Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/121540
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Type: Journal article
Title: Ethanol-tolerant lactic acid bacteria strains as a basis for efficient malolactic fermentation in wine: evaluation of experimentally evolved lactic acid bacteria and winery isolates
Author: Sumby, K.M.
Niimi, J.
Betteridge, A.L.
Jiranek, V.
Citation: Australian Journal of Grape and Wine Research, 2019; 25(4):404-413
Publisher: Wiley
Issue Date: 2019
ISSN: 1322-7130
1755-0238
Statement of
Responsibility: 
K.M. Sumby, J. Niimi, A.L. Betteridge, V. Jiranek
Abstract: Background and Aims: Reliable malolactic fermentation (MLF) is essential for process efficiency and spoilage prevention in wine. This study extends previous research in our laboratory, aimed at the development and selection of new bacterial strains for reliable MLF in wine, focusing on ethanol‐tolerant lactic acid bacteria (LAB) strains. Sensory differences of seven LAB strains were assessed, including two commercial strains, two ethanol‐tolerant strains derived from directed evolution and three isolates from a high ethanol Grenache. Methods and Results: In this study, the performance of 30 LAB strains was first assessed in fermented chemically defined grape juice media. Seven of the best performing strains were then tested in small‐scale (5 L) fermentations in Shiraz and Shiraz‐Grenache blend wines. All wines were evaluated with a sensory panel using free choice profiling. Conclusions: Despite significantly different MLF kinetics between the strains there were no strain‐specific differences on the final wines. The choice of LAB strain did not adversely change the sensory properties of either wine. Significance of the Study: These findings provide reassurance that the efficient LAB strains (G71 and G55) and the modified directed evolution strains do not compromise the sensory properties of wines despite their marked MLF benefits.
Keywords: Directed evolution; malolactic fermentation; Oenococcus oeni; sensory evaluation; wine
Rights: © 2019 Australian Society of Viticulture and Oenology Inc.
DOI: 10.1111/ajgw.12410
Grant ID: http://purl.org/au-research/grants/arc/IC130100005
http://purl.org/au-research/grants/arc/IC170100008
Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications
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