Abstract
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also significantly, positively and negatively, contribute to the sensorial profile of wine through many different enzymatic pathways. This is achieved either through the synthesis of compounds such as diacetyl and esters or by liberating bound aroma compounds such as glycoside-bound primary aromas and volatile thiols which are odorless in their bound form. LAB can also liberate hydroxycinnamic acids from their tartaric esters and have the potential to break down anthocyanin glucosides, thus impacting wine color. LAB can also produce enzymes with the potential to help in the winemaking process and contribute to stabilizing the final product. For example, LAB exhibit peptidolytic and proteolytic activity that could break down the proteins causing wine haze, potentially reducing the need for bentonite addition. Other potential contributions include pectinolytic activity, which could aid juice clarification and the ability to break down acetaldehyde, even when bound to SO2, reducing the need for SO2 additions during winemaking. Considering all these findings, this review summarizes the novel enzymatic activities of LAB that positively or negatively affect the quality of wine. Inoculation strategies, LAB improvement strategies, their potential to be used as targeted additions, and technological advances involving their use in wine are highlighted along with suggestions for future research.
Highlights
The fruit of the grapevine, Vitis vinifera, was first transformed into wine sometime between 8500BC and 4000BC (Varriano, 2010)
Wine, as we know it nowadays, is a complex beverage in which many key elements shape the final product. These key elements include the quality of the grapes and their varietal and clonal genotype, the yeasts and bacteria conducting the alcoholic fermentation (AF) and the malolactic fermentation (MLF), respectively, the aging vessels and the winemaking techniques (Styger et al, 2011)
The main role of lactic acid bacteria (LAB) in wine has traditionally been to perform the conversion of malic acid to lactic acid
Summary
The fruit of the grapevine, Vitis vinifera, was first transformed into wine sometime between 8500BC and 4000BC (Varriano, 2010). The use of blended cultures of L. plantarum and O. oeni as MLF starters, can facilitate a rapid consumption of malic acid, whilst contributing significantly to the volatile profile of wine (Brizuela et al, 2018). Only a few freezedried starter cultures of L. plantarum are commercially available and their use is especially recommended for coinoculation strategies in wines with high pH (>3.4) and a high risk of autochthonous LAB contamination1,2.
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