Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina
The current market requirements to obtain wines with enhanced complexity and varietal character propose the finding of new microorganisms capable of driving the malolactic fermentation (MLF) and contributing to new and distinctive sensory profiles in wines. During MLF, malic acid naturally present i...
| Autores principales: | , , , , , |
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| Formato: | info:eu-repo/semantics/article |
| Lenguaje: | Inglés |
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2017
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/1382 https://www.sasev.org/journal/list-of-journals/malolactic-fermentation-induced-by-lactobacillus-plantarum-in-malbec-wines-from-argentina/?id=14&entryId=304 |
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| author | Lerena, María Cecilia Sari, Santiago Eduardo Mercado, Laura Analia Krieger-Weber, Sibylle Combina, Mariana Rojo, María Cristina |
| author_browse | Combina, Mariana Krieger-Weber, Sibylle Lerena, María Cecilia Mercado, Laura Analia Rojo, María Cristina Sari, Santiago Eduardo |
| author_facet | Lerena, María Cecilia Sari, Santiago Eduardo Mercado, Laura Analia Krieger-Weber, Sibylle Combina, Mariana Rojo, María Cristina |
| author_sort | Lerena, María Cecilia |
| collection | INTA Digital |
| description | The current market requirements to obtain wines with enhanced complexity and varietal character propose the finding of new microorganisms capable of driving the malolactic fermentation (MLF) and contributing to new and distinctive sensory profiles in wines. During MLF, malic acid naturally present in the must is converted into lactic acid by a decarboxylation reaction driven by lactic acid bacteria. Recently, a new strain of Lactobacillus plantarum suitable for MLF in high-pH wines was selected. This study evaluates the capacity of the L. plantarum V22 starter culture to complete MLF at laboratory and semi-industrial scale in different Malbec musts from Argentina. Malbec musts were co-inoculated with S. cerevisiae D254 and L. plantarum V22 to conduct alcoholic fermentation and MLF respectively. Two groups of Malbec musts were identified according to the ability of L. plantarum to consume malic acid. A first group, called “High Feasibility for MLF”, is characterised by the high viability of L. plantarum and the completion of MLF. On the other hand, a second group was identified, termed “Partial Feasibility for MLF”, and is characterised by a decreased viability of L. plantarum and incomplete MLF. This study shows that the capacity of L. plantarum to conduct MLF in Malbec musts is dependent on must composition, further suggesting that the evolution of pH during the fermentation process, rather than initial pH, is a critical factor affecting the successful completion of MLF |
| format | info:eu-repo/semantics/article |
| id | INTA1382 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA13822018-02-15T13:24:45Z Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina Lerena, María Cecilia Sari, Santiago Eduardo Mercado, Laura Analia Krieger-Weber, Sibylle Combina, Mariana Rojo, María Cristina Fermentación Maloláctica Lactobacillus Plantarum Vinos Malolactic Fermentation Wines The current market requirements to obtain wines with enhanced complexity and varietal character propose the finding of new microorganisms capable of driving the malolactic fermentation (MLF) and contributing to new and distinctive sensory profiles in wines. During MLF, malic acid naturally present in the must is converted into lactic acid by a decarboxylation reaction driven by lactic acid bacteria. Recently, a new strain of Lactobacillus plantarum suitable for MLF in high-pH wines was selected. This study evaluates the capacity of the L. plantarum V22 starter culture to complete MLF at laboratory and semi-industrial scale in different Malbec musts from Argentina. Malbec musts were co-inoculated with S. cerevisiae D254 and L. plantarum V22 to conduct alcoholic fermentation and MLF respectively. Two groups of Malbec musts were identified according to the ability of L. plantarum to consume malic acid. A first group, called “High Feasibility for MLF”, is characterised by the high viability of L. plantarum and the completion of MLF. On the other hand, a second group was identified, termed “Partial Feasibility for MLF”, and is characterised by a decreased viability of L. plantarum and incomplete MLF. This study shows that the capacity of L. plantarum to conduct MLF in Malbec musts is dependent on must composition, further suggesting that the evolution of pH during the fermentation process, rather than initial pH, is a critical factor affecting the successful completion of MLF EEA Mendoza Fil: Lerena, María Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Rojo, María Cristina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Krieger-Weber, Sibylle. Lallemand S.A.; Alemania 2017-10-03T11:41:09Z 2017-10-03T11:41:09Z 2016 info:eu-repo/semantics/article info:ar-repo/semantics/artículo info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/1382 https://www.sasev.org/journal/list-of-journals/malolactic-fermentation-induced-by-lactobacillus-plantarum-in-malbec-wines-from-argentina/?id=14&entryId=304 0253-939X eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Argentina (nation) South african journal of enology and viticulture 37 (2) : 115-123. (2016) |
| spellingShingle | Fermentación Maloláctica Lactobacillus Plantarum Vinos Malolactic Fermentation Wines Lerena, María Cecilia Sari, Santiago Eduardo Mercado, Laura Analia Krieger-Weber, Sibylle Combina, Mariana Rojo, María Cristina Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina |
| title | Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina |
| title_full | Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina |
| title_fullStr | Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina |
| title_full_unstemmed | Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina |
| title_short | Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina |
| title_sort | malolactic fermentation induced by lactobacillus plantarum in malbec wines from argentina |
| topic | Fermentación Maloláctica Lactobacillus Plantarum Vinos Malolactic Fermentation Wines |
| url | http://hdl.handle.net/20.500.12123/1382 https://www.sasev.org/journal/list-of-journals/malolactic-fermentation-induced-by-lactobacillus-plantarum-in-malbec-wines-from-argentina/?id=14&entryId=304 |
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