IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Lactiplantibacillus plantarum – A versatile tool for biological deacidification

Lactiplantibacillus plantarum – A versatile tool for biological deacidification

Abstract

Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, converting L-malic acid into L-lactic acid and carbon dioxide, and it contributes to microbial stability. Wine pH is highly selective, and at pH below 3.5 generally only strains of O. oeni can survive and express malolactic activity, while under more favorable growth conditions above pH 3.5, species of Lactobacillus and Pediococcus may conduct the MLF. Among the LAB species Lactiplantibacillus plantarum strains have shown most interesting results under hot climate conditions, not only for their capacity to induce MLF, but also for their homo-fermentative properties towards hexose sugars, which makes them suitable for induction of MLF in high pH and high alcohol wines, when inoculated at the beginning of alcoholic fermentation.
Recently a highly concentrated L. plantarum starter culture proofed not only being able to induce and finish a malolactic fermentation before the end of alcoholic fermentation, when applied in co-inoculation in high pH red wines, but also to be a tool for high acidic white wines, characterized by a low pH (> pH 2.95) and high malic acid concentrations. Due to its good alcohol tolerance (up to 15 %vol) it can be applied in co-inoculation as well as in sequential inoculation.
An inoculation ratio could be used to control the amount of malic acid to be degraded to achieve both: a partial or a complete degradation of malic acid. Since this strain does not metabolize citric acid, no diacetyl is formed and thus the variety typicity is maintained and wine acidity is harmonized. With the partial or complete removal of the malic acid, the complex double salt or in some cases even necessary extended double salt deacidification could be circumvented. This also avoided calcium input and eliminated the resulting problems with tartar stabilization.
For use in sequential inoculation, a simple MLF pretest can be used to determine the success of an MLF with ML-Prime in a short time (maximum 7 days) and to provide exact information which amount of malic acid will be degraded. The results can be transferred directly into practice.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Krieger-Weber Sibylle1

1Lallemand Office Korntal-Münchingen

Contact the author

Keywords

Malolactic fermentation; Lactiplantibacillus plantarum; facultative hetero-fermentative; starter cultures; diacetyl.

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Study of yeast biocatalytic activity on grape aroma compounds

Many volatile compounds of different chemical/biochemical origin contribute to wine aroma. Certain key ‘varietal’ aroma compounds such as methoxypyrazines are formed in the grape and appear to be only scarcely influenced by fermentation.
Read More

Do high temperature extremes impact berry tannin composition?

Flavonoids, including flavonols, anthocyanins, and tannins, are
important contributors to grape and wine quality, and their biosynthesis is strongly influenced by bunch microclimate. While the synergistic effect of light and temperature has been intensively examined on flavonoids in relation to bunch exposure, studies targeting the sole effect of high temperature have mostly
focused on anthocyanins during the ripening period. With tannin biosynthesis starting around flowering, heatwaves occurring earlier in the grape growing season could be critical. Only a few papers report the impact of temperature on tannin synthesis and accumulation; to date, none have examined the effect of high temperature extremes which, in the context of climate change, relates to increases in heatwave intensity.

Read More

Radiation-associated effects on regulated deficit irrigation management in grapevine cv. Cabernet Sauvignon

The main challenge of regulated deficit irrigation (RDI) research is to isolate the factors that come with RDI, the direct effect of plant water status from the indirect ones like increased radiation and temperature changes on the cluster zone. This study aims to isolate the effects of vine water status from the effects of increased radiation on the phenolic composition of grapes subjected to RDI.
A three-year study on an RDI experiment where radiation was controlled was implemented in a commercial vineyard of Cabernet Sauvignon in Chile. Four RDI treatments based on partial evapotranspiration (ET) irrigation were established. Irrigation treatments were 100% ET, 70% ET, 50-100% ET (50% ET before veraison and 100% ET afterward), and 35-100% ET (35% ET before veraison and 100% ET afterward).

Read More

Impact of glutathione-rich inactivated yeast on wine chemical diversity

Glutathione-rich inactivated dry yeasts (GSH-IDY) are claimed to accumulate intracellularly and then release glutathione in the must.

Read More

Mechanical fruit zone leaf removal and deficit irrigation practices interact to affect yield and fruit quality of Cabernet Sauvignon grown in a hot climate

Cabernet Sauvignon is the top red wine cultivar in CA, however, the hot climate in Fresno is not ideal for Cabernet Sauvignon, particularly for berry color development. Fruit-zone leaf removal and irrigation were studied previously to have the significant effect on grape yield performance and berry quality. But the timing of leaf removal and the timing of irrigation are still inconclusive. Also, mechanical fruit-zone leaf removal is relatively new in CA. Our study aims to identify the interactive effect of mechanical fruit-zone leaf removal and irrigation on Cabernet Sauvignon’s yield performance and fruit quality and find the ideal timing of leaf removal and irrigation to maximize the berry color while maintaining the sustainable yield level.

Read More