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…

Geological, mineralogical and geochemical influences on the cultivation of vines

Aims: The aims of this study are to determine the influences of the local geology, mineralogy and geochemistry of surroundings, substrate and soil on the cultivation of vines, these as an additional factor of specificity and locality in the production of wine and definition of terroir, as well as for the discrimination of local variance of substrate and soil properties for the strategic management of cultivation plots and/or the evaluation of new cultivation regions, necessary within a scope of global climate change.

High-resolution aerial thermography for water stress estimation in grapevines

Aerial thermography has emerged as a promising tool for water stress detection in grapevines, but there are still challenges associated with this technology, particularly concerning the methodology employed to extract reliable canopy temperature values. This consideration is relevant especially in vertically trained vineyards, due to the presence of multiple surfaces which are captured by drone thermal cameras with high-resolution. To test the technology and the data analysis required, a field study was conducted during the 2022-2023 season in a model vineyard with multiple scions-rootstock combinations trained on a vertical shoot-positioning (VSP) system. Additionally, three irrigation regimes were implemented to introduce variability in water stress levels.

Characterization of tannins and prevention of light-struck taste: the enofotoshield project

Hydrolysable tannins resulted effective against the formation of light-struck taste (LST) in model wine [1]. The first activity of Enofotoshield project is to evaluate the effectiveness of tannins

Selecting varieties best adapted to current and future climate conditions based on ripening traits

Aim: The aim of this study was to quantify key berry sugar accumulation traits and characterize their plasticity in response to climate variation from data collected from different cultivars over seven years from an experimental vineyard.

Long-term sensorial and compositional effects of copper fining on the wine containing ‘reductive’ and ‘tropical’ volatile sulfur compounds

The aim of this study was to investigate long-term sensorial and compositional effects of copper addition to the white wine naturally high in varietal thiol levels, with added volatile sulfur compounds