Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds

Gammacurta, Marine; Lytra, Georgia; Marchal, Axel; Marchand, Stéphanie; Barbe, Jean Christophe; Moine, Virginie; Revel, Gilles de

doi:10.1016/j.foodchem.2017.06.123

Cited by 41 publications

(24 citation statements)

References 28 publications

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“…Based on the LAB counts from day 1 to 12, it was observed that yeast strains S. cerevisiae (Sc), T. delbrueckii T3 and T6, M. pulcherrima M2 and L. thermotolerans L1 had a larger inhibitory effect on the levels of the naturally occurring LAB (decreased from 6 × 10 3 to 90 CFU/mL) than C. zemplinina C7, H. uvarum H4 and L. thermotolerans L2 (decreased from 6 × 10 3 to 2.7 × 10 2 CFU/mL) (Figure 2a). However, as previously mentioned, all the LAB populations started to recover at the end of alcoholic fermentation (days [18][19]. Inoculation with the commercial O. oeni strain on day 19 resulted in the dramatic and expected increase of LAB from~1 × 10 3 to ≥1 × 10 6 CFU/mL.…”

Section: Lab Growthmentioning

confidence: 59%

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

et al. 2017

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The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention. This study investigated the interactions of seven non-Saccharomyces yeast strains of the genera Candida, Hanseniaspora, Lachancea, Metschnikowia and Torulaspora in combination with S. cerevisiae and three malolactic fermentation (MLF) strategies in a Shiraz winemaking trial. Standard oenological parameters, volatile composition and sensory profiles of wines were investigated. Wines produced with non-Saccharomyces yeasts had lower alcohol and glycerol levels than wines produced with S. cerevisiae only. Malolactic fermentation also completed faster in these wines. Wines produced with non-Saccharomyces yeasts differed chemically and sensorially from wines produced with S. cerevisiae only. The Candida zemplinina and the one L. thermotolerans isolate slightly inhibited LAB growth in wines that underwent simultaneous MLF. Malolactic fermentation strategy had a greater impact on sensory profiles than yeast treatment. Both yeast selection and MLF strategy had a significant effect on berry aroma, but MLF strategy also had a significant effect on acid balance and astringency of wines. Winemakers should apply the optimal yeast combination and MLF strategy to ensure fast completion of MLF and improve wine complexity.

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Section: Lab Growthmentioning

confidence: 59%

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

et al. 2017

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“…It has been reported that both O. oeni and L. plantarum strains could release alcohol acyltransferase and reverse esterase [67]. These enzymes cleave alcohols to form esters in wine, and their activities were strain-dependent [35,[67][68][69][70][71]. Esterase is another critical enzyme released by lactic acid bacteria to affect the metabolism of esters during wine malolactic fermentation [19].…”

Section: Volatile Compoundsmentioning

confidence: 99%

Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni

et al. 2020

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Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red wine malolactic fermentation. We initiated the malolactic fermentation in Cabernet Gernishct wine by using two Oenococcus oeni and two Lactobacillus plantarum strains. Results showed that after malolactic fermentation, wines experienced a content decrease of total flavanols and total flavonols, accompanied by the accumulation of phenolic acids. The Lactobacillus plantarum strains, compared to Oenococcus oeni, exhibited a prevention against the accumulation of biogenic amines. The malolactic fermentation increased the total esters and modified the aromatic features compared to the unfermented wine. The Lactobacillus plantarum strains retained more aromas than the Oenococcus oeni strains did. Principal component analysis revealed that different strains could distinctly alter the wine characteristics being investigated in this study. These indicated that Lactobacillus plantarum could serve as a better alternative starter for conducting red wine malolactic fermentation.

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“…Influence of protechnological and autochthonous strains on compounds relevant for wine aroma, particularly on branched hydroxylated compounds [86] 3.5. Microbial-Based Solutions to Less Toxic Compounds (Mycotoxins, Biogenic Amines)…”

Section: Oenococcus Oenimentioning

confidence: 99%

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

et al. 2019

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Climate change threatens food systems, with huge repercussions on food security and on the safety and quality of final products. We reviewed the potential of food microbiology as a source of biotechnological solutions to design climate-smart food systems, using wine as a model productive sector. Climate change entails considerable problems for the sustainability of oenology in several geographical regions, also placing at risk the wine typicity. The main weaknesses identified are: (i) The increased undesired microbial proliferation; (ii) the improved sugars and, consequently, ethanol content; (iii) the reduced acidity and increased pH; (iv) the imbalanced perceived sensory properties (e.g., colour, flavour); and (v) the intensified safety issues (e.g., mycotoxins, biogenic amines). In this paper, we offer an overview of the potential microbial-based strategies suitable to cope with the five challenges listed above. In terms of microbial diversity, our principal focus was on microorganisms isolated from grapes/musts/wines and on microbes belonging to the main categories with a recognized positive role in oenological processes, namely Saccharomyces spp. (e.g., Saccharomyces cerevisiae), non-Saccharomyces yeasts (e.g., Metschnikowia pulcherrima, Torulaspora delbrueckii, Lachancea thermotolerans, and Starmerella bacillaris), and malolactic bacteria (e.g., Oenococcus oeni, Lactobacillus plantarum).

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Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds

Cited by 41 publications

References 28 publications

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

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