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Ethanol-tolerant lactic acid bacteria strains as a basis for efficient malolactic fermentation in wine: evaluation of experimentally evolved lactic acid bacteria and winery isolates
University of Adelaide, Australia.ORCID-id: 0000-0002-2642-283x
2019 (Engelska)Ingår i: Australian journal of grape and wine research, ISSN 1322-7130, E-ISSN 1755-0238, Vol. 25, nr 4, s. 404-413Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Background and Aims: Reliable malolactic fermentation (MLF) is essential for process efficiency and spoilage prevention in wine. This study extends previous research in our laboratory, aimed at the development and selection of new bacterial strains for reliable MLF in wine, focusing on ethanol-tolerant lactic acid bacteria (LAB) strains. Sensory differences of seven LAB strains were assessed, including two commercial strains, two ethanol-tolerant strains derived from directed evolution and three isolates from a high ethanol Grenache. Methods and Results: In this study, the performance of 30 LAB strains was first assessed in fermented chemically defined grape juice media. Seven of the best performing strains were then tested in small-scale (5 L) fermentations in Shiraz and Shiraz-Grenache blend wines. All wines were evaluated with a sensory panel using free choice profiling. Conclusions: Despite significantly different MLF kinetics between the strains there were no strain-specific differences on the final wines. The choice of LAB strain did not adversely change the sensory properties of either wine. Significance of the Study: These findings provide reassurance that the efficient LAB strains (G71 and G55) and the modified directed evolution strains do not compromise the sensory properties of wines despite their marked MLF benefits.

Ort, förlag, år, upplaga, sidor
Blackwell Publishing Ltd , 2019. Vol. 25, nr 4, s. 404-413
Nyckelord [en]
directed evolution, malolactic fermentation, Oenococcus oeni, sensory evaluation, wine
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Livsmedelsvetenskap
Identifikatorer
URN: urn:nbn:se:ri:diva-56360DOI: 10.1111/ajgw.12410Scopus ID: 2-s2.0-85071128591OAI: oai:DiVA.org:ri-56360DiVA, id: diva2:1592303
Anmärkning

Funding details: IC130100005, IC170100008; Funding text 1: This research was supported by Wine Australia and Dr Krista Sumby is supported by Wine Australia project funding (UA1302). Professor Vladimir Jiranek and Dr Krista Sumby carried out part of this work as part of the Australian Research Council Training Centre for Innovative Wine Production (IC130100005 and IC170100008). We thank Mr Nick van Holst Pellekaan for assistance with HPLC analysis and Dr Gang Jin for his kind donation of Grenache ferment isolates.

Tillgänglig från: 2021-09-08 Skapad: 2021-09-08 Senast uppdaterad: 2023-05-23Bibliografiskt granskad

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