Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina

Autores
Lerena, Marí­a Cecilia; Sari, Santiago Eduardo; Mercado, Laura Analia; Krieger-Weber, Sibylle; Combina, Mariana; Rojo, Marí­a Cristina
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 of driving the malolactic fermentation (MLF) and contributing to new and distinctive sensory profiles in wines. During MLF, malic acid naturally present in the must is converted into lactic acid by a decarboxylation reaction driven by lactic acid bacteria. Recently, a new strain of Lactobacillus plantarum suitable for MLF in high-pH wines was selected. This study evaluates the capacity of the L. plantarum V22 starter culture to complete MLF at laboratory and semi-industrial scale in different Malbec musts from Argentina. Malbec musts were co-inoculated with S. cerevisiae D254 and L. plantarum V22 to conduct alcoholic fermentation and MLF respectively. Two groups of Malbec musts were identified according to the ability of L. plantarum to consume malic acid. A first group, called “High Feasibility for MLF”, is characterised by the high viability of L. plantarum and the completion of MLF. On the other hand, a second group was identified, termed “Partial Feasibility for MLF”, and is characterised by a decreased viability of L. plantarum and incomplete MLF. This study shows that the capacity of L. plantarum to conduct MLF in Malbec musts is dependent on must composition, further suggesting that the evolution of pH during the fermentation process, rather than initial pH, is a critical factor affecting the successful completion of MLF
EEA Mendoza
Fil: Lerena, Marí­a Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina.
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rojo, Marí­a Cristina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Krieger-Weber, Sibylle. Lallemand S.A.; Alemania
Fuente
South african journal of enology and viticulture 37 (2) : 115-123. (2016)
Materia
Fermentación Maloláctica
Lactobacillus Plantarum
Vinos
Malolactic Fermentation
Wines
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/1382
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spelling Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from ArgentinaLerena, Marí­a CeciliaSari, Santiago EduardoMercado, Laura AnaliaKrieger-Weber, SibylleCombina, MarianaRojo, Marí­a CristinaFermentación MalolácticaLactobacillus PlantarumVinosMalolactic FermentationWinesThe current market requirements to obtain wines with enhanced complexity and varietal character propose the finding of new microorganisms capable of driving the malolactic fermentation (MLF) and contributing to new and distinctive sensory profiles in wines. During MLF, malic acid naturally present in the must is converted into lactic acid by a decarboxylation reaction driven by lactic acid bacteria. Recently, a new strain of Lactobacillus plantarum suitable for MLF in high-pH wines was selected. This study evaluates the capacity of the L. plantarum V22 starter culture to complete MLF at laboratory and semi-industrial scale in different Malbec musts from Argentina. Malbec musts were co-inoculated with S. cerevisiae D254 and L. plantarum V22 to conduct alcoholic fermentation and MLF respectively. Two groups of Malbec musts were identified according to the ability of L. plantarum to consume malic acid. A first group, called “High Feasibility for MLF”, is characterised by the high viability of L. plantarum and the completion of MLF. On the other hand, a second group was identified, termed “Partial Feasibility for MLF”, and is characterised by a decreased viability of L. plantarum and incomplete MLF. This study shows that the capacity of L. plantarum to conduct MLF in Malbec musts is dependent on must composition, further suggesting that the evolution of pH during the fermentation process, rather than initial pH, is a critical factor affecting the successful completion of MLFEEA MendozaFil: Lerena, Marí­a Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina.Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rojo, Marí­a Cristina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Krieger-Weber, Sibylle. Lallemand S.A.; Alemania2017-10-03T11:41:09Z2017-10-03T11:41:09Z2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1382https://www.sasev.org/journal/list-of-journals/malolactic-fermentation-induced-by-lactobacillus-plantarum-in-malbec-wines-from-argentina/?id=14&entryId=3040253-939XSouth african journal of enology and viticulture 37 (2) : 115-123. (2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología AgropecuariaengArgentina (nation)info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:47:04Zoai:localhost:20.500.12123/1382instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:05.567INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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, Marí­a Cecilia
