Novel Malolactic Fermentation Starter Formulated Using Native Lactic Acid Bacteria Strains from a Re-Emerging Wine-Growing Region of Argentina—A Pilot Scale Vinification

Autores
Rivas, Gabriel Alejandro; Flores, Naiquen Elizabeth; Brizuela, Natalia Soledad; Guillade, Andrea Cecilia; Semorile, Liliana Carmen; Delfederico, Lucrecia
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Argentina ranks worldwide among the top ten wine producers, known for its diverse terroirs and Malbec as its emblematic varietal. Typically, the winemaking process involves alcoholic fermentation, led by yeasts, and malolactic fermentation (MLF), primarily driven by lactic acid bacteria (LAB). Oenococcus oeni and Lactiplantibacillus plantarum are recognised as the best-adapted LAB species for this process. Our previous research focused on a winery located in the southwest of Buenos Aires Province, a scarcely studied re-emerging region of Argentina, which showed a low relative abundance of LAB and incomplete MLF in various vintages. The current study involved the isolation, identification, typing, and use of native strains from the above-mentioned region to formulate a malolactic fermentation starter (MLFS) and to evaluate the strains’ malolactic performance at pilot-scale, implantation capacity and impact on wine aromatic profiles using HS-SPME-GC-FID/MS. Two selected autochthonous strains (Lpb. plantarum UNQLp1001 and a O. oeni UNQOe1101) from the re-emerging region successfully implanted in Malbec wine, achieving faster and more efficient MLF compared to spontaneous MLF. Moreover, the MLFS seems to have influenced the aromatic profile, reducing relative concentrations of alcohols, contributing to the decrease in the bitter and herbaceous notes, and increasing some esters (ethyl acetate, 2-phenethyl acetate, ethyl octanoate), that could enhance floral and fruity, notes. Expanding the availability of candidate strains to formulate native MLFS is a crucial technological tool for the wine industry. Thus, we propose the use of Lpb. plantarum UNQLp1001 and O. oeni UNQOe1101 as potential MLFS in Malbec wines from somewhat similar wine-producing regions. Additionally, the local winery can access a cost-effective MLFS with native LAB strains, enabling a more controlled MLF that preserves regional typicity. Moreover, these strains could enable technology transfer, potentially becoming the first malolactic starters in the region.
Fil: Rivas, Gabriel Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; Argentina
Fil: Flores, Naiquen Elizabeth. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; Argentina
Fil: Brizuela, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; Argentina
Fil: Guillade, Andrea Cecilia. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; Argentina
Fil: Delfederico, Lucrecia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; Argentina
Materia
lactic acid bacteria
malolactic fermentation starter
Malbec wine
pilot-scale fermentation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/266612
Acceder
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spelling Novel Malolactic Fermentation Starter Formulated Using Native Lactic Acid Bacteria Strains from a Re-Emerging Wine-Growing Region of Argentina—A Pilot Scale VinificationRivas, Gabriel AlejandroFlores, Naiquen ElizabethBrizuela, Natalia SoledadGuillade, Andrea CeciliaSemorile, Liliana CarmenDelfederico, Lucrecialactic acid bacteriamalolactic fermentation starterMalbec winepilot-scale fermentationhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Argentina ranks worldwide among the top ten wine producers, known for its diverse terroirs and Malbec as its emblematic varietal. Typically, the winemaking process involves alcoholic fermentation, led by yeasts, and malolactic fermentation (MLF), primarily driven by lactic acid bacteria (LAB). Oenococcus oeni and Lactiplantibacillus plantarum are recognised as the best-adapted LAB species for this process. Our previous research focused on a winery located in the southwest of Buenos Aires Province, a scarcely studied re-emerging region of Argentina, which showed a low relative abundance of LAB and incomplete MLF in various vintages. The current study involved the isolation, identification, typing, and use of native strains from the above-mentioned region to formulate a malolactic fermentation starter (MLFS) and to evaluate the strains’ malolactic performance at pilot-scale, implantation capacity and impact on wine aromatic profiles using HS-SPME-GC-FID/MS. Two selected autochthonous strains (Lpb. plantarum UNQLp1001 and a O. oeni UNQOe1101) from the re-emerging region successfully implanted in Malbec wine, achieving faster and more efficient MLF compared to spontaneous MLF. Moreover, the MLFS seems to have influenced the aromatic profile, reducing relative concentrations of alcohols, contributing to the decrease in the bitter and herbaceous notes, and increasing some esters (ethyl acetate, 2-phenethyl acetate, ethyl octanoate), that could enhance floral and fruity, notes. Expanding the availability of candidate strains to formulate native MLFS is a crucial technological tool for the wine industry. Thus, we propose the use of Lpb. plantarum UNQLp1001 and O. oeni UNQOe1101 as potential MLFS in Malbec wines from somewhat similar wine-producing regions. Additionally, the local winery can access a cost-effective MLFS with native LAB strains, enabling a more controlled MLF that preserves regional typicity. Moreover, these strains could enable technology transfer, potentially becoming the first malolactic starters in the region.Fil: Rivas, Gabriel Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; ArgentinaFil: Flores, Naiquen Elizabeth. