WINE PHENOLIC COMPOUNDS UTILIZATION BY Lactobacillus hilgardii 5w

ALBERTO, M.R.; MANCA DE NADRA, M.C.

BIOCELL

INCA

Lugar: Mendoza; Año: 2002 vol. 26 p. 117 - 117

0327-9545

Grapes and wine contain a large array of phenolic compounds: nonflavonoids, flavonoids and tannins. The concentrations of total phenol varied from 1,800 to 4,059 expressed as mg/l gallic acid equivalents (GAE), for red wines. Bacteria may use phenolic compounds and they can affect their growth and metabolism. We study the ability of Lactobacillus hilgardii to utilize phenolic compounds normally present in wine under different storage conditions. L. hilgardii 5w, isolated from argentinean wine, was incubated at 4 and 20ºC in control, 3 x and 6 x concentrated (rotary evaporator) red wines. Anthocyanins, catechins, proantocyanidins and total phenols were determined in the cell free supernatants. The decrease in total anthocyanins concentration at ten days of storage at 4 and 20ºC were: 11 and 50 mg/l malvidin 3-glucoside for control wine, 12 and 110 for 3 x and 18 and 138 for 6 x concentrated wine. The values of catechin consumption were 8 and 532 mg/l for control wine, 106 and 934 for 3 x and 172 and 1,435 for 6 x concentrated wine. The diminution of proantocyanidins, 441 and 782 mg/l cyanidin chloride for control wine, 585 and 800 for 3 x and 607 and 1,095 for 6 x concentrated wine. The decrease in total phenolic compounds, correspond to: 857 and 2,002 for control wine, 550 and 1,500 for 3 x and 1,300 and 3,500 for 6 x concentrated wine. From these results we can conclude that Lactobacillus hilgardii 5w is able to use the phenolic compounds normally present in wine.