Malolactic fermentation of Tempranillo wine: contribution of the lactic acid bacteria inoculation to sensory quality and chemical composition

Summary Malolactic fermentation (MLF) of Tempranillo Rioja wines (Spain) inoculated with two lactic acid bacteria (LAB) strains were studied and compared with spontaneous MLF. Inoculation with selected Oenococcus oeni lyophila shortened MLF duration up to 19 days and lead to wines with more fresh and fruity characters, especially when implantation was 100%. We demonstrated modifications in the concentration of volatile and nitrogenous compounds and a good correlation between analytical and sensory attributes was also noted. In addition, the low initial amino acid concentration and the consumption of these compounds by the inoculated yeast strain during alcoholic fermentation resulted in wines with very low biogenic amines levels (under 3.75 mg L−1) after MLF and 3 month storage period in all cases. The results showed the significance of choose the most suitable starter to elaborate quality wines and suggest the control of amino acid content in must and wine to prevent the formation of biogenic amines.

[1]  P. Hernández-Orte,et al.  Biogenic amine synthesis in high quality Tempranillo wines. Relationship with lactic acid bacteria and vinification conditions , 2011, Annals of Microbiology.

[2]  M. Glória,et al.  Influence of alcoholic and malolactic starter cultures on bioactive amines in Merlot wines , 2009 .

[3]  E. Boido,et al.  The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine. , 2009, Journal of agricultural and food chemistry.

[4]  E. G. Romero,et al.  Biogenic amine production by Oenococcus oeni isolates from malolactic fermentation of Tempranillo wine. , 2009 .

[5]  M. Moreno-Arribas,et al.  Wine chemistry and biochemistry , 2009 .

[6]  E. G. Romero,et al.  Amino acids and biogenic amines during spontaneous malolactic fermentation in Tempranillo red wines , 2008 .

[7]  V. Ferreira,et al.  Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation , 2008 .

[8]  G. de Revel,et al.  Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeni , 2008, Journal of applied microbiology.

[9]  M. Moreno-Arribas,et al.  Contribution of malolactic fermentation by Oenococcus oeni and Lactobacillus plantarum to the changes in the nonanthocyanin polyphenolic composition of red wine. , 2007, Journal of agricultural and food chemistry.

[10]  C. Torres,et al.  Evidence of mixed wild populations of Oenococcus oeni strains during wine spontaneous malolactic fermentations , 2007 .

[11]  Xu Chang-hu,et al.  A survey of biogenic amines in chinese red wines , 2007 .

[12]  S. Kallithraka,et al.  Evolution of malolactic bacteria and biogenic amines during spontaneous malolactic fermentations in a Greek winery , 2006, Letters in applied microbiology.

[13]  M. Moreno-Arribas,et al.  Formation of biogenic amines throughout the industrial manufacture of red wine. , 2006, Journal of food protection.

[14]  R. Lovitt,et al.  Performance assessment of malolactic fermenting bacteria Oenococcus oeni and Lactobacillus brevis in continuous culture , 2006, Applied Microbiology and Biotechnology.

[15]  L. Moio,et al.  Changes in the concentration of yeast-derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni. , 2005, Journal of agricultural and food chemistry.

[16]  M. Moreno-Arribas,et al.  Wine volatile and amino acid composition after malolactic fermentation: effect of Oenococcus oeni and Lactobacillus plantarum starter cultures. , 2005, Journal of agricultural and food chemistry.

[17]  Eveline J. Bartowsky,et al.  Yeast and bacterial modulation of wine aroma and flavour , 2005 .

[18]  J. M. Landete,et al.  Biogenic amines in wines from three Spanish regions. , 2005, Journal of agricultural and food chemistry.

[19]  E. Bartowsky,et al.  The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond. , 2004, International journal of food microbiology.

[20]  Maurizio Ugliano,et al.  Hydrolysis of wine aroma precursors during malolactic fermentation with four commercial starter cultures of Oenococcus oeni. , 2003, Journal of agricultural and food chemistry.

[21]  Shao-Quan Liu,et al.  Malolactic fermentation in wine – beyond deacidification , 2002 .

[22]  V. Ferreira,et al.  Fast analysis of important wine volatile compounds development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts. , 2001, Journal of chromatography. A.

[23]  J. Gil,et al.  Improvement of volatile composition of wines by controlled addition of malolactic bacteria , 1999 .

[24]  J. Nielsen,et al.  Control of Flavor Development in Wine during and after Malolactic Fermentation by Oenococcus oeni , 1999, Applied and Environmental Microbiology.

[25]  S. Torriani,et al.  Design and evaluation of malolactic enzyme gene targeted primers for rapid identification and detection of Oenococcus oeni in wine , 1998, Letters in applied microbiology.

[26]  M. Íñiguez,et al.  Changes in amino acids during the alcoholic fermentation of grape juice at different temperatures , 1996 .

[27]  T. H. Lee,et al.  Practical Implications of Malolactic Fermentation: A Review , 1985, American Journal of Enology and Viticulture.

[28]  Y. Glories.  Recherches sur la matière colorante des vins rouges , 1978 .

[29]  P. Ribereau-gayon,et al.  [Determination of anthocyanins in red wine]. , 1965, Bulletin de la Societe chimique de France.