Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by <i>Lactobacillus plantarum</i> and <i>Oenococcus oeni</i>

• Main Authors: Shao-Yang Wang, Hai-Zhen Zhu, Yi-Bin Lan, Ruo-Jin Liu, Ya-Ran Liu, Bo-Lin Zhang, Bao-Qing Zhu
• Format: Article
• Language: English
• Published: MDPI AG 2020-01-01
• Series: Fermentation
• Subjects: lactobacillus plantarum; oenococcus oeni; malolactic fermentation; phenolic compounds; biogenic amines; volatile compounds
• Online Access: https://www.mdpi.com/2311-5637/6/1/15

<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&#8217; 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.