Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine
Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine
The yeast Lachancea thermotolerans can produce lactic acid during alcoholic fermentation (AF) and thereby acidify wines with insufficient acidity. However, little is known about the impact of L. thermotolerans on Oenococcus oeni, the primary lactic acid bacterium used in malolactic fermentation (MLF). This study explored the impact of sequential cultures of L. thermotolerans and Saccharomyces cerevisiae on MLF performance in white and red wines. Four L. thermotolerans strains were tested in Sauvignon blanc with sequential S. cerevisiae inoculation, compared to an S. cerevisiae control and the initially un-inoculated treatments. The L. thermotolerans wines showed large differences in acidification, and progression of MLF depended on lactic acid production, even at controlled pH. The highest and lowest lactic acid producing strains were tested further in Merlot fermentations with both co-inoculated and sequentially inoculated O. oeni. The low lactic acid producing strain enabled successful MLF, even when this failed in the S. cerevisiae treatment, with dramatically quicker malic acid depletion in O. oeni co-inoculation than in sequential inoculation. In contrast, a high lactic acid producing strain inhibited MLF irrespective of the O. oeni inoculation strategy. In a follow-up experiment, increasing concentrations of exogenously added lactic acid slowed MLF and reduced O. oeni growth across different matrices, with 6 g/L of lactic acid completely inhibiting MLF. The results confirm the inhibitory effect of lactic acid on O. oeni while highlighting the potential of some L. thermotolerans strains to promote MLF and the others to inhibit it.
Lachancea thermotolerans, Lactic acid, Malolactic fermentation, Oenococcus oeni, Wine acidification
365-380
Snyder, Emma C.
78e0240c-bb5d-4d27-b005-27fc94169ae4
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Hranilovic, Ana
24ae38eb-be9f-4d06-b7c5-e0f9cb9c9c21
7 April 2021
Snyder, Emma C.
78e0240c-bb5d-4d27-b005-27fc94169ae4
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Hranilovic, Ana
24ae38eb-be9f-4d06-b7c5-e0f9cb9c9c21
Snyder, Emma C., Jiranek, Vladimir and Hranilovic, Ana
(2021)
Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine.
Oeno One, 55 (2), .
(doi:10.20870/oeno-one.2021.55.2.4657).
Abstract
The yeast Lachancea thermotolerans can produce lactic acid during alcoholic fermentation (AF) and thereby acidify wines with insufficient acidity. However, little is known about the impact of L. thermotolerans on Oenococcus oeni, the primary lactic acid bacterium used in malolactic fermentation (MLF). This study explored the impact of sequential cultures of L. thermotolerans and Saccharomyces cerevisiae on MLF performance in white and red wines. Four L. thermotolerans strains were tested in Sauvignon blanc with sequential S. cerevisiae inoculation, compared to an S. cerevisiae control and the initially un-inoculated treatments. The L. thermotolerans wines showed large differences in acidification, and progression of MLF depended on lactic acid production, even at controlled pH. The highest and lowest lactic acid producing strains were tested further in Merlot fermentations with both co-inoculated and sequentially inoculated O. oeni. The low lactic acid producing strain enabled successful MLF, even when this failed in the S. cerevisiae treatment, with dramatically quicker malic acid depletion in O. oeni co-inoculation than in sequential inoculation. In contrast, a high lactic acid producing strain inhibited MLF irrespective of the O. oeni inoculation strategy. In a follow-up experiment, increasing concentrations of exogenously added lactic acid slowed MLF and reduced O. oeni growth across different matrices, with 6 g/L of lactic acid completely inhibiting MLF. The results confirm the inhibitory effect of lactic acid on O. oeni while highlighting the potential of some L. thermotolerans strains to promote MLF and the others to inhibit it.
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Published date: 7 April 2021
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Funding Information:
Acknowledgements: This research was partly supported by the Australian Research Council Training Centre for Innovative Wine Production (www.arcwinecentre.org.au; project number IC170100008). The University of Adelaide is a member of the Wine Innovation Cluster.
Funding Information:
This research was partly supported by the Australian Research Council Training Centre for Innovative Wine Production (www.arcwinecentre.org.au; project number IC170100008). The University of Adelaide is a member of the Wine Innovation Cluster.
Publisher Copyright:
© 2021 International Viticulture and Enology Society
Keywords:
Lachancea thermotolerans, Lactic acid, Malolactic fermentation, Oenococcus oeni, Wine acidification
Identifiers
Local EPrints ID: 482762
URI: http://eprints.soton.ac.uk/id/eprint/482762
ISSN: 2494-1271
PURE UUID: 812db32d-66f0-4345-b438-161dbbd500a6
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Date deposited: 12 Oct 2023 16:42
Last modified: 18 Mar 2024 04:12
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Author:
Emma C. Snyder
Author:
Vladimir Jiranek
Author:
Ana Hranilovic
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