Malolactic fermentation of lactic acid bacteria isolated from southern Brazilian red wine.

Autor: Miotto SPS; Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Campus Bento Gonçalves. Av. Osvaldo Aranha, 540. Zip code, Bento Gonçalves, 95700-000, RS, Brazil., Fensterseifer LC; Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Campus Bento Gonçalves. Av. Osvaldo Aranha, 540. Zip code, Bento Gonçalves, 95700-000, RS, Brazil., de Souza Hassemer G; Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil., Martins G; Institut des Sciences de la Vigne et du Vin - ISVV, Université de Bordeaux. 210 Chem. de Leysotte, Villenave-d'Ornon, 33140, France., Ficagna E; Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Campus Bento Gonçalves. Av. Osvaldo Aranha, 540. Zip code, Bento Gonçalves, 95700-000, RS, Brazil., Steffens J; Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil., Puton BMS; Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil. brunnaputon@hotmail.com., Backes GT; Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil., Valduga E; Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil., Cansian RL; Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil.
Jazyk: angličtina
Zdroj: World journal of microbiology & biotechnology [World J Microbiol Biotechnol] 2023 May 19; Vol. 39 (8), pp. 201. Date of Electronic Publication: 2023 May 19.
DOI: 10.1007/s11274-023-03645-w
Abstrakt: The objective was to isolate lactic acid bacteria (LAB) from southern Brazil's wines and investigate their potential as starter cultures for malolactic fermentation (MLF) in Merlot (ME) and Cabernet Sauvignon (CS) wines through the fermentative capacity. The LAB were isolated from CS, ME, and Pinot Noir (PN) wines in the 2016 and 2017 harvests and evaluated for morphological (color and shape of the colonies), genetic, fermentative (increase in pH, acidity reduction, preservation of anthocyanins, decarboxylation of L-malic acid, yield of L-lactic acid, and content of reduced sugars), and sensory characteristics. Four strains were identified as Oenococcus oeni [CS(16)3B1, ME(16)1A1, ME(17)26, and PN(17)65], one as Lactiplantibacillus plantarum [PN(17)75], and one as Paucilactobacillus suebicus [CS(17)5]. Isolates were evaluated in the MLF and compared to a commercial strain (O. oeni), as well as a control (without inoculation and spontaneous MLF), and standard (without MLF). CS(16)3B1 and ME(17)26 isolates finished the MLF for CS and ME wines, respectively, after 35 days, similar to the commercial strain, and CS(17)5 and ME(16)1A1 isolates ended the MLF in 45 days. In the sensory analysis, ME wines with isolated strains received better scores for flavor and overall quality than the control. Compared to the commercial strain, CS(16)3B1 isolate obtained the highest scores for buttery flavor and taste persistence. CS(17)5 isolate received the higher scores for a fruity flavor and overall quality and the lowest for a buttery flavor. The native LAB displayed MLF potential, regardless of the year and grape species from which they were isolated.
(© 2023. The Author(s), under exclusive licence to Springer Nature B.V.)
Databáze: MEDLINE
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