WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Saccharomyces cerevisiae – Oenococcus oeni – Lactiplantibacillus plantarum: focus on malolactic fermentation during production of Catarratto and Riesling white wines

Saccharomyces cerevisiae – Oenococcus oeni – Lactiplantibacillus plantarum: focus on malolactic fermentation during production of Catarratto and Riesling white wines

Abstract

The increasing interest in enhancing groundbreaking sensory profile of wines determined the need to select novel strains of lactic acid bacteria (LAB). Metabolic processes characterizing malolactic fermentation (MLF) lead to the production of several organic compounds that significantly impact the oenological and sensory characteristics of wines. Traditional malolactic fermentation relies on the inoculum of LAB at the end of the alcoholic fermentation performed by yeasts. The present research aimed to evaluate the effect of five LAB (Lactiplantibacillus plantarum MLP K45H, Oenococcus oeni BETA, O. oeni F2016, O. oeni PN4®, O.oeni VP41® purchased from LallemandOenology) and two Saccharomyces cerevisiae strains (QA23 from Lallemand and NF213 belonging to culture collection of University of Palermo) co-inoculated or added sequentially after alcoholic fermentation. All experimentations were performed with Catarratto and Riesling white grapes.

Even though the results varied with LAB strain and inoculation strategy adopted, the best performances were registered for L. plantarum MLP K45H that

concluded MLF within three and eight days during co- and sequential inoculation in Catarratto wine, respectively. Thus, it can be assumed that O. oeni strains were more susceptible to competition with S. cerevisiae in comparison to L. plantarum. With regards to Riesling wine production, the best results were shown by strain F2016 during co-inoculation since the MLF was ended within 5 days, maintain the

best fermentative rate also in sequential inoculum.

In conclusion, the use of L. plantarum MLP K45H allowed to overcome the competition of other malolactic microorganisms with yeasts and represents an alternative to the use of O.oeni but the inoculum strategy, and the choice of the strain of bacteria must carefully studied considering the wine complexity.

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Raffaele Guzzon, Vincenzo Naselli, Nicola Francesca, Antonio Alfonzo, Paola Vagnoli, Sibylle Krieger, Tomas Roman, Giancarlo Moschetti

Presenting author

Raffaele Guzzon – Fondazione Edmund Mach, Technology Transfer Center

Department of Agricultural, Food and Forest Science, University of Palermo, Food and Forest Science, Lallemand Oenology, Fondazione Edmund Mach, Technology Transfer Center.

Contact the author

Keywords

Malolactic fermentation, simultaneous fermentation, L. plantarum, Catarratto, Riesling

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Flavonol and anthocyanin potential of Spanish minority grapes and its relationship with wine colour

Global climate change is currently affecting vine phenology and causing a decoupling between technological and phenolic maturity of the grapes [1]. Wine industry has to face the challenge of making quality wines from grapes with an unbalanced phenolic composition.

Read More

Zonage viticole des surfaces potentielles dans la vallée Centrale de Tarija (Bolivie)

La présente étude de zonage viticole a été faite dans la région de la vallée Central de Tarija(VCT), dans la ville de Tarija, au Sud de la Bolivie; une région avec plus de 400 années de tradition qui présente une vitiviniculture de haute qualité. La Vallée possède une surface total de 332 milles ha.; existant des vignobles entre 1660 y 2300 m.s.n.m. et dans ce rang d’altitude il existe 91 mille ha.

Read More

Exploring grapevine water relations in the context of fruit growth at pre- and post-veraison

Climate change is increasing the frequency of water deficit in many grape-growing regions. Grapevine varieties differ in their stomatal behavior during water deficit, and their ability to regulate water potential under dry soil conditions is commonly differentiated using the concept of isohydricity. It remains unclear whether stomatal behavior, water potential regulation, and the resulting degree of isohydricity has a relationship with changes to fruit growth during water deficit. This study was conducted on four varieties (`Cabernet Franc`, `Semillon`, `Grenache`, and `Riesling`) subjected to both short-term, severe water deficit and long-term, moderate water deficit applied at both pre- and post-veraison.

Read More

USE OF COLD LIQUID STABULATION AS AN OENOLOGICAL TECHNIQUE IN WHITE WINEMAKING: EFFECTS ON PHENOLIC, AROMATIC AND SENSORIAL COMPOSITION

The application of different winemaking techniques helps to modify the basic parameters, phenolic profile, and aroma components influencing the final wine quality. In particular, pre-fermentative processes aim to increase the extraction and preservation of grape native compounds. Among them, cold liquid stabulation (macération sur bourbes) consists in maintaining the grape juice on its lees, in suspended condition at low temperature (0-8 °C) for a variable time (generally from 7 to 21 days). The aim of this work is to apply the cold liquid stabulation on two Italian white grape varieties, Arneis and Cortese, to evaluate the impact on basic parameters, color, polyphenolic compounds (TPI), antioxidant power (DPPH), total polysaccharides, and free and glycosylated volatile compounds (GC-MS analysis) during and after the process.

Read More

Influence of deficit irrigation on grapevine cv. “Touriga Nacional” in Douro region: A metabolomic approach

Aim: This study aimed to evaluate whether irrigation of Touriga Nacional in Douro Demarcated Region (DDR) can partly mitigate the negative impacts of ongoing climate change on grapevine yield and quality and its impact on plant metabolism.

Read More