Influence of PatagonianLactiplantibacillus plantarumandOenococcus oenistrains on sensory perception of Pinot Noir wine after malolactic fermentation

Abstract

Background and Aims The aim of this work was to study the effect of two Patagonian malolactic starters, Oenococcus oeni UNQOe 73.2 and Lactiplantibacillus plantarum UNQLp 11, on the wine composition and sensory perception after MLF of Pinot Noir wine. Methods and Results Both strains increased the concentration of procyanidin, diminished the concentration of phenolic substances and increased the colour intensity of the wine after MLF. The volatile profile of both strains differed to that of the Control, particularly the esters, vanillin and some terpenes. The attributes acidity and astringency, black and dried fruits and spicy attributes were features of the wine fermented with both strains. Conclusions Both strains were able to conduct MLF, to increase colour intensity and to change the flavour of the wine with some differences. The wine fermented with UNQLp 11 had a greater frequency of bitterness, whereas the wine fermented with UNQOe 73.2 had a greater frequency of butter. Significance of the Study Knowledge of the effect of Patagonian starter cultures on consumer perception of the wine after fermentation has been improved.