Use of Lactiplantibacillus plantarum to improve malolactic fermentation of Catarratto wine subjected to long post-fermentative maceration

Nicola, FRANCESCA¹, Antonio, ALFONZO¹, Rosario, PRESTIANNI¹, Michele, MATRAXIA¹,Valentina, CRAPARO¹, Vincenzo, NASELLI¹, Paola VAGNOLI², Sibylle KRIEGER-WEBER³, Giancarlo, MOSCHETTI¹, Luca, SETTANNI¹, Raimondo, GAGLIO¹, Antonella, MAGGIO⁴

1 Department of Agricultural, Food and Forestry Science, University of Palermo, Italy
2 Lallemand Italia, VR, Italy
3 Lallemand S.A., Korntal-Münchigen, Germany
4 Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Italy

Email contact: nicola.francesca[@]unipa.it

AIM: Lactiplantibacillus plantarum species is wordwide used as starter for malolactic fermentation [1,2]. For the first time, in the present study, the use of L. plantarum (ML Prime^TM, Lallemand wine) to produce white wines with post-fermentative maceration extended until 60 days has been investigated.

METHODS: unpressed grapes of Catarratto cultivar were inoculated with the indigenous selected strain CS182 Saccharomyces cerevisiae [3]. After 24 hours, ML Prime^TM was inoculated into grape must. For the control trials, malolactic fermentation occurred spontaneously. During the alcoholic fermentation the microbiological and chemical-physical parameters were evaluated. After 60 days of post-fermentation maceration, the wines transferred into steel tanks and subjected to volatile organic compound investigation and sensory analysis.

RESULTS: grape must showed values of malic acid of 1.90 g/L. Interestingly, 24 hours after inoculation of ML Prime^TM, malic acid was totally converted into lactic acid that reached values of 1.54 g/l. Spontaneous malolactic fermentation started one month later the end of alcoholic fermentation. Experimental wines subjected to malolactic fermentation with ML Prime^TM showed a reduction of acid and bitter taste and were characterized by intense creamy and freshness both at smell and taste. Acetic acid contents was lower than 0.3 g/L in all experimental trials.

CONCLUSIONS: inoculation of the ML Prime^TM before the addition of starter yeast into unpressed grape must allowed malolactic fermentation within 24-48h at 18°C. ML Prime^TM is an effective alternative to Oenococcus oeni to undertake malolactic fermentation in white wines subjected at long post-fermentative maceration.

References

1. Englezos, V., Torchio, F., Vagnoli, P., Krieger-Weber, S., Rantsiou, K., & Cocolin, L. (2020). Impact of Saccharomyces cerevisiae strain selection on malolactic fermentation by Lactobacillus plantarum and Oenococcus oeni. American Journal of Enology and Viticulture, 71(2), 157-165.
2. Krieger-Weber, S., Heras, J. M., & Suarez, C. (2020). Lactobacillus plantarum, a new biological tool to control malolactic fermentation: A review and an outlook. Beverages, 6(2), 23.
3. Settanni, L., Sannino, C., Francesca, N., Guarcello, R., & Moschetti, G. (2012). Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains. Journal of bioscience and bioengineering, 114(6), 606-614.