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Description
Malolactic fermentation is a secondary wine fermentation process carried out by one or more species of lactic acid bacteria (LAB). This process converts malic acid into lactic acid and CO2, reducing total acidity, increasing pH, and enhancing the microbiological stability of the wine. The introduction of LAB strains, particularly non-Oenococcus strains, in recent years, for oenological applications, has marked a significant advancement in the wine industry. The present study applied Lactiplantibacillus plantarum ML PrimeTM strain to Catarratto, Nero D'Avola, and Petit Verdot wines on an industrial scale and investigated, for the first time, the potential cultivar-LAB relationship and its effects on the sensory profile of the wine. The findings showed the efficacy of ML PrimeTM strain across various wine varieties, as evidenced by reduced acetic acid levels and accelerated malic acid degradation. The ML PrimeTM strain also significantly impacted the aromatic profile of the wines. The use of Saccharomyces cerevisiae at the 24-hour stage notably enhanced the floral notes in Catarratto, Nero d'Avola, and Petit Verdot wines. Statistical graphical analysis of the volatile fractions of the wines supported the existence of a cultivar LAB relationship; however, further studies are needed to understand the underlying mechanisms.
| Presenting author | Valentina Craparo |
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