Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2023 Nov 22;12(23):4212.
doi: 10.3390/foods12234212.

The Influence of Lactiplantibacillus plantarum and Oenococcus oeni Starters on the Volatile and Sensory Properties of Black Raspberry Wine

Changsen Wang  1   2 , Shuyang Sun  1 , Haoran Zhou  1 , Zhenzhen Cheng  1
Affiliations

The Influence of Lactiplantibacillus plantarum and Oenococcus oeni Starters on the Volatile and Sensory Properties of Black Raspberry Wine

Changsen Wang et al. Foods. .

Abstract

Malolactic fermentation (MLF) by different lactic acid bacteria has a significantly influence on the aromatic and sensory properties of wines. In this study, four strains including two Oenococcus oeni (commercial O-Mega and native DS04) and two Lactiplantibacillus plantarum (commercial NoVA and native NV27) were tested for their performances over MLF and effects on the basic composition, volatile components and sensory property of black raspberry wine. Results of microbial growth kinetics showed Lactiplantibacillus strains had higher fermentation efficiency than Oenococcus. The volatile compounds were determined by GC-IMS; NoVA and NV27 had higher production of volatile esters, and DS04 synthesized more amounts of acetate esters and several alcohols. In terms of sensory evaluation, NV27 and DS04 showed great aroma properties due to the enhanced fruity and sweet aroma. Furthermore, PLS was used for the establishment of the relationship between volatiles and sensory odors and sensory data interpretation.

Keywords: GC-IMS; Lactiplantibacillus; Oenococcus; black raspberry wine; sensory evaluation.

PubMed Disclaimer

Conflict of interest statement

All authors of this work, Changsen Wang, Shuyang Sun, Haoran Zhou and Zhenzhen Cheng, declare no conflict of interest.

Figures

Figure A1
Figure A1
3D topographic map of volatile substances in black raspberry wine in different MLF tests.
Figure 1
Figure 1
Count changes in different LABs during MLF of black raspberry wine.
Figure 2
Figure 2
Malic acid degradation of black raspberry wine during MLF by different LABs.
Figure 3
Figure 3
The schematic diagram of selected signal peak area of typical target compounds in black raspberry wines.
Figure 4
Figure 4
The principal composition analysis of the volatile compounds in the samples treated by 4 LAB. V1: ethyl acetate; V2: ethyl propanoate; V3: propyl acetate; V4: ethyl isobutyrate; V5: isobutyl acetate;V6: methyl 2-methylbutanoate-M; V7: methyl 2-methylbutanoate-D; V8: ethyl 2-methylbutanoate; V9: ethyl 3-methylbutanoate; V10: ethyl hexanoate-M; V11: ethyl hexanoate-D; V12: isoamyl acetate-M; V13: isoamyl acetate-D; V14: ethyl nonanoate; V15: ethyl lactate-M; V16: ethyl lactate-D; V17: 1-propanol; V18: isopropyl alcohol; V19: 1-butanol-M; V20: 1-butanol-D; V21: 2-methyl-1-propanol; V22: 3-methyl-1-pentanol; V23: nonanal; V24: 2-pentanone; V25: 2-octanone; V26: terpinolene.
Figure 5
Figure 5
Average values of sensory evaluation scores of black raspberry wines made from different MLFs.
Figure 6
Figure 6
PLS analysis of volatile compounds and sensory description in black raspberry wine. V1: ethyl formate; V2: ethyl propanoate; V3: ethyl isobutyrate; V4: methyl 2-methylbutanoate-M; V5: methyl 2-methylbutanoate-D; V6: ethyl 2-methylbutanoate; V7: ethyl hexanoate-M; V8: ethyl octanoate; V9: ethyl lactate-M; V10: ethyl lactate-D; V11: isopropyl alcohol; V12: 2-methyl-1-propanol; V13: 3-methyl-3-buten-1-ol; V14: 3-methyl-1-pentanol; V15: butanal; V16: acetone; V17: 2-pentanone; V18: 2-octanone; V19: 3-hydroxy-2-butanone; V20: α-terpinene; V21: terpinolene.
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

References

    1. Cappello M.S., Zapparoli G., Logrieco A., Bartowsky E.J. Linking wine lactic acid bacteria diversity with wine aroma and flavour. Int. J. Food Microbiol. 2017;243:16–27. doi: 10.1016/j.ijfoodmicro.2016.11.025. - DOI - PubMed
    1. Bianchi A., Taglieri I., Venturi F., Sanmartin C., Ferroni G., Macaluso M., Palla F., Flamini G., Zinnai A. Technological improvements on FML in the Chianti classico wine production: Co-inoculation or sequential inoculation? Foods. 2022;11:1011. doi: 10.3390/foods11071011. - DOI - PMC - PubMed
    1. Zhang S., Xing X., Chu Q., Sun S., Wang P. Impact of co-culture of Lactobacillus plantarum and Oenococcus oeni at different ratios on malolactic fermentation, volatile and sensory characteristics of mulberry wine. LWT. 2022;169:113995. doi: 10.1016/j.lwt.2022.113995. - DOI
    1. Lucio O., Pardo I., Heras J., Krieger-Weber S., Ferrer S. Use of starter cultures of Lactobacillus to induce malolactic fermentation in wine. Aust. J. Grape Wine Res. 2017;23:15–21. doi: 10.1111/ajgw.12261. - DOI
    1. Brizuela N., Tymczyszyn E.E., Semorile L.C., La Hens D.V., Delfederico L., Hollmann A., Bravo-Ferrada B. Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player? Electron. J. Biotechnol. 2019;38:10–18. doi: 10.1016/j.ejbt.2018.12.002. - DOI

LinkOut - more resources