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Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine.

Apramita, Devi and Anu Appaiah, K. A. (2021) Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine. LWT - Food Science and Technology, 135. p. 110246. ISSN 0023-6438

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Abstract

Mixed starter culture formulation for coinoculation of wines have escalated over the years, aiming at management of the vinification along with improvement in chemical and organoleptic profiles of wine. The present work focuses on elucidating interactions of Saccharomyces cerevisiae, Lactobacillus plantarum and Oenococcus oeni as coinoculum during vinification of the Shiraz wines. The L. plantarum (Lp 1) and O. oeni (Oo 1) mixed malo-lactic fermentation (MLF) culture were evaluated for the compatibility with three S. cerevisiae strains based on the changes in the phenolic and volatile constituent of the wines. Based on interactions, it was inferred that AAV2 is preferred yeast for co-inoculation with mixed MLF blend of Lp 1 and Oo 1 in Shiraz wines. The wine prepared using the mixed starter culture were perceived as more complex in aroma and taste by sensory panelists. The results indicated the possibility of improving the chemical as well as the sensory profile of wines using dual MLF cultures simultaneously compared to the single MLF culture. The study highlights the importance of utilising dual MLF cultures of different metabolic potentials along with compatible yeast for better performance of MLF in wines, leading to the development of multi-species MLF starter cultures.

Item Type: Article
Uncontrolled Keywords: Interactions Malolactic bacteria Volatiles Clustering Native yeasts
Subjects: 600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine
600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Dec 2020 04:13
Last Modified: 03 Dec 2020 04:13
URI: http://ir.cftri.com/id/eprint/14675

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