Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge

Autores
Flores, Naiquen Elizabeth; Rivas, Gabriel Alejandro; Guillade, Andrea Cecilia; Brizuela, Natalia Soledad; Navarro, Marina Edith; Tymczyszyn, Emma Elizabeth; Delfederico, Lucrecia; Perez, Carolina Fabiana; Semorile, Liliana Carmen; Valdes la Hens, Danay; Bravo Ferrada, Barbara Mercedes
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Malolactic fermentation conducted by lactic acid bacteria is essential for enhancing wine’s sensory qualities. Although this process can occur spontaneously through the action of native lactic acid bacteria (LAB) from the grapes and cellar, it carries risks such as increased volatile acidity, consumption of residual sugars, and the formation of undesirable metabolites like biogenic amines. This study evaluated the oenological potential of three innovative native malolactic fermentation starters (MLFS) on a pilot scale, aiming to offer local wineries cost-effective MLFS with native LAB strains. Alcoholic fermentation of Malbec grapes was carried out using a commercial yeast starter, followed by a sequential inoculation of native malolactic starters formulated with (i) mesophilic Lactiplantibacillus plantarum UNQLp11 and Oenococcus oeni UNQOe73.2, both from the Province of Río Negro; (ii) psychrotrophic Lentilactibacillus hilgardii UNQLh1.1 and Oenococcus oeni UNQOe19, both from the Province of Río Negro; (iii) mesophilic Lactiplantibacillus plantarum UNQLp1001, from the Province of Buenos Aires; and (iv) a commercial malolactic started, which served as a control. Malic acid was consumed by all starters. RAPD-PCR using M13 primer showed the native LAB’s capability for implantation in wine. A sensory analysis revealed distinct profiles for each formulation, despite having been inoculated at the end of the same alcoholic fermentation. These MLFS could replace imports, enhancing the region’s unique terroir.
Fil: Flores, Naiquen Elizabeth. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Rivas, Gabriel Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Guillade, Andrea Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Brizuela, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Navarro, Marina Edith. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Tymczyszyn, Emma Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Delfederico, Lucrecia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Perez, Carolina Fabiana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Valdes la Hens, Danay. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Bravo Ferrada, Barbara Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Materia
Malolactic fermentation
Innovative starters
Lactic acid bacteria
Sensory analysis
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:11336/278807
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/278807
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological ChallengeFlores, Naiquen ElizabethRivas, Gabriel AlejandroGuillade, Andrea CeciliaBrizuela, Natalia SoledadNavarro, Marina EdithTymczyszyn, Emma ElizabethDelfederico, LucreciaPerez, Carolina FabianaSemorile, Liliana CarmenValdes la Hens, DanayBravo Ferrada, Barbara MercedesMalolactic fermentationInnovative startersLactic acid bacteriaSensory analysishttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Malolactic fermentation conducted by lactic acid bacteria is essential for enhancing wine’s sensory qualities. Although this process can occur spontaneously through the action of native lactic acid bacteria (LAB) from the grapes and cellar, it carries risks such as increased volatile acidity, consumption of residual sugars, and the formation of undesirable metabolites like biogenic amines. This study evaluated the oenological potential of three innovative native malolactic fermentation starters (MLFS) on a pilot scale, aiming to offer local wineries cost-effective MLFS with native LAB strains. Alcoholic fermentation of Malbec grapes was carried out using a commercial yeast starter, followed by a sequential inoculation of native malolactic starters formulated with (i) mesophilic Lactiplantibacillus plantarum UNQLp11 and Oenococcus oeni UNQOe73.2, both from the Province of Río Negro; (ii) psychrotrophic Lentilactibacillus hilgardii UNQLh1.1 and Oenococcus oeni UNQOe19, both from the Province of Río Negro; (iii) mesophilic Lactiplantibacillus plantarum UNQLp1001, from the Province of Buenos Aires; and (iv) a commercial malolactic started, which served as a control. Malic acid was consumed by all starters. RAPD-PCR using M13 primer showed the native LAB’s capability for implantation in wine. A sensory analysis revealed distinct profiles for each formulation, despite having been inoculated at the end of the same alcoholic fermentation. These MLFS could replace imports, enhancing the region’s unique terroir.Fil: Flores, Naiquen Elizabeth. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; ArgentinaFil: Rivas, Gabriel Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Guillade, Andrea Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Brizuela, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Navarro, Marina Edith. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Tymczyszyn, Emma Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Delfederico, Lucrecia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Perez, Carolina Fabiana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Valdes la Hens, Danay. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Bravo Ferrada, Barbara Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaMultidisciplinary Digital Publishing Institute2025-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/278807Flores, Naiquen Elizabeth; Rivas, Gabriel Alejandro; Guillade, Andrea Cecilia; Brizuela, Natalia Soledad; Navarro, Marina Edith; et al.; Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge; Multidisciplinary Digital Publishing Institute; Fermentation; 11; 6; 6-2025; 1-172311-5637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/11/6/337info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11060337info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-01-14T11:53:57Zoai:ri.conicet.gov.ar:11336/278807instacron: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:34982026-01-14 11:53:57.516CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
title Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
spellingShingle Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
Flores, Naiquen Elizabeth