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; ArgentinaFil: Brizuela, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; ArgentinaFil: Guillade, Andrea Cecilia. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; ArgentinaFil: Delfederico, Lucrecia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; ArgentinaMDPI2025-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/266612Rivas, Gabriel Alejandro; Flores, Naiquen Elizabeth; Brizuela, Natalia Soledad; Guillade, Andrea Cecilia; Semorile, Liliana Carmen; et al.; Novel Malolactic Fermentation Starter Formulated Using Native Lactic Acid Bacteria Strains from a Re-Emerging Wine-Growing Region of Argentina—A Pilot Scale Vinification; MDPI; Fermentation; 11; 3; 3-2025; 1-172311-5637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/11/3/140info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11030140info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-04-15T10:46:53Zoai:ri.conicet.gov.ar:11336/266612instacron: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:34982026-04-15 10:46:53.989CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Novel Malolactic Fermentation Starter Formulated Using Native Lactic Acid Bacteria Strains from a Re-Emerging Wine-Growing Region of Argentina—A Pilot Scale Vinification
title Novel Malolactic Fermentation Starter Formulated Using Native Lactic Acid Bacteria Strains from a Re-Emerging Wine-Growing Region of Argentina—A Pilot Scale Vinification
spellingShingle Novel Malolactic Fermentation Starter Formulated Using Native Lactic Acid Bacteria Strains from a Re-Emerging Wine-Growing Region of Argentina—A Pilot Scale Vinification
Rivas, Gabriel Alejandro
lactic acid bacteria
malolactic fermentation starter
Malbec wine
pilot-scale fermentation
title_short Novel Malolactic Fermentation Starter Formulated Using Native Lactic Acid Bacteria Strains from a Re-Emerging Wine-Growing Region of Argentina—A Pilot Scale Vinification
title_full Novel Malolactic Fermentation Starter Formulated Using Native Lactic Acid Bacteria Strains from a Re-Emerging Wine-Growing Region of Argentina—A Pilot Scale Vinification
title_fullStr Novel Malolactic Fermentation Starter Formulated Using Native Lactic Acid Bacteria Strains from a Re-Emerging Wine-Growing Region of Argentina—A Pilot Scale Vinification
title_full_unstemmed Novel Malolactic Fermentation Starter Formulated Using Native Lactic Acid Bacteria Strains from a Re-Emerging Wine-Growing Region of Argentina—A Pilot Scale Vinification
title_sort Novel Malolactic Fermentation Starter Formulated Using Native Lactic Acid Bacteria Strains from a Re-Emerging Wine-Growing Region of Argentina—A Pilot Scale Vinification
dc.creator.none.fl_str_mv Rivas, Gabriel Alejandro
Flores, Naiquen Elizabeth
Brizuela, Natalia Soledad
Guillade, Andrea Cecilia
Semorile, Liliana Carmen
Delfederico, Lucrecia
author Rivas, Gabriel Alejandro
author_facet Rivas, Gabriel Alejandro
Flores, Naiquen Elizabeth
Brizuela, Natalia Soledad
Guillade, Andrea Cecilia
Semorile, Liliana Carmen
Delfederico, Lucrecia
author_role author
author2 Flores, Naiquen Elizabeth
Brizuela, Natalia Soledad
Guillade, Andrea Cecilia
Semorile, Liliana Carmen
Delfederico, Lucrecia
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv lactic acid bacteria
malolactic fermentation starter
Malbec wine
pilot-scale fermentation
topic lactic acid bacteria
malolactic fermentation starter
Malbec wine
pilot-scale fermentation
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Argentina ranks worldwide among the top ten wine producers, known for its diverse terroirs and Malbec as its emblematic varietal. Typically, the winemaking process involves alcoholic fermentation, led by yeasts, and malolactic fermentation (MLF), primarily driven by lactic acid bacteria (LAB). Oenococcus oeni and Lactiplantibacillus plantarum are recognised as the best-adapted LAB species for this process. Our previous research focused on a winery located in the southwest of Buenos Aires Province, a scarcely studied re-emerging region of Argentina, which showed a low relative abundance of LAB and incomplete MLF in various vintages. The current study involved the isolation, identification, typing, and use of native strains from the above-mentioned region to formulate a malolactic fermentation starter (MLFS) and to evaluate the strains’ malolactic performance at pilot-scale, implantation capacity and impact on wine aromatic profiles using HS-SPME-GC-FID/MS. Two selected autochthonous strains (Lpb. plantarum UNQLp1001 and a O. oeni UNQOe1101) from the re-emerging region successfully implanted in Malbec wine, achieving faster and more efficient MLF compared to spontaneous MLF. Moreover, the MLFS seems to have influenced the aromatic profile, reducing relative concentrations of alcohols, contributing to the decrease in the bitter and herbaceous notes, and increasing some esters (ethyl acetate, 2-phenethyl acetate, ethyl octanoate), that could enhance floral and fruity, notes. Expanding the availability of candidate strains to formulate native MLFS is a crucial technological tool for the wine industry. Thus, we propose the use of Lpb. plantarum UNQLp1001 and O. oeni UNQOe1101 as potential MLFS in Malbec wines from somewhat similar wine-producing regions. Additionally, the local winery can access a cost-effective MLFS with native LAB strains, enabling a more controlled MLF that preserves regional typicity. Moreover, these strains could enable technology transfer, potentially becoming the first malolactic starters in the region.
