Characterization of fermentative behaviors of lactic acid bacteria in grape wines through 1h nmr- and gc-based metabolic profiling

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 11, 2009, Pages 4810-4817

  Lee, Jang Eun ^a   Hong, Young Shick ^a   Lee, Cherl Ho ^a  

^a Korea University   (South Korea)

Author keywords

GC; Metabolites; Metabolomics; NMR; Volatile compound; Wine

Indexed keywords

LACTIC ACID;

ARTICLE; BACTERIUM; CHEMISTRY; FERMENTATION; GRAPE; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; WINE;

BACTERIA; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTIC ACID; MAGNETIC RESONANCE SPECTROSCOPY; VITIS; WINE;

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI; VITACEAE; VITIS;

EID: 67149096418     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900502a     Document Type: Article

References (35)

1. Ribereau-Gayon, P.; Glories, Y.; Maujean, A.; Dubourdieu, D. Handbook of Enology, 2nd ed.; Wiley: Chichester, U.K., 2006; Vol. 1.
2. Maicas, S.; Natividad, A.; Ferrer, S.; Pardo, I. Malolactic fermentation in wine with high densities of non-proliferating Oenococcus oeni. Word J. Microbiol. Biotechnol. 2000, 16, 805-810.
3. Versari, A.; Parpinello, G. P.; Cattaneo, M. Leuconostoc oenos and malolactic fermentation in wine: a review. J. Ind. Microbiol. Bio-technol. 1999, 23, 447-455.
4. Zoecklein, B. W.; Fugelsang, K. C.; Gump, B. H.; Nury, F. S. Wine Analysis and Production; Kluwer Academic/Plenum Publishers: New York, 1999.
5. Pozo-Bayon, M. A.; G-Alegria, E.; Polo, M. C.; Tenorio, C.; Martin-Alvarez, P. J.; Calvo de la Banda, M. T.; Ruiz-Larrea, F.; Moreno-Arribas, M. V. Wine volatile and araino acid composition after malolactic fermentation: effect of Oenococcus oeni and Lacto-bacillus plantarum starter cultures. J. Agric. Food Ghent. 2005, 53, 8729-8735.
6. Oh, Y. S.; Lee, J. H.; Yoon, S. H.; Oh, C. H.; Choi, D. S.; Choe, E.; Jung, M. Y. Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS. J. Food Sci. 2008, 73, 378-389.
7. Son, H. S.; Kim, K. M.; Van den Berg, F.; Hwang, G. S.; Park, W. M.; Lee, C. H.; Hong, Y. S. H-1 nuclear magnetic resonance-based metabolomic characterization of wines by grape varieties and production areas. J. Agric. Food Chem. 2008, 56, 8007-8016.
8. 1H NMR-based metabolomic approach for understanding the fermentation behaviors of wine yeast strains. Anal. Chem. 2009, 81, 1137-1145.
9. 1H NMR spectroscopic metabonomic studies. Anal. Chem. 2005, 77, 517-526.
10. Bylesjo, M.; Rantalainen, M.; Cloarec, O.; Nicholson, J. K.; Holmes, E.; Trygg, J. OPLS discriminant analysis: combining the strengths of PLS-DA and SIMCA classification. J. Chemom. 2006, 20, 341-351.
11. Mato, I.; Suarez-Luque, S.; Huidobro, J.F. A review of the analytical methods to determine organic acids in grape juices and wines. Food Res. Int. 2005, 38, 1175-1188.
12. Setkova, L.; Risticevic, S.; Pawliszyn, J. Rapid headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction I. Method development and optimization. J. Chromatogr. 2007, 1147, 213-223.
13. Larsen, F. H.; van den Berg, F.; Engelsen, S. B. An exploratory chemometric study of H-1 NMR spectra of table wines. J. Chemom. 2005, 20, 198-208.
14. Trygg, J.; Wold, S. Orthogonal projections to latent structures (O-PLS). J. Chemom. 2002, 16, 119-128.
15. Hotelling, H. The generalization of Student's ratio. Ann. Math. Stat. 1931, 2, 360-378.
