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Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains
- Source :
- Digital.CSIC. Repositorio Institucional del CSIC, instname
- Publication Year :
- 2017
-
Abstract
- The ability of Patagonian L. plantarum and O. oeni strains to change the volatile profile of a sterile Pinot noir wine was studied through fermentation assays, at laboratory scale. Two strains of each LAB species were selected based on data regarding to their ability to survive in wine and to consume L-malic acid. Both O. oeni strains but only one L. plantarum (UNQLp 11) strain were able to remain viable, consuming L-malic acid through the fermentation assay with a concomitant increase of L-lactic acid. The volatile profile of Pinot noir wine, before and after LAB inoculation, was measured by using HS-SPME gas chromatography technique. This analysis showed that alcohols were the main volatile compounds after alcoholic fermentation and that after fermentation with the selected LAB strains, a decrease in the volatile alcohols concentration and an increase in the volatile esters concentration could be observed. The O. oeni UNQOe 73.2 strain produced the most notable change in the volatile profile, with the production of some important odorant esters at higher concentration, compared to O. oeni UNQOe 31b strain. Although, L. plantarum UNQLp 11 strain showed a better performance in the consumption of L-malic acid, this strain had a low capacity to modify the volatile compounds profile after incubation in red wine. The results found in the present work showed that different strains selected as potential malolactic starters could have different behavior when are incubated in real wine. Although L. plantarum UNQLp 11 strain showed a good consumption of L-malic acid, the O. oeni UNQOe 73.2 strain exhibited superior capacity to improve the flavor of wine due to its esterase activity that produce an increase of fruity and creamy odorants.<br />This work was funded by grants from Universidad Nacional de Quilmes (Programa Microbiología Molecular Básica y Aplicada res No. 954/17), Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC-PBA), and ANPCyT (PICT 2014 No. 1395, PICT 2016 No. 3435). NB is fellow of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). LS is a member of the Research Career of CIC-BA; BMBF, ET are members of the Research Career of CONICET.
- Subjects :
- 0106 biological sciences
Food Handling
Malates
Wine
Ethanol fermentation
01 natural sciences
chemistry.chemical_compound
Vitis
Malic acid
Food science
Oenococcus
Oenococcus oeni
biology
Chemistry
Esterases
food and beverages
Esters
04 agricultural and veterinary sciences
040401 food science
Lactic acid
VOLATILE COMPOUNDS PROFILE
O. oeni
Chromatography, Gas
Otras Ingenierías y Tecnologías
Pinot noir wine
INGENIERÍAS Y TECNOLOGÍAS
Alimentos y Bebidas
0404 agricultural biotechnology
Species Specificity
010608 biotechnology
Malolactic fermentation
Humans
Volatile Organic Compounds
OENOCOCCUS OENI
WINE
LACTOBACILLUS PLANTARUM
biology.organism_classification
Flavor
Alcohols
Fruit
Fermentation
Odorants
L. plantarum
Lactobacillus plantarum
Food Science
Subjects
Details
- ISSN :
- 18737145
- Volume :
- 106
- Database :
- OpenAIRE
- Journal :
- Food research international (Ottawa, Ont.)
- Accession number :
- edsair.doi.dedup.....956856765d3668df3aa39a82768d7bda