Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albariño and Caiño white wines

Journal of Applied Microbiology

Volumn 116, Issue 3, 2014, Pages 586-595

  Juega, M ^a   Costantini, A ^b   Bonello, F ^b,c   Cravero, M C ^b   Martinez Rodriguez, A J ^a   Carrascosa, A V ^a   Garcia Moruno, E ^b  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^c UNIVERSITY OF EASTERN PIEDMONT   (Italy)

Author keywords

Autochthonous Pediococcus; Malolactic fermentation; Sensory analysis; White wines

Indexed keywords

AMINES; FERMENTATION; LACTIC ACID; RNA; SENSORY ANALYSIS; STARTERS; STRAIN;

ALCOHOLIC FERMENTATION; AUTOCHTHONOI PEDIOCOCCUS; AUTOCHTHONOUS BACTERIA; COMPOSITION PROFILE; MALOLACTIC FERMENTATION; ORGANOLEPTIC CHARACTERISTICS; PEDIOCOCCUS; PEDIOCOCCUS DAMNOSUS; SENSORY PROFILES; WHITE WINES;

WINE;

ALCOHOL; LACTIC ACID; MALIC ACID; RNA 16S; MALIC ACID DERIVATIVE;

BACTERIUM; CHEMICAL COMPOSITION; FERMENTATION; POLYSACCHARIDE; SENSORY SYSTEM;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATION; CONTROLLED STUDY; FERMENTATION TECHNIQUE; GENE SEQUENCE; HARDNESS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INOCULATION; MALOLACTIC FERMENTATION; NONHUMAN; OENOCOCCUS OENI; ORGANOLEPTIC PROPERTY; PEDIOCOCCUS; PEDIOCOCCUS DAMNOSUS; SENSORY ANALYSIS; WHITE WINE; ANALYSIS; FERMENTATION; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; OENOCOCCUS; WINE;

OENOCOCCUS OENI; PEDIOCOCCUS; PEDIOCOCCUS DAMNOSUS;

FERMENTATION; LACTIC ACID; MALATES; OENOCOCCUS; PEDIOCOCCUS; WINE;

EID: 84893958730     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12392     Document Type: Article

References (52)

