Identification of dominant lactic acid bacteria isolated from grape juices. Assessment of its biochemical activities, relevant to flavor development in wine.

SAGUIR, FABIANA MARÍA; LOTO CAMPOS IRIS E.; MATURANO CARMEN; MANCA DE NADRA MARÍA C.

International Journal of wine research

Dove medical Press

Lugar: London United o kingdon; Año: 2009 vol. 2009 p. 175 - 185

1179-1403

We investigated the dominant LAB from grape juice and commence of malolactic fermentation (MLF) samples of a cellar located in Argentinian and assessment of its â-glucosidase activity and butter aroma compounds production. LAB number found in grape juice (approximately log10 3.3) was lower than that obtained in the MLF samples. O. oeni was predominant accounting for 68% of the overall of 81 LAB isolated.  Majority of whole cells derived from O. oeni cultures at the end of exponential growth showed detectable b-glucosidase activity. Contrary the highest proportion of them did not produce diacetyl, acetoin and 2,3 butilenglicol. A direct relation between both technological properties among the O. oeni strains could not be established. In the selected MS25 strain, L-malic acid was compatible with a good enzyme activity and partially able to annul the negative influence of low pH (3.8). In different conditions the aroma compounds were lower than 4 mg/ml, especially at pH 3.8 and presence of L-malic acid (2.5 g/l). This strain could have adequate characteristics for potential use in winemaking. Finally, the assessment of both biochemical properties in O. oeni should be considerer as a quality criterion of selecting starter cultures for the improvement of the wines aroma.