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

Wang, Shaoyang; Zhu, Hai-Zhen; Lan, Yi-Bin; Liu, Ruojin; Liu, Ya-Ran; Zhang, Bolin; Zhu, Baoqing

doi:10.3390/fermentation6010015

Cited by 16 publications

(11 citation statements)

References 84 publications

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“…The differences in volatile acidity and anthocyanin observed after AF were not maintained at this time. Comparing both moments, it can be seen that during the MFL there was a decrease in all the parameters involved in the color of the wine, as other authors had previously indicated [48].…”

Section: Physicochemical Characteristics Of Winessupporting

confidence: 66%

“…MLF is an important red winemaking process after AF since it can significantly improve the quality of red wine [48] enhancing the aromatic complexity of wine via LAB metabolism. Our results showed that during the MLF all the wines had a significant decrease (p ≤ 0.05) of acetaldehyde, and significant increase in octanoic acid, ethyl lactate, methionol, acetoin, diacetyl, and butyrolactone (statistical results not shown), which supposed a greater aromatic complexity of the wines.…”

Section: Aromatic Composition Of Winesmentioning

confidence: 99%

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Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality

et al. 2020

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Nitrogen supplementation in musts or during the alcoholic fermentation is a common practice to promote fermentations. In this study, the impact of the supplementation of two different sources of nitrogen during Tempranillo red wine elaboration was studied. Mineral and organic nitrogen was added after the exponential yeast growth phase and during winemaking, examining its impact on the alcoholic and malolactic fermentation development, on the aromatic wine composition and on the nitrogenous wine composition. The nitrogen supplementation did not provide neither significant advantages in kinetics and fermentations time, nor differences in the chemical wine composition. The aromatic composition of the wines improved with the addition of inorganic nitrogen, although its organoleptic evaluation was not favored. Moreover, the concentration of amino acids in wines increased slightly after the malolactic fermentation and significantly during the stabilization time, especially with organic nitrogen addition. However, the synthesis of biogenic amines did not increase in wines neither after the malolactic fermentation, nor after the storage period.

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Section: Physicochemical Characteristics Of Winessupporting

confidence: 66%

Section: Aromatic Composition Of Winesmentioning

confidence: 99%

Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality

et al. 2020

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“…Or some glucosides can suffer hydrolysis reactions for this change in pH [ 25 ]. Moreover, malolactic fermentation provides microbiological stability and improves the final aroma balance by modifying fruit-derived aromas and producing aroma-active compounds [ 26 , 27 , 28 ].…”

Section: Polyphenols: Key Compounds For Wine Qualitymentioning

confidence: 99%

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

2021

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Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.

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“…The adaptability of L. plantarum to a fermentation process and its metabolic flexibility and versatility are some of the critical attributes, that makes it unique among the other LAB [63]. L. plantarum has been isolated through numerous food sources, such as cereals, meats, dairy products, vegetables, fruits and drinks [64][65][66][67][68], as well as human and mammals niches [69]. L. plantarum can adapt to various niches, probably due to its genome size (average 3.3 Mb), which is one of the largest detected within Lactobacillus genus [70].…”

Section: Main Advantages Of L Plantarum Application In Food Fermentationsmentioning

confidence: 99%

Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application

Plessas

2021

Fermentation

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Lactic acid fermentation of fresh fruit juices is a low-cost and sustainable process, that aims to preserve and even enhance the organoleptic and nutritional features of the raw matrices and extend their shelf life. Selected Lactic Acid Bacteria (LAB) were evaluated in the fermentation of various fruit juices, leading in some cases to fruit beverages, with enhanced nutritional and sensorial characteristics. Among LAB, Lactiplantibacillus (Lpb.) plantarum subsp. plantarum strains are quite interesting, regarding their application in the fermentation of a broad range of plant-derived substrates, such as vegetables and fruit juices, since they have genome plasticity and high versatility and flexibility. L. plantarum exhibits a remarkable portfolio of enzymes that make it very important and multi-functional in fruit juice fermentations. Therefore, L. plantarum has the potential for the production of various bioactive compounds, which enhance the nutritional value and the shelf life of the final product. In addition, L. plantarum can positively modify the flavor of fruit juices, leading to higher content of desirable volatile compounds. All these features are sought in the frame of this review, aiming at the potential and challenges of L. plantarum applications in the fermentation of fruit juices.

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

Cited by 16 publications

References 84 publications

Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality

Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application

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