The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines

One of the problems related to the increase in average temperatures in the wine-growing regions is the lower accumulation of organic acids in the berries. Wine freshness depends to a great extent on its acidity. Herein, the effectiveness of fumaric acid to inhibit malolactic fermentation or to stop it once initiated is evaluated in order to preserve the malic acid content. Different doses of fumaric acid and SO2 were tested. The ability of these compounds to inhibit bacterial development and stop the malic acid degradation was tested on a red wine of the variety Vitis vinifera L. cv. Tempranillo whose malic acid content was set at 1.5 g/L. The control wine inoculated with 6 log CFU/mL of Oenococcus oeni finished the malolactic fermentation in 12 days. However, the use of doses equal to or greater than 300 mg/L of fumaric acid delayed the onset of malolactic fermentation for more than 50 days with little degradation of malic acid. In addition, fumaric acid proved to be effective in stopping malolactic fermentation already started where the bacterial count was 7 log CFU/mL. Fumaric acid can be considered as a potent inhibitor of malolactic fermentation.

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Oenococcus oeni Lifestyle Modulates Wine Volatilome and Malolactic Fermentation Outcome

Frontiers in Microbiology ◽

10.3389/fmicb.2021.736789 ◽

2021 ◽

Vol 12 ◽

Author(s):

Rosanna Tofalo ◽

Noemi Battistelli ◽

Giorgia Perpetuini ◽

Luca Valbonetti ◽

Alessio Pio Rossetti ◽

...

Keyword(s):

Malic Acid ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Laser Scanning Microscopy ◽

Aroma Compound ◽

Confocal Laser ◽

Wine Aroma ◽

Acid Degradation ◽

Malic Acid Degradation ◽

Strain Dependent

In this study, nine Oenococcus oeni strains were tested for their ability to adhere to polystyrene using mMRS and wine as culture media. Moreover, planktonic and biofilm-detached cells were investigated for their influence on malic acid degradation kinetics and aroma compound production. Three strains were able to adhere on polystyrene plates in a strain-dependent way. In particular, MALOBACT-T1 and ISO359 strains mainly grew as planktonic cells, while the ISO360 strain was found prevalent in sessile state. The strain-dependent adhesion ability was confirmed by confocal laser scanning microscopy. Planktonic and biofilm detached cells showed a different metabolism. In fact, biofilm-detached cells had a better malic acid degradation kinetic and influenced the aroma composition of resulting wines, acting on the final concentration of esters, higher alcohols, and organic acids. Oenococcus oeni in biofilm lifestyle seems to be a suitable tool to improve malolactic fermentation outcome, and to contribute to wine aroma. The industrial-scale application of this strategy should be implemented to develop novel wine styles.

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Biological Deacidification Strategies for White Wines

South African Journal of Enology and Viticulture ◽

10.21548/42-2-4474 ◽

2021 ◽

Vol 42 (2) ◽

Author(s):

E. Gardoni ◽

S. Benito ◽

S. Scansani ◽

S. Brezina ◽

S. Fritsch ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Malic Acid ◽

High Performance ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Components ◽

Chemical Parameters ◽

Collateral Effects

Traditionally, the use of malolactic fermentation gives rise to microbiologically stable wines. However, malolactic fermentation is not free from possible collateral effects that can take place under specific scenarios. The present work tests the influence of different biological deacidification strategies on the volatile and non-volatile components of white must from Germany. The study compared mixed cultures of Lachancea thermotolerans and Schizosaccharomyces pombe and a pure culture of Sc. pombe to the classical biological deacidification process performed by lactic acid bacteria. Strains of Oenococcus oeni and Lactiplantibacillus plantarum were co- or sequentially inoculated with S. cerevisiae to carry out malolactic fermentation. Different fermentation treatments took place at a laboratory scale of 0.6 L in vessels of 0.75 L. The instrumental techniques Fourier-transform mid-infrared spectroscopy (FT-MIR), high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC-MS) were used to evaluate different chemical parameters in the final wines. The results showed the ability of Sc. pombe to consume malic acid in combination with L. thermotolerans without using S. cerevisiae or lactic acid bacteria. Fermentations involving Sc. pombe consumed all the malic acid, although they reduced the concentrations of higher alcohols, fatty acids and acetic acid. Simultaneous alcoholic and malolactic fermentations reduced malic acid by about 80%, while classical malolactic fermentation reduced it by 100%. Fermentations involving L. thermotolerans produced the highest lactic acid, ester and glycerol concentrations.

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Electrochemical biosensors for monitoring malolactic fermentation in red wine using two strains of Oenococcus oeni

Analytica Chimica Acta ◽

10.1016/j.aca.2003.12.011 ◽

2004 ◽

Vol 513 (1) ◽

pp. 357-364 ◽

Cited By ~ 35

Author(s):

M. Esti ◽

G. Volpe ◽

L. Micheli ◽

E. Delibato ◽

D. Compagnone ◽

...

