Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge

Autores
Flores, Elizabeth Naiquén; Rivas, Gabriel; Guillade, Andrea; Brizuela, Natalia; Navarro, Marina; Tymczyszyn, Elizabeth; Delfederico, Lucrecia; Pérez, Carolina Fabiana; Semorile, Liliana Carmen; Valdés La Hens, Danay; Bravo Ferrada, Barbara
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Malolactic fermentation conducted by lactic acid bacteria is essential for enhancing wine’s sensory qualities. Although this process can occur spontaneously through the action of native lactic acid bacteria (LAB) from the grapes and cellar, it carries risks such as increased volatile acidity, consumption of residual sugars, and the formation of undesirable metabolites like biogenic amines. This study evaluated the oenological potential of three innovative native malolactic fermentation starters (MLFS) on a pilot scale, aiming to offer local wineries cost-effective MLFS with native LAB strains. Alcoholic fermentation of Malbec grapes was carried out using a commercial yeast starter, followed by a sequential inoculation of native malolactic starters formulated with (i) mesophilic Lactiplantibacillus plantarum UNQLp11 and Oenococcus oeni UNQOe73.2, both from the Province of Río Negro; (ii) psychrotrophic Lentilactibacillus hilgardii UNQLh1.1 and Oenococcus oeni UNQOe19, both from the Province of Río Negro; (iii) mesophilic Lactiplantibacillus plantarum UNQLp1001, from the Province of Buenos Aires; and (iv) a commercial malolactic started, which served as a control. Malic acid was consumed by all starters. RAPD-PCR using M13 primer showed the native LAB’s capability for implantation in wine. A sensory analysis revealed distinct profiles for each formulation, despite having been inoculated at the end of the same alcoholic fermentation. These MLFS could replace imports, enhancing the region’s unique terroir.
Materia
Biología Celular, Microbiología
Malolactic fermentation
Innovative starters
Sensory analysis
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
CIC Digital (CICBA)
Institución
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
OAI Identificador
oai:digital.cic.gba.gob.ar:11746/12807
Acceder
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network_acronym_str CICBA
repository_id_str 9441
network_name_str CIC Digital (CICBA)
spelling Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological ChallengeFlores, Elizabeth NaiquénRivas, GabrielGuillade, AndreaBrizuela, NataliaNavarro, MarinaTymczyszyn, ElizabethDelfederico, LucreciaPérez, Carolina FabianaSemorile, Liliana CarmenValdés La Hens, DanayBravo Ferrada, BarbaraBiología Celular, MicrobiologíaMalolactic fermentationInnovative startersSensory analysisMalolactic fermentation conducted by lactic acid bacteria is essential for enhancing wine’s sensory qualities. Although this process can occur spontaneously through the action of native lactic acid bacteria (LAB) from the grapes and cellar, it carries risks such as increased volatile acidity, consumption of residual sugars, and the formation of undesirable metabolites like biogenic amines. This study evaluated the oenological potential of three innovative native malolactic fermentation starters (MLFS) on a pilot scale, aiming to offer local wineries cost-effective MLFS with native LAB strains. Alcoholic fermentation of Malbec grapes was carried out using a commercial yeast starter, followed by a sequential inoculation of native malolactic starters formulated with (i) mesophilic Lactiplantibacillus plantarum UNQLp11 and Oenococcus oeni UNQOe73.2, both from the Province of Río Negro; (ii) psychrotrophic Lentilactibacillus hilgardii UNQLh1.1 and Oenococcus oeni UNQOe19, both from the Province of Río Negro; (iii) mesophilic Lactiplantibacillus plantarum UNQLp1001, from the Province of Buenos Aires; and (iv) a commercial malolactic started, which served as a control. Malic acid was consumed by all starters. RAPD-PCR using M13 primer showed the native LAB’s capability for implantation in wine. A sensory analysis revealed distinct profiles for each formulation, despite having been inoculated at the end of the same alcoholic fermentation. These MLFS could replace imports, enhancing the region’s unique terroir.2025-06-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://digital.cic.gba.gob.ar/handle/11746/12807enginfo:eu-repo/semantics/altIdentifier/issn/2311-5637info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11060337info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/reponame:CIC Digital (CICBA)instname:Comisión de Investigaciones Científicas de la Provincia de Buenos Airesinstacron:CICBA2026-11-05T11:46:17Zoai:digital.cic.gba.gob.ar:11746/12807Institucionalhttp://digital.cic.gba.gob.arOrganismo científico-tecnológicoNo correspondehttp://digital.cic.gba.gob.ar/oai/snrdmarisa.degiusti@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:94412026-11-05 11:46:17.386CIC Digital (CICBA) - Comisión de Investigaciones Científicas de la Provincia de Buenos Airesfalse
dc.title.none.fl_str_mv Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
title Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
spellingShingle Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
Flores, Elizabeth Naiquén
Biología Celular, Microbiología
Malolactic fermentation
Innovative starters
