Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook
Abstract
:1. Introduction
2. Biodiversity of Lactic Acid Bacteria in Wine
3. Selected Wine Lactic Acid Bacteria Starter Cultures and Wine Challenging Factors
3.1. Well-Known Factors that Affect Malolactic Fermentation and Bacteria Vitality
3.1.1. pH
3.1.2. Ethanol
3.1.3. Temperature
3.1.4. Sulphur Doxide
3.2. Lesser-Known Factors that Affect Malolactic Fermentation
3.2.1. Yeast Strain Selection
3.2.2. Organic Acids
3.2.3. Tannins
3.2.4. Nutrient Deficiencies
3.2.5. Residual Lysozyme Activity and Chitosan Formulation
3.2.6. Others
4. Selected Wine Lactic Acid Bacteria Starter Cultures and the Timing of Inoculation
4.1. Co-inoculation with Selected Yeast and Selected Wine Lactic Acid Bacteria
- MLF can be completed in between 3 days and 2 weeks depending on the type of musts and the bacteria used.
- Co-inoculation to produce fresh wine styles with low diacetyl content:Co-inoculation always result in more fruit-driven wine styles and very low diacetyl content in wines. Early results also show that in the case of co-inoculation the high content of sugars could repress the metabolism of the diacetyl, as opposed to post-alcoholic fermentation inoculation. Moreover, under the reductive conditions generated by the active yeast, diacetyl produced will be immediately reduced to the less active metabolites, acetoin and butanediol.
- Co-inoculation to limit the development of Brettanomyces and off-flavors:The increase in sugar levels, pH, and sometimes lower SO2 addition can influence the development of spoilage microorganisms, especially Brettanomyces, which can produce phenolic off-odors in wines. It is well known that the period from the end of AF to the start of MLF is particularly conducive to the development of Brettanomyces. Early inoculation with wine bacteria, either right after AF or in co-inoculation (24 h after inoculation with yeast), has proven to be a simple and effective method for preventing the development of Brettanomyces and the production of ethyl phenols off-flavors. Recent studies with IFV in Burgundy (Gerbaux) show co-inoculation with selected O. oeni strains can inhibit the growth of Brettanomyces (below 10 cell/mL) as opposed to the spontaneous control that is still contaminated with 500 cell/mL of Brettanomyces while the MLF is not completed and the wine is not stabilized [65].
- As a bio-control agent for low acidity/high pH wines, Lactobacillus plantarum with its facultative hetero-fermentative sugar metabolism is ideal as it completes MLF in 3–5 days during the alcoholic fermentation with no risk of increased volatile acidity due to its specific metabolism. It enables early stabilization of wines, as soon as the AF is finished.
- Co-inoculation as a tool for sustainability. In the frame of National Spanish R&D Project (VINySOST) involving six wineries, two companies of auxiliary industry, and several research centers (New strategies vine and winemaking for sustainable management in the production in great surfaces and increase in competitiveness of wineries in the international market—CDTI (strategic program CIEN, call 2014)), one of the studies were focused on the carbon footprint and analysis of life cycle from different axes involving wine producers. Within the study of carbon footprint and energy cost related to malolactic fermentation, co-inoculation with selected wine LAB had been compared to spontaneous MLF. Co-inoculated wine finished MLF with four after termination of the alcoholic fermentation whereas the spontaneous MLF took more than one and a half months to finish MLF. An electrical network analyzer was used after the energy consumption. Co-inoculation reduces the electricity consumption by more than 60%, as there was no need to heat the tanks to achieve a malolactic fermentation.
4.2. Sequential Inoculation with Selected Wine Lactic Acid Bacteria Post-alcoholic Fermentation
5. Advantages of Lactobacillus plantarum Starter Cultures
5.1. Lactobacillus plantarum Starter Cultures for the Induction of Malolactic Fermentation in Must and Wine
5.2. Specific Feature of Lactobacillus plantarum of Oenological Interest
5.3. Mixed Oenococcus oeni and Lactobacillus plantarum Starter Cultures for the Induction of MLF
5.4. A New Concept of Lactobacillus plantarum Starter Cultures for High pH Red Wines.
5.4.1. Control of Microbial Contamination
5.4.2. Malolactic Fermentation and Red Wine (Pinot Noir) Color
5.5. A New Concept of Lactobacillus plantarum Starter Cultures for Low pH White Wines
- pH: ≥3.05
- Malic acid content: ≤8 g/L
- Temperature range: from 17 °C to 22 °C
- Total SO2 tolerance in must up to 5 g/hL
- Free SO2 tolerance in wines: less than 10 mg/L
5.6. Interesting Sensory Properties of Lactobacillus plantarum in Wine Application
5.7. Other Applications of Lactobacillus plantarum Apart from the Induction of Malolactic Fermentation
6. Conclusions
Funding
Acknowledgments
Conflicts of Interest
References
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Species | Lactobacillus plantarum | Oenococcus oeni |
---|---|---|
Fermentation of sugars (hexoses) | Homo-fermentative = 2 × lactate | Hetero-fermentative = Lactate + acetate + CO2 |
Wine parameter for best performance | pH > 3.5 Alcohol < 15.5% (v/v) Total SO2 < 50 ppm Temperature 20–26 °C | pH > 3.1 Alcohol < 15.5% (v/v) Total SO2 < 50 ppm Temperature > 17 °C |
Genetic preposition for enzyme activities | MOST strains: Malolactic enzyme/ Glycosidase/Protease/Esterase/Lipase/Citrate lyase | Only very FEW strains: Malolactic enzyme Esterase/Protease/ Citratelyase/Methionine synthase c |
Genetic preposition for bacteriocins production | Good potential | Only a FEW strains |
Types of Wines | Reds–Traditional Vinification (Short or Medium Maceration–Thermovinification (Liquid Phase) Initial Sugar/Potential Alcohol up to 260 g/L/15,5% (v/v)) |
---|---|
Timing of Bacteria Inoculation | Only co-inoculation Addition of ML Prime™, 24 h after adding yeast |
SO2 Addition on Grapes/Must | ≤5 g/hL |
pH Acid Malic Content | ≥ 3.4 maximum 3 g/L |
Temperature During AF | 20° to 26 °C |
Pre-MLF | Post-MLF | |
---|---|---|
Control | 8.37 | 9.2 |
L. plantarum ML-Prime™ | 8.37 | 7.67 |
O. oeni OM | 8.37 | 2.33 |
O. oeni AL | 8.37 | 1.7 |
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Krieger-Weber, S.; Heras, J.M.; Suarez, C. Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook. Beverages 2020, 6, 23. https://doi.org/10.3390/beverages6020023
Krieger-Weber S, Heras JM, Suarez C. Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook. Beverages. 2020; 6(2):23. https://doi.org/10.3390/beverages6020023
Chicago/Turabian StyleKrieger-Weber, Sibylle, José María Heras, and Carlos Suarez. 2020. "Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook" Beverages 6, no. 2: 23. https://doi.org/10.3390/beverages6020023