Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina

Autores
Lerena, Maria Cecilia; Rojo, María Cecilia; Sari, Santiago Eduardo; Mercado, Laura Analia; Krieger Weber, Sybille; Combina, Mariana
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The current market requirements to obtain wines with enhanced complexity and varietal character propose the finding of new microorganisms capable to dominate at an early stage of the vinification, to drive the malolactic fermentation (MLF) and to contribute to new and distinctive sensory profiles of the wines. During MLF malic acid naturally present in must is converted into lactic acid by a decarboxylation reaction driven by lactic acid bacteria, mainly Oenococcus oeni. Although inoculation with O. oeni is widely used, this microorganism presents some limitations. Recently, a new strain of Lactobacillus plantarum suitable for MLF in high pH wines has been selected. This study evaluates the capacity of L. plantarum V22 starter culture to complete MLF at laboratory and semi-industrial scale in Malbec musts from Argentina. Malbec musts were co-inoculated with S. cerevisiae D254 and L. plantarum V22 to conduct alcoholic fermentation and MLF respectively. In semi-industrial experiments sequential inoculation with O. oeni VP41 was performed, as the reference MLF procedure used in the industry, to allow a comparison for the efficiency of malic acid degradation. The alcoholic fermentation was not affected by the co-inoculation strategy. Malic acid was partially or totally consumed in spite of a gradual decrease in L. plantarum viability in all conditions assessed. This study demonstrated the feasibility to use L. plantarum as a starter culture to conduct MLF in Malbec musts, additionally suggesting that the successful completion of MLF may be associated with pH evolution during the fermentation process, rather than to initial must pH.
Fil: Lerena, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Sari, Santiago Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Mercado, Laura Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Krieger Weber, Sybille. Lallemand; Alemania
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Materia
MALOLACTIC FERMENTATION
LACTOBACILLUS PLANTARUM
MALBEC
WINE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/180302
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from ArgentinaLerena, Maria CeciliaRojo, María CeciliaSari, Santiago EduardoMercado, Laura AnaliaKrieger Weber, SybilleCombina, MarianaMALOLACTIC FERMENTATIONLACTOBACILLUS PLANTARUMMALBECWINEhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The current market requirements to obtain wines with enhanced complexity and varietal character propose the finding of new microorganisms capable to dominate at an early stage of the vinification, to drive the malolactic fermentation (MLF) and to contribute to new and distinctive sensory profiles of the wines. During MLF malic acid naturally present in must is converted into lactic acid by a decarboxylation reaction driven by lactic acid bacteria, mainly Oenococcus oeni. Although inoculation with O. oeni is widely used, this microorganism presents some limitations. Recently, a new strain of Lactobacillus plantarum suitable for MLF in high pH wines has been selected. This study evaluates the capacity of L. plantarum V22 starter culture to complete MLF at laboratory and semi-industrial scale in Malbec musts from Argentina. Malbec musts were co-inoculated with S. cerevisiae D254 and L. plantarum V22 to conduct alcoholic fermentation and MLF respectively. In semi-industrial experiments sequential inoculation with O. oeni VP41 was performed, as the reference MLF procedure used in the industry, to allow a comparison for the efficiency of malic acid degradation. The alcoholic fermentation was not affected by the co-inoculation strategy. Malic acid was partially or totally consumed in spite of a gradual decrease in L. plantarum viability in all conditions assessed. This study demonstrated the feasibility to use L. plantarum as a starter culture to conduct MLF in Malbec musts, additionally suggesting that the successful completion of MLF may be associated with pH evolution during the fermentation process, rather than to initial must pH.Fil: Lerena, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Sari, Santiago Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Mercado, Laura Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Krieger Weber, Sybille. Lallemand; AlemaniaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaSouth African Society for Enology & Viticulture2016-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/180302Lerena, Maria Cecilia; Rojo, María Cecilia; Sari, Santiago Eduardo; Mercado, Laura Analia; Krieger Weber, Sybille; et al.; Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina; South African Society for Enology & Viticulture; South African Journal of Enology and Viticulture; 37; 2; 7-2016; 115-1230253-939XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://repositorio.inta.gob.ar/xmlui/handle/20.500.12123/1382info:eu-repo/semantics/altIdentifier/url/http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S2224-79042016000200010info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:55:24Zoai:ri.conicet.gov.ar:11336/180302instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:55:25.198CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina
title Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina
spellingShingle Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina
Lerena, Maria Cecilia
MALOLACTIC FERMENTATION
LACTOBACILLUS PLANTARUM
MALBEC
WINE
title_short Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina
title_full Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina
