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Research Article

Impact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni

Vasileios Englezos, Fabrizio Torchio, Paola Vagnoli, Sibylle Krieger-Weber, Kalliopi Rantsiou, Luca Cocolin
Am J Enol Vitic. April 2020 71: 157-165; published ahead of print January 29, 2020 ; DOI: 10.5344/ajev.2019.19061
Vasileios Englezos
1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
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Fabrizio Torchio
2Lallemand Italia, Via Rossini 14/B, 37060 Castel D’Azzano, VR, Italy
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Paola Vagnoli
2Lallemand Italia, Via Rossini 14/B, 37060 Castel D’Azzano, VR, Italy
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Sibylle Krieger-Weber
3Lallemand S.A., Korntal-Münchigen, Germany.
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Kalliopi Rantsiou
1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
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Luca Cocolin
1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
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  • For correspondence: lucasimone.cocolin@unito.it
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Abstract

Simultaneous inoculation of yeast and lactic acid bacteria (LAB) is considered a state-of-the-art strategy to reduce overall vinification time and improve microbiological stability of wines. This inoculation protocol sparked interest in selecting yeast and LAB strains to modulate malic acid consumption rate and wine composition. The study presented here addresses the impact on malic acid consumption and metabolite production of combining Saccharomyces cerevisiae strains with different fermentation rates and nutrition demands with Lactobacillus plantarum and Oenococcus oeni strains. S. cerevisiae strains in pure culture fermentations without LAB inoculation exhibited different patterns of malic acid consumption rate and metabolite production. Simultaneous S. cerevisiae and LAB inoculation influenced the kinetics of lactic acid production and titratable acidity in a LAB-strain dependent manner. Wines undergoing malolactic fermentation with L. plantarum ML Prime finished faster and contained more L-lactic acid than similar wines inoculated with O. oeni Lalvin VP41; however, the degree of acidification depended on the S. cerevisiae strain used to conduct alcoholic fermentation. This study reveals new knowledge about the use of L. plantarum in winemaking and shows the effect of S. cerevisiae strains with different enological characteristics, with or without LAB co-inoculation, on wine composition.

  • color
  • interactions
  • Lactobacillus plantarum
  • malolactic fermentation
  • Oenococcus oeni
  • Saccharomyces cerevisiae
  • Received August 2019.
  • Revision received October 2019.
  • Revision received November 2019.
  • Accepted December 2019.
  • © 2020 by the American Society for Enology and Viticulture
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Impact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni
Vasileios Englezos, Fabrizio Torchio, Paola Vagnoli, Sibylle Krieger-Weber, Kalliopi Rantsiou, Luca Cocolin
Am J Enol Vitic.  April 2020  71: 157-165;  published ahead of print January 29, 2020 ; DOI: 10.5344/ajev.2019.19061

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Impact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni
Vasileios Englezos, Fabrizio Torchio, Paola Vagnoli, Sibylle Krieger-Weber, Kalliopi Rantsiou, Luca Cocolin
Am J Enol Vitic.  April 2020  71: 157-165;  published ahead of print January 29, 2020 ; DOI: 10.5344/ajev.2019.19061
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