MOLECULAR TOOLS FOR SELECTION AND CHARACTERIZATION OF LACTIC ACID BACTERIA ASSOCIATED WITH PATAGONIAN RED WINES

BRIZUELA N.S.; MANERA C; BRAVO-FERRADA B; VALDES LA HENS D.; DELFEDERICO, LUCRECIA; HOLLMANN A.; OLGUIN N; CABALLERO A.; TYMCZYSZYN E,; SEMORILE L

Mendoza

Congreso; XXth International meeting GIESCO 2017; 2017

GIESCO

The selection of lactic acid bacteria (LAB) from a wine-producing area is necessary to the formulation of native malolactic starter cultures, well adapted to local winemaking practices, and able of enhancing the regional wine typicality. In this sense, molecular biology techniques are fundamental tools to the study of the native microbiome involved in the alcoholic and malolactic fermentations, as well as in the selection of yeasts and bacteria and its technological and oenological characterization. In our laboratory, the LAB community present during spontaneous malolactic fermentation of Patagonian Pinot noir and Merlot wines were studied through culture-dependent and -independent methods (ARDRA, RAPD, DGGE and sequencing). Through these methods more than 150 strains belonging to the species Lactobacillus plantarum, Lb. hilgardii and Oenococcus oeni were isolated, identified, and genetically typified. On the other hand, the use of PCR and qPCR allowed the study of oenological properties such as the absence of biogenic amines synthesis, and the presence and expression of genes related to wine aroma compounds, and involved in the adaptation to the hostile wine environment. Based on these approaches, several strains were selected which made possible to analyze, at technological level, their fermentative behavior and implantation capacity through vinification assays at laboratory scale.In this context, a working platform has been established able to carry out studies of diversity of microbial communities of oenological interest, selection of strains with potential use as fermentation starters and their possible impact on the quality and aromatic profile of regional wines.