Abstract
Wine color is an important sensory attribute originating from the anthocyanins present in grape skin. The present study is aimed toward assessing the involvement or interference of the bacterial cells (Oenococcus oeni and Lactobacillus plantarum mixed culture) on adsorption of Shiraz anthocyanins during co-inoculation with yeast. The yeast-bacterial interactions during co-malolactic fermentation (Co-MLF) resulted in higher glucosides and vitisin B, lower coumaryl and caffeyl anthocyanins when compared to sequential malolactic fermentation (Seq-MLF) and alcoholic fermentation (AF) wines. However, the detailed profiling of lees revealed that there are no significant differences in the anthocyanin adsorption pattern between AF and MLF inoculations, even though such significant differences were observed in wine. Lees mainly contained acylated anthocyanins of peonidin and malvidin, indicating hydrophobic interactions involved in adsorption. Overall, yeast-bacterial interaction during MLF has a drastic influence on the final wine composition, with adsorption being one of the minor variables governing the anthocyanin changes. Further, the incorporation of L. plantarum strain for co-inoculation resulted in higher pyranoanthocyanin and hence, could be a strategy to tackle loss of color during co- inoculation.
- Received April 2019.
- Revision received September 2019.
- Revision received October 2019.
- Accepted November 2019.
- Published online December 2019
- ©2019 by the American Society for Enology and Viticulture
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