1. Alegria, E., Lopez, I., Ruiz, J.I., Saenz, J., Fernandez, E., Zarazaga, M., Dizy, M., Torres, C. et al. (2004) High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol. FEMS Microbiol Lett 230, 53-61.
2. Altschul, S.F., Gish, W., Miller, W., Myers, E.W. and Lipman, D.J. (1990) Basic local alignment search tool. J Mol Biol 215, 403-410.
3. Ancín-Azpilicueta, C., González-Marco, A. and Jiménez-Moreno, N. (2008) Current knowledge about the presence of biogenic amines in wine. Crit Rev Food Sci 48, 257-275.
4. Armada, L., Fernández, E. and Falqué, E. (2010) Influence of several enzymatic treatments on aromatic composition of white wines. LWT - Food Sci Technol 43, 1517-1525.
5. Bae, S., Fleet, G. and Heard, G. (2006) Lactic acid bacteria associated with wine grapes from several Australian vineyards. J Appl Microbiol 100, 712-727.
6. Cane, P. (1990) Il controllo di qualità dei vini mediante HPLC: determinazione degli acidi organici. L' Enotecnico 26, 69-72.
7. Carrascosa, A.V., Bartolome, B., Robredo, S., Leon, A., Cebollero, E., Juega, M., Nunez, Y.P., Martinez, M.C. et al. (2012) Influence of locally-selected yeast on the chemical and sensorial properties of Albariño white wines. LWT Food Sci Technol 46, 319-325.
8. Cocconcelli, P.S., Porro, D., Galandini, S. and Senini, L. (1995) Development of RAPD protocol for typing of strains of lactic acid bacteria and enterococci. Lett Appl Microbiol 21, 376-379.
9. Cole, J.R., Wang, Q., Cardenas, E., Fish, J., Chai, B., Farris, R.J., Kulam-Syed-Mohideen, A.S., McGarrell, D.M. et al. (2009) The Ribosomal Database Project: improved alignments and new tools for rRNA analysis. Nucleic Acids Res 37(Database issue), D141-D145.
10. Consejo Regulador De La Denominación De Origen Rías Baixas. (2004) Memoria del ejercicio 2003. Vigo: Consello Regulador de la D.O. Rías Baixas.
11. Costantini, A., Cersosimo, M., Del Prete, V. and Garcia-Moruno, E. (2006) Production of biogenic amines by lactic acid bacteria: screening by PCR, Thin-Layer Chromatography, and High-Performance Liquid Chromatography of strains isolated from wine and must. J Food Prot 69, 391-396.
12. Costello, P.J., Morrison, J.C., Lee, T.H. and Fleet, G.H. (1983) Numbers and species of lactic acid bacteria in wines during vinification. Food Technol Aust 35, 14-18.
13. Davis, C.R., Wibowo, D.J., Lee, T.H. and Fleet, G.H. (1986) Growth and metabolism of lactic acid bacteria during and after malolactic fermentation of wines at different pH. Appl Environ Microbiol 51, 539-545.
14. Di Stefano, R., Cravero, M.C. and Gentilini, N. (1989) Metodi per lo studio dei polifenoli nei vini. L' Enotecnico 5, 83-89.
15. Dieguez, C.S., Lois Lucía, C., Gómez, F.E. and De la Peña, G.M.L. (2003) Aromatic composition of the Vitis vinifera grape Albariño. Lebensm-Wiss u-Technol 36, 585-590.
16. Du Toit, M. (2011) Lactobacillus: the next generation of malolactic fermentation starter cultures-an overview. Food Bioprocess Technol 4, 876-906.
17. Dubourdieu, D. (1986) Wine technology: current trends. Experientia 42, 914.
18. Edwards, C.G. and Jensen, K.A. (1992) Occurrence and characterization of lactic acid bacteria from Washington state wines: Pediococcus spp. Am J Enol Vitic 43, 233-238.
19. Falqué, E., Darriet, P., Fernández, E. and Dubourdieu, D. (2008) Volatile profile and differentiation between Albariño wines from different origins. Int J Food Sci Technol 43, 464-475.
20. Fleet, G.H. (1998) The microbiology of alcoholic beverages. Microbiology of Fermented Foods, 2nd edn. New York, NY: Blackie Academic & Professional.
21. Fugelsang, K.C. and Edwards, C.G. (2007) Wine Microbiology, 2nd edn. New York, NY: Springer Science and Business Media LLC.
22. García de los Salmones, N. (1914) General report of sessions of I National Congress of Viticulture, Pamplona (Spain).
23. Garcia-Moruno, E., Carrascosa, A.V. and Munoz, R. (2005) A rapid and inexpensive method for the determination of biogenic amines from bacterial cultures by thin-layer chromatography. J Food Prot 68, 625-629.
24. Gockowiak, H. and Henschke, P.A. (2003) Interaction of pH, ethanol concentration and wine matrix on induction of malolactic fermentation with commercial 'direct inoculation' starter cultures. Aus J Grape Wine Res 9, 200-209.
25. Gunata, Y.Z., Bayonove, C., Baumes, R. and Cordonnier, C. (1985) The aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation. J Sci Food Agric 36, 857-862.
26. Guzzon, R., Poznanski, E., Conterno, L., Vagnoli, P., Krieger-Weber, S. and Cavazza, A. (2009) Selection of a new highly resistant strain for malolactic fermentation under difficult conditions. S Afr J Enol Vitic 30, 133-141.
