Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: selection of potential malolactic starters

• Published in: International journal of food microbiology 2021-10, Vol.356, p.109324-109324, Article 109324
• Main Authors: Diez-Ozaeta, Iñaki, Lavilla, María, Amárita, Félix
• Format: Article
• Language: English
• Subjects: Acetic acid; Alcohols; Aroma; Aroma compounds; Aromatic compounds; Biogenic amines; Damascenone; Esters; Fermentation; Hexanoic acid; Hydroxycinnamic acid; Hydroxycinnamic acids; Inoculation; Linalool; Malolactic fermentation; Oenococcus oeni; Phenols; Principal components analysis; Starters; Tempranillo wine; Terpenes; Visual evoked potentials; Volatile compounds; Wine; Wine aroma compounds; Wines
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2021.109324

Previously six selected Oenococcus oeni strains (P2A, P3A, P3G, P5A, P5C and P7B) have been submitted to further characterization in order to clarify their potential as malolactic starters. Laboratory scale vinifications gave an insight of the most vigorous strains: both P2A and P3A strains were able to conclude malolactic fermentation (MLF) in less than 15 days. The remaining strains showed good viability and were able to successfully finish MLF in the established analysis time, except for the strain P5A, which viability was totally lost after inoculation. Also spontaneous fermentation was not initiated. None of the strains was biogenic amine producer; however, P5C strain significantly increased the concentration of volatile phenol-precursor hydroxycinnamic acids after MLF. Regarding the evolution of wine aromatic compounds, main changes were detected for both ethyl and acetate esters after MLF; however, key aromatic compounds including alcohols, terpenes or acids were also found to significantly increase. Principal component analysis classified the strains in two distinct groups, each one correlated with different key volatile compounds. P2A, P3A, P3G and P5C strains were mainly linked to esters, while P7B and the commercial strain Viniflora OENOS showed higher score for diverse compounds as hexanoic acid, β-damascenone, linalool or 2-phenylethanol. These results confirmed the specific impact of each strain on wine aroma profile, which could lead to the production of wines with individual characteristics, in which the reliability and safety of MLF is also ensured. •No production of biogenic amines was observed after each MLF.•Strain P5C significantly increased the concentration of hydroxycinnamic acids after MLF.•Strains contribution to aroma profile modification was confirmed.•Different aroma compounds profiles were obtained depending on the analysed strain.•Main increase of aroma compounds after MLF occurred for both ethyl and acetate esters