Impact of co-culture of Lactobacillus plantarum and Oenococcus oeni at different ratios on malolactic fermentation, volatile and sensory characteristics of mulberry wine

• DOI: 10.1016/j.lwt.2022.113995
• Publication Date: 2022-09-17T06:28:14Z
• Authors: Shurong Zhang; Xin Xing; Qi Chu; Shuyang Sun; Ping Wang
• Keywords: Oenococcus oeni; Sensory Analysis; Aroma of wine

Mixed malolactic fermentation conducted by different starters are supposed to bring changes wine properties. In this work, the combination of two classic MLF strains (L. plantarum or O. oeni, with blend ratio) was investigated for making mulberry wines, special emphasis on their performance during and interactive influence wine's volatile sensory property. The bacterial diversity evaluated a next-generation sequencing method, L. found dominating over other genera most period. compounds were determined HS-GC-IMS, profiles acquired as result ratio. As evaluation, all mixed MLFs resulted in better properties than single MLF, LO41 (the inoculum plantarum: oeni = 4:1) gained highest score global aroma, based its reinforcement 'fruity' reduction 'pungent' odors wine. Furthermore, PLS used build relationship between various volatiles attributes, further explain data. Overall, our study provides an alternative strategy combined improve property wines.