Abstract
The objective was to isolate lactic acid bacteria (LAB) from southern Brazil’s wines and investigate their potential as starter cultures for malolactic fermentation (MLF) in Merlot (ME) and Cabernet Sauvignon (CS) wines through the fermentative capacity. The LAB were isolated from CS, ME, and Pinot Noir (PN) wines in the 2016 and 2017 harvests and evaluated for morphological (color and shape of the colonies), genetic, fermentative (increase in pH, acidity reduction, preservation of anthocyanins, decarboxylation of L-malic acid, yield of L-lactic acid, and content of reduced sugars), and sensory characteristics. Four strains were identified as Oenococcus oeni [CS(16)3B1, ME(16)1A1, ME(17)26, and PN(17)65], one as Lactiplantibacillus plantarum [PN(17)75], and one as Paucilactobacillus suebicus [CS(17)5]. Isolates were evaluated in the MLF and compared to a commercial strain (O. oeni), as well as a control (without inoculation and spontaneous MLF), and standard (without MLF). CS(16)3B1 and ME(17)26 isolates finished the MLF for CS and ME wines, respectively, after 35 days, similar to the commercial strain, and CS(17)5 and ME(16)1A1 isolates ended the MLF in 45 days. In the sensory analysis, ME wines with isolated strains received better scores for flavor and overall quality than the control. Compared to the commercial strain, CS(16)3B1 isolate obtained the highest scores for buttery flavor and taste persistence. CS(17)5 isolate received the higher scores for a fruity flavor and overall quality and the lowest for a buttery flavor. The native LAB displayed MLF potential, regardless of the year and grape species from which they were isolated.
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Acknowledgements
The authors thank the Coordination for the Improvement of Higher Education Personnel (CAPES), National Council for Scientific and Technological Development (CNPq), Research Support Foundation of the State of Rio Grande do Sul (FAPERGS), Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS) and Regional Integrated University of Alto Uruguai e das Missões (URI Erechim).
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S.P.S.M, E.V, and R.L.C conceptualized the work. All authors analyzed, interpreted the data, and wrote the manuscript. All authors read and approved the final manuscript.
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Descriptor terms, definitions and references used in the training stage of tasters for red wine
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Miotto, S.P.S., Fensterseifer, L.C., de Souza Hassemer, G. et al. Malolactic fermentation of lactic acid bacteria isolated from southern Brazilian red wine. World J Microbiol Biotechnol 39, 201 (2023). https://doi.org/10.1007/s11274-023-03645-w
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DOI: https://doi.org/10.1007/s11274-023-03645-w