Fermentación Maloláctica
Lactobacillus Plantarum
Vinos
Malolactic Fermentation
Wines
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, Marí­a Cecilia
Sari, Santiago Eduardo
Mercado, Laura Analia
Krieger-Weber, Sibylle
Combina, Mariana
Rojo, Marí­a Cristina
author Lerena, Marí­a Cecilia
author_facet Lerena, Marí­a Cecilia
Sari, Santiago Eduardo
Mercado, Laura Analia
Krieger-Weber, Sibylle
Combina, Mariana
Rojo, Marí­a Cristina
author_role author
author2 Sari, Santiago Eduardo
Mercado, Laura Analia
Krieger-Weber, Sibylle
Combina, Mariana
Rojo, Marí­a Cristina
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Fermentación Maloláctica
Lactobacillus Plantarum
Vinos
Malolactic Fermentation
Wines
topic Fermentación Maloláctica
Lactobacillus Plantarum
Vinos
Malolactic Fermentation
Wines
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 of driving the malolactic fermentation (MLF) and contributing to new and distinctive sensory profiles in wines. During MLF, malic acid naturally present in the must is converted into lactic acid by a decarboxylation reaction driven by lactic acid bacteria. Recently, a new strain of Lactobacillus plantarum suitable for MLF in high-pH wines was selected. This study evaluates the capacity of the L. plantarum V22 starter culture to complete MLF at laboratory and semi-industrial scale in different Malbec musts from Argentina. Malbec musts were co-inoculated with S. cerevisiae D254 and L. plantarum V22 to conduct alcoholic fermentation and MLF respectively. Two groups of Malbec musts were identified according to the ability of L. plantarum to consume malic acid. A first group, called “High Feasibility for MLF”, is characterised by the high viability of L. plantarum and the completion of MLF. On the other hand, a second group was identified, termed “Partial Feasibility for MLF”, and is characterised by a decreased viability of L. plantarum and incomplete MLF. This study shows that the capacity of L. plantarum to conduct MLF in Malbec musts is dependent on must composition, further suggesting that the evolution of pH during the fermentation process, rather than initial pH, is a critical factor affecting the successful completion of MLF
EEA Mendoza
Fil: Lerena, Marí­a Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina.
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rojo, Marí­a Cristina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Krieger-Weber, Sibylle. Lallemand S.A.; Alemania
description The current market requirements to obtain wines with enhanced complexity and varietal character propose the finding of new microorganisms capable of driving the malolactic fermentation (MLF) and contributing to new and distinctive sensory profiles in wines. During MLF, malic acid naturally present in the must is converted into lactic acid by a decarboxylation reaction driven by lactic acid bacteria. Recently, a new strain of Lactobacillus plantarum suitable for MLF in high-pH wines was selected. This study evaluates the capacity of the L. plantarum V22 starter culture to complete MLF at laboratory and semi-industrial scale in different Malbec musts from Argentina. Malbec musts were co-inoculated with S. cerevisiae D254 and L. plantarum V22 to conduct alcoholic fermentation and MLF respectively. Two groups of Malbec musts were identified according to the ability of L. plantarum to consume malic acid. A first group, called “High Feasibility for MLF”, is characterised by the high viability of L. plantarum and the completion of MLF. On the other hand, a second group was identified, termed “Partial Feasibility for MLF”, and is characterised by a decreased viability of L. plantarum and incomplete MLF. This study shows that the capacity of L. plantarum to conduct MLF in Malbec musts is dependent on must composition, further suggesting that the evolution of pH during the fermentation process, rather than initial pH, is a critical factor affecting the successful completion of MLF
publishDate 2016
dc.date.none.fl_str_mv 2016
2017-10-03T11:41:09Z
2017-10-03T11:41:09Z
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/20.500.12123/1382
https://www.sasev.org/journal/list-of-journals/malolactic-fermentation-induced-by-lactobacillus-plantarum-in-malbec-wines-from-argentina/?id=14&entryId=304
0253-939X
url http://hdl.handle.net/20.500.12123/1382
https://www.sasev.org/journal/list-of-journals/malolactic-fermentation-induced-by-lactobacillus-plantarum-in-malbec-wines-from-argentina/?id=14&entryId=304
identifier_str_mv 0253-939X
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv Argentina (nation)
dc.source.none.fl_str_mv South african journal of enology and viticulture 37 (2) : 115-123. (2016)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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