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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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
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spelling Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter culturesPozo-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]Amino acidsLactobacillus plantarumMalolactic fermentationOenococcus oeniVolatile compoundsWineRed 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.2005info:eu-repo/semantics/articleSubtype: Articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://investigacion.unirioja.es/documentos/5bbc68bab750603269e80e74reponame:RIUR. Repositorio Institucional de la Universidad de La Riojainstname:Universidad de La Rioja (UR)Inglésinfo:eu-repo/semantics/altIdentifier/doi/10.1021/JF050739Yinfo:eu-repo/semantics/altIdentifier/wos/WOS:000232909500047info:eu-repo/semantics/altIdentifier/pmid/16248578info:eu-repo/semantics/altIdentifier/pissn/0021-8561Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures, 2005, vol. 53, núm. 22, pág. 8729-8735info:eu-repo/semantics/openAccessoai:portal.dialnet.es:doc/5bbc68bab750603269e80e742026-06-14T12:47:17Z
dc.title.none.fl_str_mv Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures
title Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures
spellingShingle Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures
Pozo-Bayón, M.A. [0000-0002-3706-9306]
Amino acids
Lactobacillus plantarum
Malolactic fermentation
Oenococcus oeni
Volatile compounds
Wine
title_short Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures
title_full Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures
title_fullStr Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures
title_full_unstemmed Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures
title_sort Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures
dc.creator.none.fl_str_mv 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]
author Pozo-Bayón, M.A. [0000-0002-3706-9306]
author_facet 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]
author_role author
author2 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]
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Amino acids
Lactobacillus plantarum
Malolactic fermentation
Oenococcus oeni
Volatile compounds
Wine
topic Amino acids
Lactobacillus plantarum
Malolactic fermentation
Oenococcus oeni
Volatile compounds
Wine
description 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.
publishDate 2005
dc.date.none.fl_str_mv 2005
dc.type.none.fl_str_mv info:eu-repo/semantics/article
Subtype: Article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://investigacion.unirioja.es/documentos/5bbc68bab750603269e80e74
url https://investigacion.unirioja.es/documentos/5bbc68bab750603269e80e74
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1021/JF050739Y
info:eu-repo/semantics/altIdentifier/wos/WOS:000232909500047
info:eu-repo/semantics/altIdentifier/pmid/16248578
info:eu-repo/semantics/altIdentifier/pissn/0021-8561
Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures, 2005, vol. 53, núm. 22, pág. 8729-8735
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:RIUR. Repositorio Institucional de la Universidad de La Rioja
instname:Universidad de La Rioja (UR)
instname_str Universidad de La Rioja (UR)
reponame_str RIUR. Repositorio Institucional de la Universidad de La Rioja
collection RIUR. Repositorio Institucional de la Universidad de La Rioja
repository.name.fl_str_mv
repository.mail.fl_str_mv
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