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Effect of malolactic fermentation by P ediococcus damnosus on the composition and sensory profile of A lbariño and C aiño white wines
Author(s) -
Juega M.,
Costantini A.,
Bonello F.,
Cravero M.C.,
MartinezRodriguez A.J.,
Carrascosa A.V.,
GarciaMoruno E.
Publication year - 2014
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12392
Subject(s) - oenococcus oeni , malolactic fermentation , wine , food science , pediococcus , starter , fermentation , chemistry , biology , ethanol fermentation , sensory analysis , lactic acid , bacteria , lactobacillus , genetics
Aim This study was aimed to investigate the influence of malolactic fermentation ( MLF ) on sensory profile and organoleptic characteristics of A lbariño and C aiño white wines. Methods and Results Autochthonous bacteria were isolated from wines after alcoholic fermentation ( AF ) and further identified as P ediococcus damnosus by 16 S rRNA gene sequence analysis. When a commercial Oenococcus oeni starter was inoculated into A lbariño and C aiño white wines to perform MLF , which was checked by HPLC quantification of malic and lactic acids, it was shown that autochthonous Ped. damnosus strains were able to predominate over the commercial O . oeni starter and perform MLF in C aiño wine. By contrast, neither commercial strain nor indigenous P ediococcus carried out MLF in A lbariño wine. However, MLF was achieved when autochthonous strains that predominated in C aiño were inoculated into A lbariño. Sensory analysis showed that after the MLF A lbariño increased its body and softness, while C aiño result a more mature wine. Conclusions MLF can positively affect A lbariño and C aiño wines giving them new attributes. Pediococci isolated and characterized in this work can successfully perform MLF without negative effects on the wine, because no production of biogenic amines or exopolysaccharides by the selected pediococcus strains was detected. Significance and Impact of the Study The effect of MLF in the sensory profile of A lbariño and C aiño wines has never been studied before. Results obtained in this work showed that P ed. damnosus strains can be considered as a new topic of investigation on malolactic starter.