Colour evaluation of Pinot Noir and Merlot Wines after malolactic fermentation carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains

Autores
Olguin, Nair Temis; Delfederico, Lucrecia; Semorile, Liliana Carmen
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Malolactic fermentation is a complex process that involves many reactions aside from the decarboxylation of L-malic acid. But we still have only glimpses of that complexity. It is not clear if the phenolic composition and colour are affected by malolactic fermentation and, if so, to what extent. So, the aims of this study were: 1) to evaluate the behaviour of native Patagonian strains of Oenococcus oeni and Lactobacillus plantarum in two wine varieties, and 2) to analyse the effect of malolactic fermentation on the colour of these wines. Our results show that the survival of bacteria and L-malic acid decarboxylation is different depending on the lactic acid bacteria strain employed and the wine variety. In addition, we found that O. oeni can survive in wine even when L-malic acid is not being consumed. We found some correlations between MLF and colour-related parameters in Pinot noir but not for Merlot. In fact, some of the colour-related parameters measured in Merlot (total polyphenolic index, colour intensity, hue, as well as the CIELAB parameters) were affected even when L-malic acid was not being consumed.
Fil: Olguin, Nair Temis. 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: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Materia
LACTIC ACID BACTERIA
LACTOBACILLUS PLANTARUM
MALOLACTIC FERMENTATION
OENOCOCCUS OENI
POLYPHENOLS
TANNINS
WINE COLOUR
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/169279
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/169279
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Colour evaluation of Pinot Noir and Merlot Wines after malolactic fermentation carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native StrainsOlguin, Nair TemisDelfederico, LucreciaSemorile, Liliana CarmenLACTIC ACID BACTERIALACTOBACILLUS PLANTARUMMALOLACTIC FERMENTATIONOENOCOCCUS OENIPOLYPHENOLSTANNINSWINE COLOURhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Malolactic fermentation is a complex process that involves many reactions aside from the decarboxylation of L-malic acid. But we still have only glimpses of that complexity. It is not clear if the phenolic composition and colour are affected by malolactic fermentation and, if so, to what extent. So, the aims of this study were: 1) to evaluate the behaviour of native Patagonian strains of Oenococcus oeni and Lactobacillus plantarum in two wine varieties, and 2) to analyse the effect of malolactic fermentation on the colour of these wines. Our results show that the survival of bacteria and L-malic acid decarboxylation is different depending on the lactic acid bacteria strain employed and the wine variety. In addition, we found that O. oeni can survive in wine even when L-malic acid is not being consumed. We found some correlations between MLF and colour-related parameters in Pinot noir but not for Merlot. In fact, some of the colour-related parameters measured in Merlot (total polyphenolic index, colour intensity, hue, as well as the CIELAB parameters) were affected even when L-malic acid was not being consumed.Fil: Olguin, Nair Temis. 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: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; ArgentinaSouth African Society for Enology and Viticulture2020-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/169279Olguin, Nair Temis; Delfederico, Lucrecia; Semorile, Liliana Carmen; Colour evaluation of Pinot Noir and Merlot Wines after malolactic fermentation carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains; South African Society for Enology and Viticulture; South African Journal of Enology and Viticulture; 41; 2; 12-2020; 210-2170253-939XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.journals.ac.za/index.php/sajev/article/view/4069info:eu-repo/semantics/altIdentifier/doi/10.21548/41-2-4069info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:45:28Zoai:ri.conicet.gov.ar:11336/169279instacron: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 09:45:29.097CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Colour evaluation of Pinot Noir and Merlot Wines after malolactic fermentation carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains
title Colour evaluation of Pinot Noir and Merlot Wines after malolactic fermentation carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains
spellingShingle Colour evaluation of Pinot Noir and Merlot Wines after malolactic fermentation carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains
Olguin, Nair Temis
LACTIC ACID BACTERIA
LACTOBACILLUS PLANTARUM
MALOLACTIC FERMENTATION
OENOCOCCUS OENI
POLYPHENOLS
TANNINS
WINE COLOUR
title_short Colour evaluation of Pinot Noir and Merlot Wines after malolactic fermentation carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains
