title: Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum.
abstract: Red grape musts from overripe grapes are characterised by high pH and sugar concentration. Corrections with organic acids are commonly used to secure the alcoholic fermentation and improve the organoleptic characteristics of the wine. In this study we test an alternative biological acidification method using the ability of Lactobacillus plantarum to produce high concentrations of lactic acid. The time course of sugars, organic acids and pH were measured. Available sugars were consumed by L. plantarum producing up to 8.3 g L(-1) of lactic acid. Lactic acid changed the pH from 3.9 to 3.4 after 14 days post-inoculation without yielding a relevant concentration of acetic acid (0.34 g L(-1)).
authors.affiliation: Departamento de Fruticultura y Enología, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna, 4560, Santiago, Chile. cristobalonetto@gmail.com.|School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA, 5064, Australia. cristobalonetto@gmail.com.
authors.forename: Cristóbal A
authors.initials: CA
authors.lastname: Onetto
authors.affiliation: Departamento de Fruticultura y Enología, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna, 4560, Santiago, Chile.
authors.forename: Edmundo
authors.initials: E
authors.lastname: Bordeu
mesh_terms: D000085:Acetates / Q000378:metabolism; D000438:Alcohols / Q000378:metabolism*; D050260:Carbohydrate Metabolism; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000378:metabolism*; D048191:Lactiplantibacillus plantarum / Q000254:growth & development / Q000378:metabolism*; D013997:Time Factors; D027843:Vitis / Q000382:microbiology*
chemical_list: D000085:Acetates; D000438:Alcohols; D019344:Lactic Acid
keywords: Acidification; Lactic acid; Lactobacillus plantarum; Malolactic fermentation