Indigenous lactic acid bacteria communities associated with spontaneous malolactic fermentations in Patagonian wines: Basic and applied aspects

VALDEZ, D; BRAVO FERRADA, B; BRIZUELA, N; TYMCZYSZYN, EE; HOLLMANN, A; DELFEDERICO, L; SEMORILE, L

Biology and Biotechnology of Patagonian Microorganisms

SPRINGER

Año: 2017; p. 296 - 327

During winemaking microorganisms showing a selective advantage emerge in a given period as the dominant populations. Lactic acid bacteria (LAB) guide the malolactic fermentation (MLF), which produces deacidification of wine, enhancing its microbial stability and modifying the aroma profile. When MLF happen spontaneously, it is carried out by one or more indigenous LAB species present in grapes and cellars, naturally adapted to the regional peculiarities of wine. Thus, it is advisable to study the indigenous microbiota, to select strains for their use as starter cultures. Here we will summarize the studies conducted so far on LAB population diversity, as well as the methods and criteria to select and to process potential malolactic cultures in some Patagonian wines.