Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures

Red wine amino acids and volatile compounds were analyzed before and after malolactic fermentation carried out by four different starter cultures of the species Oenococcus oeni and Lactobacillus plantarum. The purpose of this study was to determine whether differences can be attributed to the lactic...

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Detalles Bibliográficos
Autores: Pozo-Bayón, M.A. [0000-0002-3706-9306], G-Alegría, E. [0000-0003-4159-0206], Polo, M.C., Tenorio, C. [0000-0002-8099-1208], Martín-Álvarez, P.J., Calvo De La Banda, M.T., Ruiz-Larrea, F. [0000-0001-5610-7745], Moreno-Arribas, M.V. [0000-0002-4136-595X]
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2005
País:España
Institución:Universidad de La Rioja (UR)
Repositorio:RIUR. Repositorio Institucional de la Universidad de La Rioja
OAI Identifier:oai:portal.dialnet.es:doc/5bbc68bab750603269e80e74
Acceso en línea:https://investigacion.unirioja.es/documentos/5bbc68bab750603269e80e74
Access Level:acceso abierto
Palabra clave:Amino acids
Lactobacillus plantarum
Malolactic fermentation
Oenococcus oeni
Volatile compounds
Wine
Descripción
Sumario:Red wine amino acids and volatile compounds were analyzed before and after malolactic fermentation carried out by four different starter cultures of the species Oenococcus oeni and Lactobacillus plantarum. The purpose of this study was to determine whether differences can be attributed to the lactic acid bacteria strain used in this important step of the wine-making process. The malolactic cultures selected for this study were indigenous wine lactic acid bacteria strains. The data were evaluated using different multivariate analysis techniques. Results showed different malolactic behaviors for O. oeni and L. plantarum and significant metabolic differences between both species. A degree of diversity was found within each lactic acid bacteria group, since wines presented specific characteristics depending on the lactic acid bacteria strain used. In all cases, malolactic fermentation seemed to modify the amino acid and volatile composition of the wine. © 2005 American Chemical Society.

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