Oenococcus oeni Lifestyle Modulates Wine Volatilome and Malolactic Fermentation Outcome

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

BIO Web of Conferences ◽

10.1051/bioconf/20191502034 ◽

2019 ◽

Vol 15 ◽

pp. 02034

Author(s):

A. Morata ◽

M.A. Bañuelos ◽

C. López ◽

S. Chenli ◽

R. Vejarano ◽

...

Keyword(s):

Fumaric Acid ◽

Malic Acid ◽

Acid Content ◽

Red Wine ◽

Bacterial Count ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Bacterial Development ◽

Malic Acid Degradation ◽

Different Doses

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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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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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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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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Effect of Surface Roughness on Inactivation of Escherichia coli O157:H7 87-23 by New Organic Acid–Surfactant Combinations on Alfalfa, Broccoli, and Radish Seeds

Journal of Food Protection ◽

10.4315/0362-028x.jfp-11-279 ◽

2012 ◽

Vol 75 (2) ◽

pp. 261-269 ◽

Cited By ~ 31

Author(s):

LILIA FRANSISCA ◽

HAO FENG

Keyword(s):

Surface Roughness ◽

Malic Acid ◽

Pathogenic Bacteria ◽

Tap Water ◽

Laser Scanning Microscopy ◽

Confocal Laser ◽

Seed Type ◽

E Coli ◽

Microbial Removal ◽

Alfalfa Seeds

Surface roughness has been reported as one of the factors affecting microbial attachment and removal. Seed surfaces are complex, and different seed varieties have different surface topographies. As a result, a sanitizer effective in eliminating pathogenic bacteria on one seed may not be as effective when applied to another seed. The objectives of this research were (i) to investigate the efficacy of malic acid and thiamine dilaurylsulfate (TDS) combined treatments for inactivation of E. coli O157:H7 strain 87-23 on alfalfa, broccoli, and radish seeds, (ii) to quantify surface roughness of the seeds, and (iii) to determine the correlation between microbial removal and surface roughness. The surface roughness of each seed type was measured by confocal laser scanning microscopy (CLSM) and surface profilometry. Surface roughness (Ra) values of the seeds were then calculated from CLSM data. Seeds inoculated with E. coli O157:H7 87-23 were washed for 20 min in malic acid and TDS solutions and rinsed for 10 min in tap water. Radish seeds had the highest Ra values, followed by broccoli and alfalfa seeds. A combination of 10% malic acid and 1% TDS was more effective than 20,000 ppm of Ca(OCl)2 for inactivation of E. coli O157:H7 87-23 on broccoli seeds, while the inactivation on radish and alfalfa seeds was not significantly different compared with the 20,000-ppm Ca(OCl)2 wash. Overall, a negative correlation existed between the seeds' Ra values and microbial removal. Different seeds had different surface roughness, contributing to discrepancies in the ability of the sanitizers to eliminate E. coli O157:H7 87-23 on the seeds. Therefore, the effectiveness of one sanitizer on one seed type should not be translated to all seed varieties.

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Energy production from L-malic acid degradation and protection against acidic external pH in Lactobacillus plantarum CECT 220

Journal of General Microbiology ◽

10.1099/00221287-138-12-2519 ◽

1992 ◽

Vol 138 (12) ◽

pp. 2519-2524 ◽

Cited By ~ 10

Author(s):

M. J. Garcia ◽

M. Zuniga ◽

H. Kobayashi

Keyword(s):

Lactobacillus Plantarum ◽

Malic Acid ◽

Energy Production ◽

Acid Degradation ◽

Malic Acid Degradation ◽

External Ph

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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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Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine

Foods ◽

10.3390/foods9060802 ◽

2020 ◽

Vol 9 (6) ◽

pp. 802 ◽

Cited By ~ 1

Author(s):

Anthony Sereni ◽

Quynh Phan ◽

James Osborne ◽

Elizabeth Tomasino

Keyword(s):

Solid Phase Microextraction ◽

Alcoholic Fermentation ◽

Solid Phase ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Gas Chromatography Mass Spectrometry ◽

Wine Aroma ◽

Wine Production ◽

Treatment Type ◽

Sensory Qualities

Malolactic fermentation (MLF) is an important process in wine production due to the resulting reduction in acidity. MLF is typically induced by the addition of Oenococcus oeni after the completion of alcoholic fermentation (AF), but can occur concurrent with AF by co-inoculation of O. oeni with Saccharomyces cerevisiae. This study investigated the effect of MLF inoculation timing and temperature (15 °C and 21 °C) and the presence of the non-Saccharomyces yeast Torulaspora delbrueckii on Chardonnay wine aroma and mouthfeel. Aroma composition was measured using headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GCMS). Mouthfeel attributes of the wines produced were assessed by a winemaker panel, using Napping® and Ultra-flash profiling. Significant differences in aroma composition and mouthfeel perception were found based on MLF timing and inoculation conditions, as well as between temperatures. Temperature had a greater impact on the aroma composition for sequential inoculations, while there were little differences based on the temperature of concurrent fermentations. Treatment type and temperature also affected the chemical composition of finished wines. Mouthfeel was impacted, although not as strongly as aroma composition. These findings demonstrate the usefulness of various MLF practices to influence the sensory qualities of a Chardonnay wine.

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