title_fullStr Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina
title_full_unstemmed Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina
title_sort Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina
dc.creator.none.fl_str_mv Lerena, Maria Cecilia
Rojo, María Cecilia
Sari, Santiago Eduardo
Mercado, Laura Analia
Krieger Weber, Sybille
Combina, Mariana
author Lerena, Maria Cecilia
author_facet Lerena, Maria Cecilia
Rojo, María Cecilia
Sari, Santiago Eduardo
Mercado, Laura Analia
Krieger Weber, Sybille
Combina, Mariana
author_role author
author2 Rojo, María Cecilia
Sari, Santiago Eduardo
Mercado, Laura Analia
Krieger Weber, Sybille
Combina, Mariana
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv MALOLACTIC FERMENTATION
LACTOBACILLUS PLANTARUM
MALBEC
WINE
topic MALOLACTIC FERMENTATION
LACTOBACILLUS PLANTARUM
MALBEC
WINE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The current market requirements to obtain wines with enhanced complexity and varietal character propose the finding of new microorganisms capable to dominate at an early stage of the vinification, to drive the malolactic fermentation (MLF) and to contribute to new and distinctive sensory profiles of the wines. During MLF malic acid naturally present in must is converted into lactic acid by a decarboxylation reaction driven by lactic acid bacteria, mainly Oenococcus oeni. Although inoculation with O. oeni is widely used, this microorganism presents some limitations. Recently, a new strain of Lactobacillus plantarum suitable for MLF in high pH wines has been selected. This study evaluates the capacity of L. plantarum V22 starter culture to complete MLF at laboratory and semi-industrial scale in Malbec musts from Argentina. Malbec musts were co-inoculated with S. cerevisiae D254 and L. plantarum V22 to conduct alcoholic fermentation and MLF respectively. In semi-industrial experiments sequential inoculation with O. oeni VP41 was performed, as the reference MLF procedure used in the industry, to allow a comparison for the efficiency of malic acid degradation. The alcoholic fermentation was not affected by the co-inoculation strategy. Malic acid was partially or totally consumed in spite of a gradual decrease in L. plantarum viability in all conditions assessed. This study demonstrated the feasibility to use L. plantarum as a starter culture to conduct MLF in Malbec musts, additionally suggesting that the successful completion of MLF may be associated with pH evolution during the fermentation process, rather than to initial must pH.
Fil: Lerena, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Sari, Santiago Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Mercado, Laura Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Krieger Weber, Sybille. Lallemand; Alemania
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
description The current market requirements to obtain wines with enhanced complexity and varietal character propose the finding of new microorganisms capable to dominate at an early stage of the vinification, to drive the malolactic fermentation (MLF) and to contribute to new and distinctive sensory profiles of the wines. During MLF malic acid naturally present in must is converted into lactic acid by a decarboxylation reaction driven by lactic acid bacteria, mainly Oenococcus oeni. Although inoculation with O. oeni is widely used, this microorganism presents some limitations. Recently, a new strain of Lactobacillus plantarum suitable for MLF in high pH wines has been selected. This study evaluates the capacity of L. plantarum V22 starter culture to complete MLF at laboratory and semi-industrial scale in Malbec musts from Argentina. Malbec musts were co-inoculated with S. cerevisiae D254 and L. plantarum V22 to conduct alcoholic fermentation and MLF respectively. In semi-industrial experiments sequential inoculation with O. oeni VP41 was performed, as the reference MLF procedure used in the industry, to allow a comparison for the efficiency of malic acid degradation. The alcoholic fermentation was not affected by the co-inoculation strategy. Malic acid was partially or totally consumed in spite of a gradual decrease in L. plantarum viability in all conditions assessed. This study demonstrated the feasibility to use L. plantarum as a starter culture to conduct MLF in Malbec musts, additionally suggesting that the successful completion of MLF may be associated with pH evolution during the fermentation process, rather than to initial must pH.
publishDate 2016
dc.date.none.fl_str_mv 2016-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/180302
Lerena, Maria Cecilia; Rojo, María Cecilia; Sari, Santiago Eduardo; Mercado, Laura Analia; Krieger Weber, Sybille; et al.; Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina; South African Society for Enology & Viticulture; South African Journal of Enology and Viticulture; 37; 2; 7-2016; 115-123
0253-939X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/180302
identifier_str_mv Lerena, Maria Cecilia; Rojo, María Cecilia; Sari, Santiago Eduardo; Mercado, Laura Analia; Krieger Weber, Sybille; et al.; Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina; South African Society for Enology & Viticulture; South African Journal of Enology and Viticulture; 37; 2; 7-2016; 115-123
0253-939X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
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dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
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dc.publisher.none.fl_str_mv South African Society for Enology & Viticulture
publisher.none.fl_str_mv South African Society for Enology & Viticulture
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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