Fil: Rivas, Gabriel Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; Argentina
Fil: Flores, Naiquen Elizabeth. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; Argentina
Fil: Brizuela, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; Argentina
Fil: Guillade, Andrea Cecilia. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; Argentina
Fil: Delfederico, Lucrecia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada; Argentina
description Argentina ranks worldwide among the top ten wine producers, known for its diverse terroirs and Malbec as its emblematic varietal. Typically, the winemaking process involves alcoholic fermentation, led by yeasts, and malolactic fermentation (MLF), primarily driven by lactic acid bacteria (LAB). Oenococcus oeni and Lactiplantibacillus plantarum are recognised as the best-adapted LAB species for this process. Our previous research focused on a winery located in the southwest of Buenos Aires Province, a scarcely studied re-emerging region of Argentina, which showed a low relative abundance of LAB and incomplete MLF in various vintages. The current study involved the isolation, identification, typing, and use of native strains from the above-mentioned region to formulate a malolactic fermentation starter (MLFS) and to evaluate the strains’ malolactic performance at pilot-scale, implantation capacity and impact on wine aromatic profiles using HS-SPME-GC-FID/MS. Two selected autochthonous strains (Lpb. plantarum UNQLp1001 and a O. oeni UNQOe1101) from the re-emerging region successfully implanted in Malbec wine, achieving faster and more efficient MLF compared to spontaneous MLF. Moreover, the MLFS seems to have influenced the aromatic profile, reducing relative concentrations of alcohols, contributing to the decrease in the bitter and herbaceous notes, and increasing some esters (ethyl acetate, 2-phenethyl acetate, ethyl octanoate), that could enhance floral and fruity, notes. Expanding the availability of candidate strains to formulate native MLFS is a crucial technological tool for the wine industry. Thus, we propose the use of Lpb. plantarum UNQLp1001 and O. oeni UNQOe1101 as potential MLFS in Malbec wines from somewhat similar wine-producing regions. Additionally, the local winery can access a cost-effective MLFS with native LAB strains, enabling a more controlled MLF that preserves regional typicity. Moreover, these strains could enable technology transfer, potentially becoming the first malolactic starters in the region.
publishDate 2025
dc.date.none.fl_str_mv 2025-03
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/11336/266612
Rivas, Gabriel Alejandro; Flores, Naiquen Elizabeth; Brizuela, Natalia Soledad; Guillade, Andrea Cecilia; Semorile, Liliana Carmen; et al.; Novel Malolactic Fermentation Starter Formulated Using Native Lactic Acid Bacteria Strains from a Re-Emerging Wine-Growing Region of Argentina—A Pilot Scale Vinification; MDPI; Fermentation; 11; 3; 3-2025; 1-17
2311-5637
CONICET Digital
CONICET
url http://hdl.handle.net/11336/266612
identifier_str_mv Rivas, Gabriel Alejandro; Flores, Naiquen Elizabeth; Brizuela, Natalia Soledad; Guillade, Andrea Cecilia; Semorile, Liliana Carmen; et al.; Novel Malolactic Fermentation Starter Formulated Using Native Lactic Acid Bacteria Strains from a Re-Emerging Wine-Growing Region of Argentina—A Pilot Scale Vinification; MDPI; Fermentation; 11; 3; 3-2025; 1-17
2311-5637
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/11/3/140
info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11030140
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
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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