 IVES 9 IVES Conference Series 9 Influence of coinoculation of L. plantarum and O. oeni on the color and composition of Tempranillo wines

Influence of coinoculation of L. plantarum and O. oeni on the color and composition of Tempranillo wines

Abstract

AIM: The aim of this research was to determine the influence of performing malolactic fermentation (MLF) of Tempranillo wines by coinoculation with Lactobacillus plantarum or Oenococcus oeni and Saccharomycescerevisiae on the composition and color of the final wines in comparison with sequential inoculation with Oenococcus oeni and spontaneous MLF.

METHODS: Around 1500 Kg of Tempranillo grapes from Pagos de Anguix winery (Anguix, AOC Ribera de Duero, Spain) were harvested at the optimal maturity. Grapes were destemmed, crushed and placed in twelve 200-L tanks to perform 4 different experimental conditions by triplicate. Three tanks were coinoculated with O. Oeni and S. cerevisiae, 3 with L. plantarum and S. cerevisiae whereas the other 6 tanks were inoculated only with the same strain of S. cerevisiae. Once alcoholic fermentation was finished 3 of these tanks were inoculated with O. oeni while the other 3 were maintained for spontaneous MLF. Once MLF were finished all the wines were sulphited and racked to 100-L plastic tanks (Flexcube, Quilinox) with oxygen permeability similar to oak barrels. Two months later the wines were analyzed: standard parameters, acids (enzymatic methods), colour (CIEL*a*b*), anthocyanins (spectrophotometry and HPLC), tannins (methyl cellulose and phloroglucinolysis-HPLC). Wines were also tasted by a trained panel.

RESULTS: All the wines submitted to coinoculation finished MLF at the same time that alcoholic fermentation. Wines submitted to sequential inoculation finished MLF around 20 days later while wines submitted to spontaneous MLF needed around 40 days. All coinoculated wines had significant higher titratable acidity and lactic acid concentration, especially those coinoculated with L. plantarum, than wines from sequential inoculation or spontaneous MLF. Moreover, all the wines from coinoculation had more intense colour and higher total phenolic index (TPI) than the other wines.

CONCLUSIONS:

These results confirm that coinoculation with both species of lactic acid bacteria, or L. plantarum, are an interesting tool to favour MLF and consequently shorten the waiting times associated with conventional malolactic fermentation. Moreover, it seems that coinoculation has other complementary and interesting effects on wine acidity, colour and phenolic compound composition.

DOI:

Publication date: September 3, 2021

Issue: Macrowine 2021

Type: Article

Authors

Jordi Gombau, Jordi Gombau, Corentin Toullec, Marta Conde, Pedro Elena, José Mª Heras, Joan Miquel Canals, Fernando Zamora,

Departament of Biochemistry & Biotechnology, Facultty of OEnology of Tarragona, University Rovira i Virgili, C/Marcel.li Domingo, 1. 43007 Tarragona, Spain, Departament of Biochemistry & Biotechnology, Facultty of OEnology of Tarragona, University Rovira i Virgili, C/Marcel.li Domingo, 1. 43007 Tarragona, Spain, Departament of Biochemistry & Biotechnology, Facultty of OEnology of Tarragona, University Rovira i Virgili, C/Marcel.li Domingo, 1. 43007 Tarragona, Spain, Pagos de Anguix SLU. Camino de la Tejera s/n. 09312-Anguix (Burgos) Spain, Pagos de Anguix SLU. Camino de la Tejera s/n. 09312-Anguix (Burgos) Spain, Lallemand Bio S.L. C/ Galileu 303. 1ª planta. 08028-Barcelona. Spain, Departament of Biochemistry & Biotechnology, Facultty of OEnology of Tarragona, University Rovira i Virgili, C/Marcel.li Domingo, 1. 43007 Tarragona, Spain, Departament of Biochemistry & Biotechnology, Facultty of OEnology of Tarragona, University Rovira i Virgili, C/Marcel.li Domingo, 1. 43007 Tarragona, Spain

Contact the author

Keywords

malolactic fermentation, lactobacillus plantarum, Oenococcus oeni, coinoculation, color, phenolic compounds

Citation

Valorisation of nutraceutical and health-related properties of wine-grapes of Emilia-Romagna Italian region

In this work, results about the composition in polyphenols and polyamines in important wine-grape cultivars from the Emilia-Romagna region are presented. Spectrophotometric and HPLC analyses suggest that especially coloured berries are particularly rich of antioxidant species (stilbenes and catechins). Potential allergenic capability of biogenic amines was also characterized.

Hemisynthesis, NMR Characterization and UHPLC-Q-Orbitrap /MS² identification of (+)-Catechin oxidation products in red wines and grape seed extracts

(+)-Catechin—laccase oxidation dimeric standards were hemi-synthesized using laccase from Trametes versicolor in a water-ethanol solution at pH 3.6.

Variety specific thresholds for plant-based indicators of vine nitrogen status

Aim: Several plant-based indicators of vine N status are reported in the literature. Among these, yeast assimilable nitrogen in grape must (YAN) and total N concentration of petiole and leaf blades are considered to be reliable indicators and so is the chlorophyll index, measured with a device called N-tester. The N-tester index is used to measure the intensity of the green colour of the leaf blade, and therefore to estimate its chlorophyll content.

Implications of herbicide, cultivation or cover crop under-vine soil management on the belowground microbiote

Soil management through cover crops in the lines of the vineyards is a common practice in viticulture, since it improves the characteristics of the soil. It has been shown that the cover crops can influence the cycle of nutrients, promote infiltration, decrease erosion, and enhance the soil microbiota biodiversity improving the grapevines. However, the area under the vines tends to be left bare by applying herbicides or tillage to avoid competition with the crop in hot climates. The use of cover crops under the vines might be a plausible alternative to the use of herbicides or cultivation, improving grapevine quality and soil characteristics. The aim of this research was to study the implications of different management of the soil under the vines (herbicide, cultivation or cover crops) on grapevine growth, water and nutritional status and belowground microbial communities.

CHANGES IN METABOLIC FLUXES UNDER LOW PH GROWTH CONDITIONS: CAN THE SLOWDOWN OF CITRATE CONSUMPTION IMPROVE OENOCOCCUS OENI ACID-TOLERANCE?

Oenococcus oeni is the main Lactic Acid Bacteria responsible for malolactic fermentation, converting malic acid into lactic acid and carbon dioxide in wines. Following the alcoholic fermentation, this second fermentation ensures a deacidification and remains essential for the release of aromatic notes and the improvement of microbial stability in many wines. Nevertheless, wine is a harsh environment for microbial growth, especially because of its low pH (between 2.9 and 3.6 depending on the type of wine) and nutrient deficiency. In order to maintain homeostasis and ensure viability, O. oeni possesses different cellular mechanisms including organic acid metabolisms which represent also the major pathway to synthetize energy in wine.