Sensory analysis
title_short Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
title_full Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
title_fullStr Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
title_full_unstemmed Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
title_sort Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
dc.creator.none.fl_str_mv Flores, Elizabeth Naiquén
Rivas, Gabriel
Guillade, Andrea
Brizuela, Natalia
Navarro, Marina
Tymczyszyn, Elizabeth
Delfederico, Lucrecia
Pérez, Carolina Fabiana
Semorile, Liliana Carmen
Valdés La Hens, Danay
Bravo Ferrada, Barbara
author Flores, Elizabeth Naiquén
author_facet Flores, Elizabeth Naiquén
Rivas, Gabriel
Guillade, Andrea
Brizuela, Natalia
Navarro, Marina
Tymczyszyn, Elizabeth
Delfederico, Lucrecia
Pérez, Carolina Fabiana
Semorile, Liliana Carmen
Valdés La Hens, Danay
Bravo Ferrada, Barbara
author_role author
author2 Rivas, Gabriel
Guillade, Andrea
Brizuela, Natalia
Navarro, Marina
Tymczyszyn, Elizabeth
Delfederico, Lucrecia
Pérez, Carolina Fabiana
Semorile, Liliana Carmen
Valdés La Hens, Danay
Bravo Ferrada, Barbara
author2_role author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Biología Celular, Microbiología
Malolactic fermentation
Innovative starters
Sensory analysis
topic Biología Celular, Microbiología
Malolactic fermentation
Innovative starters
Sensory analysis
dc.description.none.fl_txt_mv Malolactic fermentation conducted by lactic acid bacteria is essential for enhancing wine’s sensory qualities. Although this process can occur spontaneously through the action of native lactic acid bacteria (LAB) from the grapes and cellar, it carries risks such as increased volatile acidity, consumption of residual sugars, and the formation of undesirable metabolites like biogenic amines. This study evaluated the oenological potential of three innovative native malolactic fermentation starters (MLFS) on a pilot scale, aiming to offer local wineries cost-effective MLFS with native LAB strains. Alcoholic fermentation of Malbec grapes was carried out using a commercial yeast starter, followed by a sequential inoculation of native malolactic starters formulated with (i) mesophilic Lactiplantibacillus plantarum UNQLp11 and Oenococcus oeni UNQOe73.2, both from the Province of Río Negro; (ii) psychrotrophic Lentilactibacillus hilgardii UNQLh1.1 and Oenococcus oeni UNQOe19, both from the Province of Río Negro; (iii) mesophilic Lactiplantibacillus plantarum UNQLp1001, from the Province of Buenos Aires; and (iv) a commercial malolactic started, which served as a control. Malic acid was consumed by all starters. RAPD-PCR using M13 primer showed the native LAB’s capability for implantation in wine. A sensory analysis revealed distinct profiles for each formulation, despite having been inoculated at the end of the same alcoholic fermentation. These MLFS could replace imports, enhancing the region’s unique terroir.
description Malolactic fermentation conducted by lactic acid bacteria is essential for enhancing wine’s sensory qualities. Although this process can occur spontaneously through the action of native lactic acid bacteria (LAB) from the grapes and cellar, it carries risks such as increased volatile acidity, consumption of residual sugars, and the formation of undesirable metabolites like biogenic amines. This study evaluated the oenological potential of three innovative native malolactic fermentation starters (MLFS) on a pilot scale, aiming to offer local wineries cost-effective MLFS with native LAB strains. Alcoholic fermentation of Malbec grapes was carried out using a commercial yeast starter, followed by a sequential inoculation of native malolactic starters formulated with (i) mesophilic Lactiplantibacillus plantarum UNQLp11 and Oenococcus oeni UNQOe73.2, both from the Province of Río Negro; (ii) psychrotrophic Lentilactibacillus hilgardii UNQLh1.1 and Oenococcus oeni UNQOe19, both from the Province of Río Negro; (iii) mesophilic Lactiplantibacillus plantarum UNQLp1001, from the Province of Buenos Aires; and (iv) a commercial malolactic started, which served as a control. Malic acid was consumed by all starters. RAPD-PCR using M13 primer showed the native LAB’s capability for implantation in wine. A sensory analysis revealed distinct profiles for each formulation, despite having been inoculated at the end of the same alcoholic fermentation. These MLFS could replace imports, enhancing the region’s unique terroir.
publishDate 2025
dc.date.none.fl_str_mv 2025-06-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://digital.cic.gba.gob.ar/handle/11746/12807
url https://digital.cic.gba.gob.ar/handle/11746/12807
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2311-5637
info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11060337
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:CIC Digital (CICBA)
instname:Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
instacron:CICBA
reponame_str CIC Digital (CICBA)
collection CIC Digital (CICBA)
instname_str Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
instacron_str CICBA
institution CICBA
repository.name.fl_str_mv CIC Digital (CICBA) - Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
repository.mail.fl_str_mv marisa.degiusti@sedici.unlp.edu.ar
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