Wine Volatile and Amino Acid Composition after Malolactic Fermentation:  Effect of Oenococcus oeni and Lactobacillus plantarum Starter Cultures

M. A. Pozo-Bayón,† E. G-Alegría,‡ M. C. Polo,† C. Tenorio,‡ P. J. Martín-Álvarez,† M. T. Calvo de la Banda,‡ F. Ruiz-Larrea,‡ and M. V. Moreno-Arribas*†
Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientficas (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain, and Department of Food and Agriculture, University of La Rioja, Av. Madre de Dios 51, 26006 Logroo, Spain
J. Agric. Food Chem., 2005, 53 (22), pp 8729–8735
DOI: 10.1021/jf050739y
Publication Date (Web): October 6, 2005
Copyright © 2005 American Chemical Society
†

 Consejo Superior de Investigaciones Científicas (CSIC).

,
‡

 University of La Rioja.

,
*

 Corresponding author. Tel.:  (34) 91 5622900, ext. 363. Fax:  (34) 91 5644853. E-mail:  mvmoreno@ifi.csic.es.

Abstract

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.

Keywords: Oenococcus oeni; Lactobacillus plantarum; wine; malolactic fermentation; amino acids; volatile compounds

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History

  • Published In Issue November 02, 2005
  • Received for review April 1, 2005. Revised manuscript received July 22, 2005. Accepted July 28, 2005. This work was supported by grants INIA-VIN03-043-C3 and AGL2003-02436, from the Ministerio de Ciencia y Tecnologia and grant ACPI 2004/01 from the Autonomous Community of La Rioja.

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