« Previous AbstractEvaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines    Next AbstractNutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation »

Food Microbiol

Title:		Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines
Author(s):		Sun SY; Gong HS; Liu WL; Jin CW;
Address:		"School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China. Electronic address: sysun81@aliyun.com. School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China"
Journal Title:		Food Microbiol
Year:		2016
Volume:		20151126
Issue:
Page Number:		16 - 24
DOI:		10.1016/j.fm.2015.11.016
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"Lactic acid bacteria (LAB) used for malolactic fermentation (MLF) has a great effect on the production and quality of cherry wines. The present study used an autochthonous Lb. plantarum strain of SGJ-24 which was isolated from spontaneous MLF cherry wines and selected by its best MLF performance and tolerance, to investigate its effect on the kinetic of vinification and on chemical and volatile characteristics of Rainer and May Duck cherry wines, in comparison with a commercial Oenococcus oeni strain of 31 MBR. Monitoring of MLF was carried out by measuring cell viability and malic acid metabolism, and results showed that for both cherry varieties, SGJ-24 can significantly minimize MLF duration. After fermentation, wine samples were chemically characterized and analyzed for volatile profiles. Results demonstrated that no negative impact on the analytical parameters has been found, and a general increase of volatile esters and terpenes was observed when SGJ-24 was involved. Sensory analysis revealed that the global aromatic intensity was enhanced by the introduction of SGJ-24. All these data suggested that the application of Lb. plantarum strain of SGJ-24 as a worthwhile alternative LAB species for Rainer and May Duck cherry winemaking"
Keywords:		Adult Female Fermentation Flavoring Agents/*metabolism Humans Lactobacillus plantarum/*metabolism Malates/*metabolism Male Middle Aged Oenococcus/metabolism Prunus avium/*microbiology Taste Volatile Organic Compounds/*metabolism Wine/analysis/*microbiolog;
Notes:		"MedlineSun, Shu Yang Gong, Han Sheng Liu, Wen Li Jin, Cheng Wu eng Comparative Study Research Support, Non-U.S. Gov't England 2016/01/09 Food Microbiol. 2016 May; 55:16-24. doi: 10.1016/j.fm.2015.11.016. Epub 2015 Nov 26"