Malolactic fermentation
Innovative starters
Lactic acid bacteria
Sensory analysis
title_short Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
title_full Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
title_fullStr Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
title_full_unstemmed Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
title_sort Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
dc.creator.none.fl_str_mv Flores, Naiquen Elizabeth
Rivas, Gabriel Alejandro
Guillade, Andrea Cecilia
Brizuela, Natalia Soledad
Navarro, Marina Edith
Tymczyszyn, Emma Elizabeth
Delfederico, Lucrecia
Perez, Carolina Fabiana
Semorile, Liliana Carmen
Valdes la Hens, Danay
Bravo Ferrada, Barbara Mercedes
author Flores, Naiquen Elizabeth
author_facet Flores, Naiquen Elizabeth
Rivas, Gabriel Alejandro
Guillade, Andrea Cecilia
Brizuela, Natalia Soledad
Navarro, Marina Edith
Tymczyszyn, Emma Elizabeth
Delfederico, Lucrecia
Perez, Carolina Fabiana
Semorile, Liliana Carmen
Valdes la Hens, Danay
Bravo Ferrada, Barbara Mercedes
author_role author
author2 Rivas, Gabriel Alejandro
Guillade, Andrea Cecilia
Brizuela, Natalia Soledad
Navarro, Marina Edith
Tymczyszyn, Emma Elizabeth
Delfederico, Lucrecia
Perez, Carolina Fabiana
Semorile, Liliana Carmen
Valdes la Hens, Danay
Bravo Ferrada, Barbara Mercedes
author2_role author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Malolactic fermentation
Innovative starters
Lactic acid bacteria
Sensory analysis
topic Malolactic fermentation
Innovative starters
Lactic acid bacteria
Sensory analysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Malolactic fermentation conducted by lactic acid bacteria is essential for enhancing wine’s sensory qualities. Although this process can occur spontaneously through the action of native lactic acid bacteria (LAB) from the grapes and cellar, it carries risks such as increased volatile acidity, consumption of residual sugars, and the formation of undesirable metabolites like biogenic amines. This study evaluated the oenological potential of three innovative native malolactic fermentation starters (MLFS) on a pilot scale, aiming to offer local wineries cost-effective MLFS with native LAB strains. Alcoholic fermentation of Malbec grapes was carried out using a commercial yeast starter, followed by a sequential inoculation of native malolactic starters formulated with (i) mesophilic Lactiplantibacillus plantarum UNQLp11 and Oenococcus oeni UNQOe73.2, both from the Province of Río Negro; (ii) psychrotrophic Lentilactibacillus hilgardii UNQLh1.1 and Oenococcus oeni UNQOe19, both from the Province of Río Negro; (iii) mesophilic Lactiplantibacillus plantarum UNQLp1001, from the Province of Buenos Aires; and (iv) a commercial malolactic started, which served as a control. Malic acid was consumed by all starters. RAPD-PCR using M13 primer showed the native LAB’s capability for implantation in wine. A sensory analysis revealed distinct profiles for each formulation, despite having been inoculated at the end of the same alcoholic fermentation. These MLFS could replace imports, enhancing the region’s unique terroir.
Fil: Flores, Naiquen Elizabeth. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Rivas, Gabriel Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Guillade, Andrea Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Brizuela, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Navarro, Marina Edith. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Tymczyszyn, Emma Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Delfederico, Lucrecia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Perez, Carolina Fabiana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Valdes la Hens, Danay. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Bravo Ferrada, Barbara Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
description Malolactic fermentation conducted by lactic acid bacteria is essential for enhancing wine’s sensory qualities. Although this process can occur spontaneously through the action of native lactic acid bacteria (LAB) from the grapes and cellar, it carries risks such as increased volatile acidity, consumption of residual sugars, and the formation of undesirable metabolites like biogenic amines. This study evaluated the oenological potential of three innovative native malolactic fermentation starters (MLFS) on a pilot scale, aiming to offer local wineries cost-effective MLFS with native LAB strains. Alcoholic fermentation of Malbec grapes was carried out using a commercial yeast starter, followed by a sequential inoculation of native malolactic starters formulated with (i) mesophilic Lactiplantibacillus plantarum UNQLp11 and Oenococcus oeni UNQOe73.2, both from the Province of Río Negro; (ii) psychrotrophic Lentilactibacillus hilgardii UNQLh1.1 and Oenococcus oeni UNQOe19, both from the Province of Río Negro; (iii) mesophilic Lactiplantibacillus plantarum UNQLp1001, from the Province of Buenos Aires; and (iv) a commercial malolactic started, which served as a control. Malic acid was consumed by all starters. RAPD-PCR using M13 primer showed the native LAB’s capability for implantation in wine. A sensory analysis revealed distinct profiles for each formulation, despite having been inoculated at the end of the same alcoholic fermentation. These MLFS could replace imports, enhancing the region’s unique terroir.
publishDate 2025
dc.date.none.fl_str_mv 2025-06
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/11336/278807
Flores, Naiquen Elizabeth; Rivas, Gabriel Alejandro; Guillade, Andrea Cecilia; Brizuela, Natalia Soledad; Navarro, Marina Edith; et al.; Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge; Multidisciplinary Digital Publishing Institute; Fermentation; 11; 6; 6-2025; 1-17
2311-5637
CONICET Digital
CONICET
url http://hdl.handle.net/11336/278807
identifier_str_mv Flores, Naiquen Elizabeth; Rivas, Gabriel Alejandro; Guillade, Andrea Cecilia; Brizuela, Natalia Soledad; Navarro, Marina Edith; et al.; Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge; Multidisciplinary Digital Publishing Institute; Fermentation; 11; 6; 6-2025; 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/2311-5637/11/6/337
info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11060337
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
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dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
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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