This study was aimed to investigate the influence of malolactic fermentation (MLF) on sensory profile and organoleptic characteristics of Albari~no and Cai~no white wines. Methods and Results: Autochthonous bacteria were isolated from wines after alcoholic fermentation (AF) and further identified as Pediococcus damnosus by 16S rRNA gene sequence analysis. When a commercial Oenococcus oeni starter was inoculated into Albari~no and Cai~no white wines to perform MLF, which was checked by HPLC quantification of malic and lactic acids, it was shown that autochthonous Ped. damnosus strains were able to predominate over the commercial O. oeni starter and perform MLF in Cai~no wine. By contrast, neither commercial strain nor indigenous Pediococcus carried out MLF in Albari~no wine. However, MLF was achieved when autochthonous strains that predominated in Cai~no were inoculated into Albari~no. Sensory analysis showed that after the MLF Albari~no increased its body and softness, while Cai~no result a more mature wine. Conclusions: MLF can positively affect Albari~no and Cai~no wines giving them new attributes. Pediococci isolated and characterized in this work can successfully perform MLF without negative effects on the wine, because no production of biogenic amines or exopolysaccharides by the selected pediococcus strains was detected. Significance and Impact of the Study: The effect of MLF in the sensory profile of Albari~no and Cai~no wines has never been studied before. Results obtained in this work showed that Ped. damnosus strains can be considered as a new topic of investigation on malolactic starter.
|Autori:||Juega, M.;Costantini, A.;Bonello, F.;Cravero, M.C.;Martinez-Rodriguez, A.J.;Carrascosa, A.V.;Garcia Moruno, E.|
|Data di pubblicazione:||2014|
|Titolo:||Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albarino and Caino white wines|
|Rivista:||JOURNAL OF APPLIED MICROBIOLOGY|
|Appare nelle tipologie:||1.1 Articolo in rivista|