title_full Colour evaluation of Pinot Noir and Merlot Wines after malolactic fermentation carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains
title_fullStr Colour evaluation of Pinot Noir and Merlot Wines after malolactic fermentation carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains
title_full_unstemmed Colour evaluation of Pinot Noir and Merlot Wines after malolactic fermentation carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains
title_sort Colour evaluation of Pinot Noir and Merlot Wines after malolactic fermentation carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains
dc.creator.none.fl_str_mv Olguin, Nair Temis
Delfederico, Lucrecia
Semorile, Liliana Carmen
author Olguin, Nair Temis
author_facet Olguin, Nair Temis
Delfederico, Lucrecia
Semorile, Liliana Carmen
author_role author
author2 Delfederico, Lucrecia
Semorile, Liliana Carmen
author2_role author
author
dc.subject.none.fl_str_mv LACTIC ACID BACTERIA
LACTOBACILLUS PLANTARUM
MALOLACTIC FERMENTATION
OENOCOCCUS OENI
POLYPHENOLS
TANNINS
WINE COLOUR
topic LACTIC ACID BACTERIA
LACTOBACILLUS PLANTARUM
MALOLACTIC FERMENTATION
OENOCOCCUS OENI
POLYPHENOLS
TANNINS
WINE COLOUR
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Malolactic fermentation is a complex process that involves many reactions aside from the decarboxylation of L-malic acid. But we still have only glimpses of that complexity. It is not clear if the phenolic composition and colour are affected by malolactic fermentation and, if so, to what extent. So, the aims of this study were: 1) to evaluate the behaviour of native Patagonian strains of Oenococcus oeni and Lactobacillus plantarum in two wine varieties, and 2) to analyse the effect of malolactic fermentation on the colour of these wines. Our results show that the survival of bacteria and L-malic acid decarboxylation is different depending on the lactic acid bacteria strain employed and the wine variety. In addition, we found that O. oeni can survive in wine even when L-malic acid is not being consumed. We found some correlations between MLF and colour-related parameters in Pinot noir but not for Merlot. In fact, some of the colour-related parameters measured in Merlot (total polyphenolic index, colour intensity, hue, as well as the CIELAB parameters) were affected even when L-malic acid was not being consumed.
Fil: Olguin, Nair Temis. 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: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
description Malolactic fermentation is a complex process that involves many reactions aside from the decarboxylation of L-malic acid. But we still have only glimpses of that complexity. It is not clear if the phenolic composition and colour are affected by malolactic fermentation and, if so, to what extent. So, the aims of this study were: 1) to evaluate the behaviour of native Patagonian strains of Oenococcus oeni and Lactobacillus plantarum in two wine varieties, and 2) to analyse the effect of malolactic fermentation on the colour of these wines. Our results show that the survival of bacteria and L-malic acid decarboxylation is different depending on the lactic acid bacteria strain employed and the wine variety. In addition, we found that O. oeni can survive in wine even when L-malic acid is not being consumed. We found some correlations between MLF and colour-related parameters in Pinot noir but not for Merlot. In fact, some of the colour-related parameters measured in Merlot (total polyphenolic index, colour intensity, hue, as well as the CIELAB parameters) were affected even when L-malic acid was not being consumed.
publishDate 2020
dc.date.none.fl_str_mv 2020-12
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/11336/169279
Olguin, Nair Temis; Delfederico, Lucrecia; Semorile, Liliana Carmen; Colour evaluation of Pinot Noir and Merlot Wines after malolactic fermentation carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains; South African Society for Enology and Viticulture; South African Journal of Enology and Viticulture; 41; 2; 12-2020; 210-217
0253-939X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/169279
identifier_str_mv Olguin, Nair Temis; Delfederico, Lucrecia; Semorile, Liliana Carmen; Colour evaluation of Pinot Noir and Merlot Wines after malolactic fermentation carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains; South African Society for Enology and Viticulture; South African Journal of Enology and Viticulture; 41; 2; 12-2020; 210-217
0253-939X
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.journals.ac.za/index.php/sajev/article/view/4069
info:eu-repo/semantics/altIdentifier/doi/10.21548/41-2-4069
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv South African Society for Enology and Viticulture
publisher.none.fl_str_mv South African Society for Enology and Viticulture
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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score 13.13397

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