title: Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines.
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.
authors.affiliation: School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China. Electronic address: sysun81@aliyun.com.
authors.forename: Shu Yang
authors.initials: SY
authors.lastname: Sun
authors.affiliation: School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China.
authors.forename: Han Sheng
authors.initials: HS
authors.lastname: Gong
authors.affiliation: School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China.
authors.forename: Wen Li
authors.initials: WL
authors.lastname: Liu
authors.affiliation: School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China.
authors.forename: Cheng Wu
authors.initials: CW
authors.lastname: Jin
mesh_terms: D000328:Adult; D005260:Female; D005285:Fermentation; D005421:Flavoring Agents / Q000378:metabolism*; D006801:Humans; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*; D008293:Malates / Q000378:metabolism*; D008297:Male; D008875:Middle Aged; D056585:Oenococcus / Q000378:metabolism; D000068220:Prunus avium / Q000382:microbiology*; D013649:Taste; D055549:Volatile Organic Compounds / Q000378:metabolism*; D014920:Wine / Q000032:analysis / Q000382:microbiology*; D055815:Young Adult
chemical_list: D005421:Flavoring Agents; D008293:Malates; D055549:Volatile Organic Compounds; C030298:malic acid
keywords: Aroma; Cherry wine; Lb. plantarum; Malolactic fermentation; Sensory analysis