27. Hernandez-Orte, P., Cersosimo, M., Loscos, N., Cacho, J., Garcia-Moruno, E. and Ferreira, V. (2009) Aroma development from non-floral grape precursors by wine lactic acid bacteria. Food Res Int 42, 773-781.
28. Huetz De Lemps, A. (1967) Vignobles et vins du nord-ouest de l'Espagne. Thesis, Institut de Géographie: Faculté des Lettres, Bordeaux, France.
29. Jackson, D.I. and Lombard, P.B. (1993) Environmental and management practices affecting grape composition and wine quality - a review. Am J Enol Vitic 44, 409-430.
30. Knoll, C., Fritsch, S., Schnell, S., Grossmann, M., Rauhut, D. and du Toit, M. (2011) Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines. LWT Food Sci Technol 44, 2077-2086.
31. Konig, H., Frohlich, J., Guillamon, J.M., Mas, A., Bisson, L.F. and Joseph, C.M.L. (2009) Biology of Microorganisms on Grapes, in Must and in Wine. Berlin, Heidelberg: Springer- Verlag.
32. Ladero, V., Calles, M., Fernández, M. and Alvarez, M.A. (2010) Toxicological effects of dietary biogenic amines. Curr Nutr Food Sci 6, 145-156.
33. Lafon-Lafourcade, S., Carre, E. and Ribéreau-Gayon, P. (1983) Occurrence of lactic acid bacteria during the different stages of vinification and conservation of wines. Appl Environ Microbiol 46, 874-880.
34. Landete, J.M., Ferrer, S. and Pardo, I. (2005) Which lactic acid bacteria are responsible for histamine formation? J Appl Microbiol 99, 580-586.
35. Lonvaud-Funel, A. (1999) Lactic acid bacteria in the quality improvement and depreciation of wine. Antonie Van Leeuwenhoek 76, 317-331.
36. Lonvaud-Funel, A. (2001) Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiol Lett 199, 9-13.
37. Lonvaud-Funel, A., Joyeux, A. and Ledoux, O. (1991) Specific enumeration of lactic acid bacteria in fermenting grape must and wine by colony hybridization with non-isotopic DNA probes. J Appl Bacteriol 71, 501-508.
38. Maicas, S., Vicente Gil, J., Pardo, I. and Ferrer, S. (1999) Improvement of volatile composition of wines by controlled addition of malolactic bacteria. Food Res Int 32, 491-496.
39. Marchesi, J.R., Sato, T., Weightman, A.J., Martin, T.A., Fry, J.C., Hiom, S.J., Dymock, D. and Wade, W.G. (1998) Design and evaluation of useful bacterium-specific PCR primers that amplify genes coding for bacterial 16S rRNA. Appl Environ Microbiol 64, 795-799.
40. Oliveira, J.M., Oliveira, P., Baumes, R.L. and Maia, M.O. (2008) Volatile and glycosidically bound composition of Loureiro and Alvarinho wines. Food Sci Technol Int 14, 341-353.
41. Osborne, J. and Edwards, C.G. (2005) Bacteria important during winemaking. Adv Food Nutr Res 50, 139-177.
42. Reguant, C. and Bordons, A. (2003) Typification of Oenococcus oeni strains by multiplex RAPD-PCR and study of population dynamics during malolactic fermentation. J Appl Microbiol 95, 344-353.
43. Ribereau-Gayon, J., Peynaud, E., Ribereau-Gayon, P. and Sudraud, P. (1975) Traite d'oenologie. Sciences et techniques du vin. Tome 2. Caractères des vins. Maturation du raisin. Levures et bactéries. Dunod, Paris.
44. Santiago, J.L., Boso, S., Gago, P., Alonso-Villaverde, V. and Martínez, M.C. (2007) Molecular and ampelographic characterisation of Vitis vinifera L. 'Albariño', 'Savignon Blanc' and 'Caíño Blanco' shows that they are different cultivars. Span J Agric Res 53, 333-340.
45. Sauvageot, F. and Vivier, P. (1997) Effects of malolactic fermentation on sensory properties of four Burgundy wines. Am J Enol Vitic 48, 187-192.
46. Schreier, P., Drawert, F. and Junker, A. (1976) Identification of volatile constituents from grapes. J Agric Food Chem 24, 331-336.
47. Soumalainen, H. and Lehtonen, M. (1979) The production of aroma compounds by yeast. J Inst Brew 85, 149-156.
48. Strickland, M. (2012) Effects of Pediococcus spp. on Oregon Pinot noir. Thesis Master of Sciences, Oregon State University, http://ir.library.oregonstate.edu/xmlui/handle/1957/33835.
49. Vilanova, M., Zamuz, S., Tardaguila, J. and Masa, A. (2008) Characterization by descriptive analysis of Vitis vinifera cv, Albariño. J Sci Food Agric 88, 19-823.
50. Vilanova, M., Genisheva, Z., Masa, A. and Oliveira, J.M. (2010) Correlation between volatile composition and sensory properties in Spanish Albariño wines. Microchem J 95, 240-246.
51. Walling, E., Gindreau, E. and Lonvaud-Funel, A. (2005) A putatative glucan synthase gene dps detected in exopolysaccharide-producting Pediococcus damnosus and Oenococcus oeni strains isolated from wine and cider. Int J Food Microbiol 98, 53-62.
52. Wibowo, D., Escenbruch, R., Davis, C.R., Fleet, G.H. and Lee, T.H. (1985) Occurrence and growth of lactic acid bacteria in wine: a review. Am J Enol Vitic 36, 302-313.