Malolactic Fermentation Induced by Lactobacillus plantarum in Malbec Wines from Argentina

Abstract

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.

Organic Acid Metabolism and the Impact of Fermentation Practices on Wine Acidity: A Review

“…The induction of malolactic fermentation is beneficial to some wines, but in white wines, such as Chenin blanc, it may result in the production of off-flavours such as diacetyl (Bartowsky & Henschke, 2004). Nevertheless, the use of alternative technologies to develop malolactic fermentation in wine is now a priority (Maicas, 2001;Betteridge et al, 2015;Lerena et al, 2016;Lucio et al, 2017).…”

Measures to improve wine malolactic fermentation

“…The 85 physiological effect of pH on LAB is also well defined. RNA sequencing revealed the 86 differential expression of several genes related to the metabolism of amino acids, 87 carbohydrates, membrane transport and energy metabolism as part of the genetic 88 response of O. oeni strain SD-2a to low pH ( to complete MLF at the laboratory and semi-industrial scale revealed that bacterial survival was related more to pH evolution during MLF, than the initial pH of the must 97 (Lerena et al 2016). In all cases the musts showed initial pH values over 3.6 but the 98 pH showed dynamic behaviour, changing as MLF progressed.…”

Potential Use of Lactobacillus plantarum 1UHCC as a Bio-hydrolyzer in the Development of the Sustainable Food Industry in Indonesia

“…The L. plantarum 1UHCC bacteria are able to metabolize these organic acids. Organic acids can then be utilized by L. plantarum as a carbon source (Filannino et al, 2014;Lerena et al, 2016). Research has been reported by Ge et al, (2019), that L.plantarum 1UHCC bacteria can inhibit protein oxidation during the process of fermentation on processed meat (sausage), increase protein degradation and provide comparative antioxidant effects as strains for commercial purposes.…”