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

• DOI: 10.1016/j.fochx.2024.101369
• Publication Date: 2024-04-09T03:09:53Z
• Authors: Biying Zhang; Doudou Liu; Hui Liu; Jiaxin Shen; Jiaxuan Zhang; Ling He; Jin Li; Penghui Zhou; Xueqiang Guan; Shuwen Liu; Kan Shi
• Keywords: Oenococcus oeni; Aroma of wine; Ethanol Fermentation; Ethyl carbamate

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