| Summary: | <b> </b>Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red wine malolactic fermentation. We initiated the malolactic fermentation in Cabernet Gernishct wine by using two <i>Oenococcus oeni</i> and two <i>Lactobacillus plantarum</i> strains. Results showed that after malolactic fermentation, wines experienced a content decrease of total flavanols and total flavonols, accompanied by the accumulation of phenolic acids. The <i>Lactobacillus plantarum</i> strains, compared to <i>Oenococcus oeni</i>, exhibited a prevention against the accumulation of biogenic amines. The malolactic fermentation increased the total esters and modified the aromatic features compared to the unfermented wine. The <i>Lactobacillus plantarum</i> strains retained more aromas than the <i>Oenococcus oeni</i> strains did. Principal component analysis revealed that different strains could distinctly alter the wine characteristics being investigated in this study. These indicated that <i>Lactobacillus</i> <i>plantarum</i> could serve as a better alternative starter for conducting red wine malolactic fermentation.
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