Keyword(s):

Red Wine ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Electrochemical Biosensors

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Selection and characterization of autochthonous strains of Oenococcus oeni for vinification in Priorat (Catalonia, Spain)

OENO One ◽

10.20870/oeno-one.2018.52.1.1908 ◽

2018 ◽

Vol 52 (1) ◽

Cited By ~ 2

Author(s):

Judit Franquès ◽

Isabel Araque ◽

Mariette El Khoury ◽

Patrick M. Lucas ◽

Cristina Reguant ◽

...

Keyword(s):

Biogenic Amine ◽

Malic Acid ◽

Starter Culture ◽

Acid Resistance ◽

Specific Area ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Low Ph ◽

High Ethanol

The use of autochthonous strains of Oenococcus oeni for inducing malolactic fermentation (MLF) in wines is increasing because they are well adapted to the conditions of a specific area. The main aim of this work was to select O. oeni strains from Priorat (Catalonia, Spain) wines that would be able to carry out the MLF while maintaining the characteristics of the wine. Forty-five autochthonous strains were selected based on their degradation of L-malic acid, resistance to low pH and high ethanol, and the absence of biogenic amine genes. The three strains with the best characteristics were inoculated and MLF was carried out successfully with the final wines showing good characteristics. One of the inoculated O. oeni strains would be a good candidate to study as possible starter culture. It shows that autochthonous O. oeni strains, once selected, have the potential to be used as an inoculum for wines.

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New Malolactic Bacteria Strains Isolated from Wine Microbiota. Characterization and Technological Properties

Fermentation ◽

10.3390/fermentation8010031 ◽

2022 ◽

Vol 8 (1) ◽

pp. 31

Author(s):

Răzvan Vasile Filimon ◽

Claudiu-Ioan Bunea ◽

Ancuța Nechita ◽

Florin Dumitru Bora ◽

Simona Isabela Dunca ◽

...

Keyword(s):

Lactic Acid ◽

Malic Acid ◽

Extracellular Enzymes ◽

Synthetic Medium ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Starter Cultures ◽

High Yield ◽

Wine Aroma ◽

Bacterial Strains

Malolactic fermentation (MLF) or biological decrease of wine acidity is defined as the enzymatic bioconversion of malic acid in lactic acid, a process performed by lactic acid bacteria (LAB). The procedures for the isolation of new indigenous LAB strains from the red wines produced in Copou Iasi wine center (NE of Romania) undergoing spontaneous malolactic fermentation, resulted in the obtaining of 67 catalase-negative and Gram-positive LAB strains. After testing in the malolactic fermentative process, application of specific screening procedures and identification (API 50 CH), two bacterial strains belonging to the species Oenococcus oeni (strain 13-7) and Lactobacillus plantarum (strain R1-1) with high yield of malolactic bioconversion, non-producing biogenic amines, and with active extracellular enzymes related to wine aroma, were retained and characterized. Tested in synthetic medium (MRS-TJ) for 10 days, the new isolated LAB strains metabolized over 98% of the malic acid at ethanol concentrations between 10 and 14 % (v/v), low pH (>3.0), total SO2 doses up to 70 mg/L and temperatures between 15 and 35 °C, showing high potential for future use in the winemaking process as bacterial starter cultures, in order to obtain high quality wines with increased typicity.

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Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni

Fermentation ◽

10.3390/fermentation6010015 ◽

2020 ◽

Vol 6 (1) ◽

pp. 15

Author(s):

Shao-Yang Wang ◽

Hai-Zhen Zhu ◽

Yi-Bin Lan ◽

Ruo-Jin Liu ◽

Ya-Ran Liu ◽

...

Keyword(s):

Phenolic Compounds ◽

Biogenic Amines ◽

Volatile Compounds ◽

Lactobacillus Plantarum ◽

Red Wine ◽

Principal Component ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Starter Cultures ◽

Different Strains

Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red wine malolactic fermentation. We initiated the malolactic fermentation in Cabernet Gernishct wine by using two Oenococcus oeni and two Lactobacillus plantarum strains. Results showed that after malolactic fermentation, wines experienced a content decrease of total flavanols and total flavonols, accompanied by the accumulation of phenolic acids. The Lactobacillus plantarum strains, compared to Oenococcus oeni, exhibited a prevention against the accumulation of biogenic amines. The malolactic fermentation increased the total esters and modified the aromatic features compared to the unfermented wine. The Lactobacillus plantarum strains retained more aromas than the Oenococcus oeni strains did. Principal component analysis revealed that different strains could distinctly alter the wine characteristics being investigated in this study. These indicated that Lactobacillus plantarum could serve as a better alternative starter for conducting red wine malolactic fermentation.