16. Margalit, Y. Concepts in Wine Chemistry; Wine Appreciation Guild: San Francisco, CA, 2004.
17. Davis, C. R.; Wibowo, D.; Eschenbruch, R.; Lee, T. H.; Fleet, G., H. Practical implication of malolactic fermentation: a review. Am. J. Enol. Vitic. 1985, 36, 290-301.
18. Lopez, I.; Tenorio, C.; Zarazaga, M.; Dizy, M.; Torres, C.; Ruiz-Larrea, F. Evidence of mixed wild populations of Oenococcus oeni strains during wine spontaneous malolactic fermentations. Eur. Food Res. Technol. 2007, 226, 215-223.
19. Wibowo, D.; Eschenbruch, R.; Davis, C. R.; Fleet, G.; Lee, T. H. Occurrence and growth of lactic acid bacteria in wine. A review. Am. J. Enol. Vitic. 1985, 56, 302-313.
20. Fugelsang, K. C. Wine Microbiology; Chapman and Hall: New York, 1997.
21. Coueheney, F.; Desroche, N.; Bou, M.; Tourdot-Maréchal, R.; Dulau, L.; Guzzo, J. A new approach for selection of Oenococcus oeni strains in order to produce malolactic starters. Int. J. Food Microbiol. 2005, 105, 463-470.
22. 1H NMR analysis coupled with multivariate statistics. J. Agric. Food Chem. 2009, 57, 1481-1490.
23. 1H NMR in rioja red wine fermentation processes. J. Agric. Food Chem. 2009, 57, 2112-2118.
24. Shimazu, Y.; Uehara, M.; Watanabe, M. Transformation of citric acid to acetic acid, acetoin and diacetyl by wine making lactic acid bacteria. Agric. Biol Chem. 1985, 49, 2147-2157.
25. Nielsen, J. C.; Richelieu, M. Control of flavour development in wine during and after malolactic fermentation by Oenococcus oeni. Appl. Environ. Microbiol. 1999, 65, 740-745.
26. Nielsen, J. C.; Prahl, C.; Lonvaud-Funel, A. Malolactic fermentation in wine by direct inoculation with freeze-dried Leuconostoc oenos cultures. Am. J. Enol. Vitic. 1996, 47, 42-48.
27. Swiegers, J. H.; Bartowsky, E. J.; Henschke, P. A.; Pretorius, I. S. Yeast and bacterial modulation of wine aroma and flavour. Aust. J. Grape Wine Res. 2005, 11, 139-173.
28. Maicas, S.; Gil, J. V.; Pardo, 1.; Ferrer, S. Improvement of volatile composition of wines by controlled addition of malolactic bacteria. Food Res. Int. 1999, 32, 491-496.
29. Gámbaro, A.; Boido, E.; Zlotejablko, A.; Medina, K.; Lloret, A.; Dellacassa, E.; Carrau, F. Effect of malolactic fermentation on the aroma properties of Tannat wine. Aust. J. Grape Wine Res. 2001, 7, 27-32.
30. Etschmann, M. M. W.; Bluemke, W.; Sell, D.; Schrader, J. Biotech-nological production of 2-phenylethanol. Appl. Microbiol. Biotech-nol. 2002, 59, 1-8.
31. Delaquis, P.; Cliff, M.; King, M.; Girard, B.; Hall, J.; Reynolds, A. Effect of two commercial malolactic cultures on the chemicals and sensory properties of chancellor wines vinified with different yeast and fermentation temperatures. Am. J. Enol. Vitic. 2000, 51, 42-48.
32. de Revel, G.; Martin, N.; Pripis-Nicolau, L.; Lonvaud-Funel, A.; Bertrand, A. Contribution to the knowledge of malolactic fermentation influence on wine aroma. J. Agric. Food Chem. 1999, 47, 4003-4008.
33. Radler, F. Microbial biochemistry. Experientia 1986, 42, 884-893.
34. Izquierdo Canas, P. M.; Garcia Romero, E.; Gomez Alonso, S.; Palop Herreros, M.L. L. Changes in the aromatic composition of Tempranillo wines during spontaneous malolactic fermentation. J. Food Compos. Anal. 2008, 21, 724-730.
35. Ugliano, M.; Moio, L. Changes in the concentration of yeast-derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni. J. Agric. Food Chem. 2005, 53, 10134-10139.