Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine

• DOI: 10.3390/microorganisms8040516
• Publication Date: 2020-04-06T09:05:13Z
• Authors: Silvia Jane Lombardi; Gianfranco Pannella; Massimo Iorizzo; Bruno Testa; Mariantonietta Succi; Patrizio Tremonte; Elena Sorrentino; Massimo Di Renzo; Daniela Strollo; Raffaele Coppola
• Keywords: Starter; Winemaking; Ethanol Fermentation; Oenococcus oeni

Malolactic fermentation (MLF) is a biological process that, in addition to deacidifying, also improves stability and changes the chemical sensorial characteristics of wines. However, multiple biotic abiotic factors, present must wine, make onset completion MLF by indigenous malolactic bacteria or added commercial starters difficult. This work illustrates metabolic fermentative dynamics winemaking Fiano using starter Saccharomyces cerevisiae selected strain Lactobacillus plantarum M10. In particular, an inoculum was assessed at beginning alcoholic (early co-inoculum), half (late post (sequential inoculum). The starter, before its use, pre-adapted sub-optimal growth conditions (pH 5.0). sequential Lb. M10, even wine with high acidity, has confirmed good technological enzymatic characteristics, completing enriching desirable volatile compounds.