Lactic acid bacteria in wine: technological advances and evaluation of their functional role
Lactic acid bacteria in wine: technological advances and evaluation of their functional role
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also significantly, positively and negatively, contribute to the sensorial profile of wine through many different enzymatic pathways. This is achieved either through the synthesis of compounds such as diacetyl and esters or by liberating bound aroma compounds such as glycoside-bound primary aromas and volatile thiols which are odorless in their bound form. LAB can also liberate hydroxycinnamic acids from their tartaric esters and have the potential to break down anthocyanin glucosides, thus impacting wine color. LAB can also produce enzymes with the potential to help in the winemaking process and contribute to stabilizing the final product. For example, LAB exhibit peptidolytic and proteolytic activity that could break down the proteins causing wine haze, potentially reducing the need for bentonite addition. Other potential contributions include pectinolytic activity, which could aid juice clarification and the ability to break down acetaldehyde, even when bound to SO2, reducing the need for SO2 additions during winemaking. Considering all these findings, this review summarizes the novel enzymatic activities of LAB that positively or negatively affect the quality of wine. Inoculation strategies, LAB improvement strategies, their potential to be used as targeted additions, and technological advances involving their use in wine are highlighted along with suggestions for future research.
enzymes, LAB, management, MLF, quality, wine aroma
Virdis, Carla
332907e6-6d3f-4591-8055-aba13d8930bf
Sumby, Krista
f54b8f1c-c29e-488b-ab5e-dbb9b2576ba9
Bartowsky, Eveline
cb61a11e-611b-4cc0-a9c4-15c631aa99be
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
15 January 2021
Virdis, Carla
332907e6-6d3f-4591-8055-aba13d8930bf
Sumby, Krista
f54b8f1c-c29e-488b-ab5e-dbb9b2576ba9
Bartowsky, Eveline
cb61a11e-611b-4cc0-a9c4-15c631aa99be
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Virdis, Carla, Sumby, Krista, Bartowsky, Eveline and Jiranek, Vladimir
(2021)
Lactic acid bacteria in wine: technological advances and evaluation of their functional role.
Frontiers in Microbiology, 11, [612118].
(doi:10.3389/fmicb.2020.612118).
Abstract
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also significantly, positively and negatively, contribute to the sensorial profile of wine through many different enzymatic pathways. This is achieved either through the synthesis of compounds such as diacetyl and esters or by liberating bound aroma compounds such as glycoside-bound primary aromas and volatile thiols which are odorless in their bound form. LAB can also liberate hydroxycinnamic acids from their tartaric esters and have the potential to break down anthocyanin glucosides, thus impacting wine color. LAB can also produce enzymes with the potential to help in the winemaking process and contribute to stabilizing the final product. For example, LAB exhibit peptidolytic and proteolytic activity that could break down the proteins causing wine haze, potentially reducing the need for bentonite addition. Other potential contributions include pectinolytic activity, which could aid juice clarification and the ability to break down acetaldehyde, even when bound to SO2, reducing the need for SO2 additions during winemaking. Considering all these findings, this review summarizes the novel enzymatic activities of LAB that positively or negatively affect the quality of wine. Inoculation strategies, LAB improvement strategies, their potential to be used as targeted additions, and technological advances involving their use in wine are highlighted along with suggestions for future research.
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Published date: 15 January 2021
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Funding Information:
Funding. Financial support for this work was provided by the Lallemand Inc. and the Australian Research Council Training Center for Innovative Wine Production (www.arcwinecentre.org.au ; IC170100008), which is funded by the Australian Government with additional support from Wine Australia and industry partners. CV is supported by a scholarship provided by Lallemand Inc. The University of Adelaide is a member of the Wine Innovation Cluster (http://www.thewaite.org.waite-partners/wine-innovation-cluster/).
Funding Information:
Financial support for this work was provided by the Lallemand Inc. and the Australian Research Council Training Center for Innovative Wine Production (www.arcwinecentre.org.au; IC170100008), which is funded by the Australian Government with additional support from Wine Australia and industry partners. CV is supported by a scholarship provided by Lallemand Inc. The University of Adelaide is a member of the Wine Innovation Cluster (http://www.thewaite.org.waite-partners/wine-innovation-cluster/).
Publisher Copyright:
© Copyright © 2021 Virdis, Sumby, Bartowsky and Jiranek.
Keywords:
enzymes, LAB, management, MLF, quality, wine aroma
Identifiers
Local EPrints ID: 482755
URI: http://eprints.soton.ac.uk/id/eprint/482755
ISSN: 1664-302X
PURE UUID: 7e25b01f-2e47-436e-81bd-ae2639050a37
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Date deposited: 12 Oct 2023 16:42
Last modified: 18 Mar 2024 04:12
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Contributors
Author:
Carla Virdis
Author:
Krista Sumby
Author:
Eveline Bartowsky
Author:
Vladimir Jiranek
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