Ethanol-tolerant lactic acid bacteria strains as a basis for efficient malolactic fermentation in wine: evaluation of experimentally evolved lactic acid bacteria and winery isolates
Ethanol-tolerant lactic acid bacteria strains as a basis for efficient malolactic fermentation in wine: evaluation of experimentally evolved lactic acid bacteria and winery isolates
Background and Aims: Reliable malolactic fermentation (MLF) is essential for process efficiency and spoilage prevention in wine. This study extends previous research in our laboratory, aimed at the development and selection of new bacterial strains for reliable MLF in wine, focusing on ethanol-tolerant lactic acid bacteria (LAB) strains. Sensory differences of seven LAB strains were assessed, including two commercial strains, two ethanol-tolerant strains derived from directed evolution and three isolates from a high ethanol Grenache. Methods and Results: In this study, the performance of 30 LAB strains was first assessed in fermented chemically defined grape juice media. Seven of the best performing strains were then tested in small-scale (5 L) fermentations in Shiraz and Shiraz-Grenache blend wines. All wines were evaluated with a sensory panel using free choice profiling. Conclusions: Despite significantly different MLF kinetics between the strains there were no strain-specific differences on the final wines. The choice of LAB strain did not adversely change the sensory properties of either wine. Significance of the Study: These findings provide reassurance that the efficient LAB strains (G71 and G55) and the modified directed evolution strains do not compromise the sensory properties of wines despite their marked MLF benefits.
directed evolution, malolactic fermentation, Oenococcus oeni, sensory evaluation, wine
404-413
Sumby, K. M.
f54b8f1c-c29e-488b-ab5e-dbb9b2576ba9
Niimi, J.
22b6564c-789b-47f0-9581-55f11eafa7eb
Betteridge, A. L.
8e9ccdb9-e0b4-4ec3-81cb-522409ecf7c1
Jiranek, V.
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
1 October 2019
Sumby, K. M.
f54b8f1c-c29e-488b-ab5e-dbb9b2576ba9
Niimi, J.
22b6564c-789b-47f0-9581-55f11eafa7eb
Betteridge, A. L.
8e9ccdb9-e0b4-4ec3-81cb-522409ecf7c1
Jiranek, V.
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Sumby, K. M., Niimi, J., Betteridge, A. L. and Jiranek, V.
(2019)
Ethanol-tolerant lactic acid bacteria strains as a basis for efficient malolactic fermentation in wine: evaluation of experimentally evolved lactic acid bacteria and winery isolates.
Australian Journal of Grape and Wine Research, 25 (4), .
(doi:10.1111/ajgw.12410).
Abstract
Background and Aims: Reliable malolactic fermentation (MLF) is essential for process efficiency and spoilage prevention in wine. This study extends previous research in our laboratory, aimed at the development and selection of new bacterial strains for reliable MLF in wine, focusing on ethanol-tolerant lactic acid bacteria (LAB) strains. Sensory differences of seven LAB strains were assessed, including two commercial strains, two ethanol-tolerant strains derived from directed evolution and three isolates from a high ethanol Grenache. Methods and Results: In this study, the performance of 30 LAB strains was first assessed in fermented chemically defined grape juice media. Seven of the best performing strains were then tested in small-scale (5 L) fermentations in Shiraz and Shiraz-Grenache blend wines. All wines were evaluated with a sensory panel using free choice profiling. Conclusions: Despite significantly different MLF kinetics between the strains there were no strain-specific differences on the final wines. The choice of LAB strain did not adversely change the sensory properties of either wine. Significance of the Study: These findings provide reassurance that the efficient LAB strains (G71 and G55) and the modified directed evolution strains do not compromise the sensory properties of wines despite their marked MLF benefits.
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Published date: 1 October 2019
Additional Information:
Funding Information:
This research was supported by Wine Australia and Dr Krista Sumby is supported by Wine Australia project funding (UA1302). Professor Vladimir Jiranek and Dr Krista Sumby carried out part of this work as part of the Australian Research Council Training Centre for Innovative Wine Production (IC130100005 and IC170100008). We thank Mr Nick van Holst Pellekaan for assistance with HPLC analysis and Dr Gang Jin for his kind donation of Grenache ferment isolates.
Publisher Copyright:
© 2019 Australian Society of Viticulture and Oenology Inc.
Keywords:
directed evolution, malolactic fermentation, Oenococcus oeni, sensory evaluation, wine
Identifiers
Local EPrints ID: 482670
URI: http://eprints.soton.ac.uk/id/eprint/482670
ISSN: 1322-7130
PURE UUID: 044f40ea-f452-4e98-a305-36380f7e4ec0
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Date deposited: 11 Oct 2023 16:50
Last modified: 18 Mar 2024 04:12
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Author:
K. M. Sumby
Author:
J. Niimi
Author:
A. L. Betteridge
Author:
V. Jiranek
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