OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Analytical developments from grape to wine, spirits : omics, chemometrics approaches… 9 Influence of the malolactic fermentation on wine metabolomics or drastic metabolomics changes due to malolactic fermentation

Influence of the malolactic fermentation on wine metabolomics or drastic metabolomics changes due to malolactic fermentation


It is well known that lactic acid bacteria modify the wine volatile compound. However, very few data are available regarding metabolite changes that occurred during the malolactic fermentation (MLF). In order to have a clearer picture of the metabolic signature of the bacteria in wine during the MLF, we have analyzed the exometabolome before and after MLF of wine fermented with 6 different yeast strains and 2 different bacteria. To this purpose, metabolomics analyses were carried out by LC-TOF-MS. 

The PCA analyses of the metabolomics data clearly distinguish samples at the end of alcoholic fermentation from samples after malolactic fermentation and samples from co-inoculation. These results confirmed the impact of bacteria on wine metabolome but also underlined the fact that co-inoculation of bacteria with yeast in must does not result in the same wine than sequential inoculation, from a metabolite point of view. This result clearly indicates that both matrix (must or wine) and yeast bacteria interactions are responsible for the observed differences. A focus on the comparison of wine before and after malolactic fermentation conducted by the lactic acid bacteria VP41 revealed a clear cut difference between the wines as represented by PLS-DA. These results confirmed the drastic changes of the wines due to malolactic fermentation. Some of the compounds catabolised or synthesized by the bacteria during MLF allows to identify specific metabolic pathway involved during MLF such as for example glycosyl hydrolases, which convert flavonoid glycosides to the corresponding aglycones, and esterase, degrading methyl gallate, tannins, or phenolic acid ester.


Publication date: June 19, 2020

Issue: OENO IVAS 2019

Type: Article


Liu Youzhong (1,2), Gougeon Régis (3), Bou-Déléris Magali (4), Krieger-Weber Sybille (4), Schmitt-Kopplin Philippe (5,6),

Presenting author

Alexandre Hervé3

1-Department of Mathematics and Computer Science, Advanced Database Research and Modelling (ADReM), University of Antwerp, Antwerp, Belgium
2-Biomedical Informatics Network Antwerp (Biomina), University of Antwerp, Antwerp, Belgium
3-UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Rue Claude Ladrey, BP 27877, 21078 Dijon Cedex, France
4-Lallemand SAS, 19 rue des Briquetiers, Blagnac, France
5-Chair of Analytical Food Chemistry, Technische Universität München, Freising-Weihenstephan, Germany
6-Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, German Research Center for Environmental Health, Neuherberg, Germany

Contact the author


bacteria, malolactic fermentation, metabolomic, wine 


IVES Conference Series | OENO IVAS 2019


Related articles…

Significance of factors making Riesling an iconic grape variety

Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings. Riesling wines offer a wide array of styles from crisp sparkling wines to highly concentrated and sweet Trockenbeerenauslese or Icewines. However, its thin berry skin makes Riesling more vulnerable to detrimental environmental threats than other white wine varieties.  

Malolactic fermentation in wine production

What influence do these bacteria have on wines? What new bacteria are being studied to carry out this fermentation? Find below articles about malolactic fermentation published in our 3 media (OENO One, IVES Technical Reviews and IVES Conference Series). OENO One...

Metabolomics screening of Vitis sp. interspecific hybrids to select natural ingredients with cosmetic purposes

Introducing natural ingredients using green chemistry practices is a major challenge in cosmetics industry to follow the market trend. Among the plants of cosmetic interest, vine products show a remarkable diversity of natural substances with high potential for the cosmetic and dermatological sectors. To date, research focuses on well-known compounds like E-resveratrol and E-ε-viniferin,

WAC 2022: Abstracts are available on IVES Conference Series

In order to disseminate the scientific results presented during the WAC 2022 , the organizers have decided to share the abstracts of the oral communications and posters with Open Access on IVES Conference Series. The fifth edition of the International Conference...

Winemaking techniques and wine tasting methods at the end of the Middle Ages

Les pratiques de vinification et de dégustation du vin sont souvent perçues, à travers un discours marketing très puissant, sous l’angle d’une tradition millénaire qui perdure depuis le Moyen Âge. En Bourgogne, il est courant de rattacher les racines de ces pratiques à l’activité des institutions ecclésiastiques qui possédaient d