| Title: | Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification |
| Author(s): | Jiang J; Zhang W; Wu Y; Shi X; Yang X; Song Y; Qin Y; Ye D; Liu Y; |
| Address: | "College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China. Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Yinchuan 750104, China. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China. Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Insufficient acidity in grape berries from warm climate regions has been exacerbated due to global warming, thereby becoming a major concern for winemaking. The wine lactic acid bacterium Lactiplantibacillus plantarum has potential to ameliorate wine acidity by producing lactic acid from hexose metabolism, but its impact on wine compositions and sensory outcomes is not well studied. Here, we evaluated acidification and fermentation performance of indigenous L. plantarum in two inoculation regimes (i.e., reverse inoculation and co-inoculation) by conducting pilot-scale vinification using Cabernet Sauvignon with low acidity. Important parameters of the bio-acidified wines, including fermentation kinetics, basic oenological parameters, volatile and sensory profile were compared to those in wines produced by single Saccharomyces cerevisiae with/without chemical acidification. Total titratable acidity in L. plantarum wines were either comparable or significantly higher compared to the chemical acidification control. Chemical profiling reviewed remarkable differences in certain organic acids and major volatile compounds, especially an up to a five-fold, six-fold, and nine-fold increase in lactic acid, ethyl lactate and isoamyl lactate, respectively. Changes in chemical compositions of the bio-acidified wines resulted in differentiated sensory perception compared to the control wines. Except having higher scores for 'wine acidity', the flavour profile of the bio-acidified wines was shifted towards 'jammy fruit' and 'butter' aromas. Together, these findings highlighted the applicability of using L. plantarum to induce biological acidification along with modulation of wine flavour" |
| Keywords: | Lactiplantibacillus plantarum Saccharomyces cerevisiae lactic acid sensory analysis volatile compounds wine acidity; |
| Notes: | "PubMed-not-MEDLINEJiang, Jiao Zhang, Wenjing Wu, Yitian Shi, Xuerong Yang, Xiaobing Song, Yuyang Qin, Yi Ye, Dongqing Liu, Yanlin eng U21A20269/National Natural Science Key Foundation of China/ 2022BBF02015/Ningxia Hui Autonomous Region Key R& D project/ 2452018118/Fundamental Research Funds for the Central Universities/ 2021JQ-136/Natural Science Foundation of Shaanxi Province/ CARS-29-jg-03/China Agriculture Research System/ Switzerland 2022/08/27 Foods. 2022 Aug 19; 11(16):2511. doi: 10.3390/foods11162511" |
