CHANGES IN THE VOLATILE PROFILE OF PINOT NOIR WINES CAUSED BY PATAGONIAN L. PLANTARUM AND O. OENI STRAINS

BRIZUELA NS; BRAVO-FERRADA BM; MIRIAM DEL POZO BAYÓN; SEMORILE L; TYMCZYSZYN EE

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2018 vol. 106 p. 22 - 28

0963-9969

The changes in the volatile profile of a sterile Pinot noir wine was studied through fermentation assays, at laboratory scale, with native Patagonian L. plantarum and O. oeni strains. Two strains of each species were selected based on data regarding to their ability to survive in wine and to consume L-malic acid. Both O. oeni strains but only one L. plantarum (UNQLp11) strain were able to remain viable and to successfully consume L-malic acid through the fermentation assay. The volatile profile of Pinot noir wine, before and after LAB inoculation, was measured by using HS-SPME gas chromatography technique. This analysis showed that alcohols were the main volatile compounds after alcoholic fermentation and that after fermentation with the selected LAB strains, a decrease in the volatile alcohol volatile concentration and an increase in the volatile ester concentration could be observed. The UNQOe73.2 O. oeni strain produced the most notable change in the volatile profile, with the production of some important odorant esters at higher concentration, compared to UNQOe31b O. oeni strain. In contrast, UNQLp11 L. plantarum strain showed a decrease in most of volatile compounds suggesting that, under the assay conditions used, the expression of flavor-related genes seems to be favored to O. oeni strains.