
    info

    Instituto de Fermentaciones Industriales

    Madrid, España

    ROR https://ror.org/00y518s84

  2. 2 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Année de publication: 2005

Volumen: 53

Número: 22

Pages: 8729-8735

Type: Article

DOI: 10.1021/JF050739Y PMID: 16248578 SCOPUS: 2-s2.0-27744540557 WoS: WOS:000232909500047 GOOGLE SCHOLAR

D'autres publications dans: Journal of Agricultural and Food Chemistry

Dépôt institutionnel: lock_openAccès ouvert Editor

Résumé

Red wine amino acids and volatile compounds were analyzed before and after malolactic fermentation carried out by four different starter cultures of the species Oenococcus oeni and Lactobacillus plantarum. The purpose of this study was to determine whether differences can be attributed to the lactic acid bacteria strain used in this important step of the wine-making process. The malolactic cultures selected for this study were indigenous wine lactic acid bacteria strains. The data were evaluated using different multivariate analysis techniques. Results showed different malolactic behaviors for O. oeni and L. plantarum and significant metabolic differences between both species. A degree of diversity was found within each lactic acid bacteria group, since wines presented specific characteristics depending on the lactic acid bacteria strain used. In all cases, malolactic fermentation seemed to modify the amino acid and volatile composition of the wine. © 2005 American Chemical Society.