Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma

Biying Zhang; Doudou Liu; Hui Liu; Jiaxin Shen; Jiaxuan Zhang; Ling He; Jin Li; Penghui Zhou; Xueqiang Guan; Shuwen Liu; Kan Shi

doi:10.1016/j.fochx.2024.101369

Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma

Food Chem X. 2024 Apr 9:22:101369. doi: 10.1016/j.fochx.2024.101369. eCollection 2024 Jun 30.

Authors

Biying Zhang¹, Doudou Liu¹, Hui Liu¹, Jiaxin Shen¹, Jiaxuan Zhang¹, Ling He¹, Jin Li², Penghui Zhou², Xueqiang Guan³, Shuwen Liu¹, Kan Shi¹

Affiliations

¹ College of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China.
² COFCO GreatWall wine, Penglai, Shandong, China.
³ Shandong Academy of Grape / Shandong Technology Innovation Center of Wine Grape and Wine, Jinan, Shandong, China.

Abstract

Malolactic fermentation (MLF) is a crucial process to enhance wine quality, and the utilization of indigenous microorganisms has the potential to enhance wine characteristics distinct to a region. Here, the MLF performance of five indigenous Oenococcus oeni strains and six synthetic microbial communities (SynComs), were comparatively evaluated in Cabernet Sauvignon wine. In terms of malate metabolism rate and wine aroma diversity, the strain of O. oeni Oe114-46 demonstrated comparable MLF performance to the commercial strain of O. oeni Oe450 PreAc. Furthermore, the corresponding SynComs (Oe144-46/LpXJ25) exhibited improved fermentation properties, leading to increased viable cell counts of both species, more rapid and thorough MLF, and increased concentrations of important aroma compounds, such as linalool, 4-terpinenol, α-terpineol, diethyl succinate, and ethyl lactate. These findings highlight the remarkable MLF performance of indigenous O. oeni and O. oeni-L. plantarum microbial communities, emphasizing their immense potential in improving MLF efficiency and wine quality.

Keywords: Lactiplantibacillus plantarum; Malolactic fermentation; Oenococcus oeni; Two-species microbial community.