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Stimulation de la fermentation malolactique par l'addition au vin d'enveloppes cellulaires de levure et différents adjuvants de nature polysaccharidique et azotée

OENO One ◽

10.20870/oeno-one.1985.19.4.1330 ◽

1985 ◽

Vol 19 (4) ◽

pp. 229 ◽

Cited By ~ 1

Author(s):

Aline Lonvaud-Funel ◽

Catherine Desens ◽

Annick Joyeux

Keyword(s):

Fatty Acids ◽

Yeast Extract ◽

Malic Acid ◽

Bacterial Population ◽

Malolactic Fermentation ◽

Yeast Metabolism ◽

Acides Gras ◽

Acid Degradation ◽

Malic Acid Degradation

L'addition au vin d'écorces de levure (0,2 g par litre) permet une stimulation de la fermentation malolactique. Leur action s'exerce en augmentant la population bactérienne et surtout en retardant et atténuant la phase de déclin. Le traitement du vin par des polysaccharides (alginates, polysaccharides extraits de vin) ou par l'extrait de levure accelere aussi le processus de dégradation de l'acide malique. Ces adjuvants agissent probablement en limitant l'action inhibitrice de certains métabolites levuriens tels les acides gras.+++Addition of yeast ghosts to wine (0,2 g per liter) stimulates the malolactic fermentation. The bacterial population is increased furthermore the declin phase is delayed. Addition of polysaccharides to wine (alginate, polysaccharides extracted from wine) or yeast extract also accelerate the malic acid degradation. These additions probably limit the inhibition by some products of the yeast metabolism like fatty acids.

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New enzymatic method for estimating fumaric acid in wines

OENO One ◽

10.20870/oeno-one.2021.55.3.4825 ◽

2021 ◽

Vol 55 (3) ◽

pp. 273-281

Author(s):

Daniel Fernández-Vázquez ◽

Nicolas Rozès ◽

Joan Miquel Canals ◽

Albert Bordons ◽

Cristina Reguant ◽

...

Keyword(s):

Fumaric Acid ◽

Malic Acid ◽

Red Wine ◽

Grape Juice ◽

White Wine ◽

Hplc Method ◽

Enzymatic Method ◽

Synthetic Solution ◽

Very High

This work aims to develop a new enzymatic method for analysing fumaric acid in wines. Fumaric acid is a very effective lactic acid bacteria inhibitor that is widely used in the food industry as an additive (E297). Using it to inhibit malolactic fermentation has recently been authorized by the International Organisation of Vine and Wine (OIV). However, the official analytical method for fumaric acid involves the classical HPLC method for organic acids, which is overly complicated for use in wineries. This research proposes a very simple and efficient enzymatic method that allows the simultaneous determination of L-malic acid and fumaric acid. The method uses a commercial enzymatic kit for L-malic acid and adds a supplementary step in which the fumarase enzyme is added to transform fumaric acid into L-malic acid. The results obtained show that this method could be used in different media (synthetic solution, white wine, red wine and white grape juice). This article also proposes a modification of the enzymatic method to be applied when the L-malic acid concentration of the sample is very high.

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Control of Flavor Development in Wine during and after Malolactic Fermentation by Oenococcus oeni

Applied and Environmental Microbiology ◽

10.1128/aem.65.2.740-745.1999 ◽

1999 ◽

Vol 65 (2) ◽

pp. 740-745 ◽

Cited By ~ 93

Author(s):

Jan Clair Nielsen ◽

Marianne Richelieu

Keyword(s):

Citric Acid ◽

Redox Potential ◽

Oxygen Concentration ◽

Malic Acid ◽

Maximum Concentration ◽

Acid Metabolism ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Citric Acid Concentration ◽

Flavor Development

ABSTRACT During malolactic fermentation in wine by Oenococcus oeni, the degradation of citric acid was delayed compared to the degradation of malic acid. The maximum concentration of diacetyl, an intermediary compound in the citric acid metabolism with a buttery or nutty flavor, coincided with the exhaustion of malic acid in the wine. The maximum concentration of diacetyl obtained during malolactic fermentation was strongly dependent on the oxygen concentration and the redox potential of the wine and, to a lesser extent, on the initial citric acid concentration. The final diacetyl concentration in the wine was also dependent on the concentration of SO2. Diacetyl combines rather strongly with SO2(Kf = 7.2 × 103M−1 in 0.1 M malate buffer [pH 3.5] at 30°C). The reaction is exothermic and reversible. If the concentration of SO2 decreases during storage of the wine, the diacetyl concentration increases again.

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