Influences of Patagonian L. plantarum and O. oeni strains on consumer?s perception after malolactic fermentation of Pinot noir wine

BRIZUELA NS; FRANCO-LUESMA E; PÉREZ-JIMÉNEZ M; BRAVO FERRADA B.M; SEMORILE L; TYMCZYSZYN EE; MIRIAM DEL POZO BAYÓN

Australian Journal of Grape and Wine Research

Australian Society of Viticulture and Oenology - Wiley Online Library

Año: 2021

Background and Aims: The aim of this work was to study the effect of two Patagonian malolactic starters (Oenococcus oeni UNQOe73.2 or Lactobacillus plantarum UNQLp11) on the wine composition and sensory perception after malolactic fermentation (MLF) of Pinot noir wine. Methods and Results: Both strains seemed to increase the content of procyanidins and diminish the content of polyphenols and increased color intensity of wines after MLF. Also, Both showed different volatile profiles than control, especially regarding esters, vanillin and some terpenes. Acidity, astringency, black and dried fruits, and spicy attributes were found in wines fermented with both LAB strains. Conclusions: Both strains were able to conduct MLF, increase color intensity and change the flavor of wine with some differences. The wine fermented with UNQLp11 presented a higher frequency of bitterness, whereas the wine fermented with UNQOe73.2 showed a higher frequency of butter. Significance of the Study: The results obtained in this work improve the knowledge about Patagonian starter cultures on the consumers? perception after fermentation.