wine microbiologial process: Benefits of the use of starter cultures

RIVERO, L.V.; VALLEJO, CLAUDIA V.; SAGUIR, FABIANA M.; AREDES FERNANDEZ PEDRO A.; RODRÍGUEZ VAQUERO, MARÍA JOSÉ

Red wine consuption and health

Nova Science publishers

Año: 2016; p. 29 - 52

Wine is much more complex and heterogeneous liquid than any other beverage. Due to numerous amounts of compounds (e.g. water, ethanol, minerals, inorganic compounds, organic acids, carbohydrates, and polyphenol compounds), the quality of wine is important. The health benefits of moderate wine consumption are well documented, and have been associated with a diminished risk of cardiovascular and neurological diseases, antioxidant activity and antimicrobial activity is currently considered to be very important characteristics of red wines and is associated with the content of polyphenols such as flavonoids, phenolic acids and stilbenes. Wine is one of the oldest products where microbiological processes contribute significantly to the final product quality. In winemaking, there are two important microbiological processes: the alcoholic fermentation (FA), carried out by yeasts of the genus Saccharomyces (the sugars are converted into ethanol and CO2), and the malolactic fermentation (FML), catalyzed by bacteria acid lactic that decarboxylate malic acid to lactic acid, which results in a deacidification. FML provides microbiological stability and improves the final aroma balance by modifying fruit-derived aromas and producing aroma-active compounds. The MLF and FA in wine can be carried out by natural microflora or can be inducing through inoculation of yeast and/or BAL. Oenococcus oeni is the bacterial species most suitable for MLF because it can tolerate the physico-chemical conditions present in wine. So, the first condition for the starter culture selection is the survival of the strains in wine conditions, the presence of diverse enzymatic activities, a lack of amino acid decarboxylase activity and resistance to freeze-drying. In wine, controlling the use of starter cultures allows to obtain a final product with specific characteristics, with beneficial properties and with optimal flavor.Keywords: wine, lactic acid bacteria, yeast, starter culture.