Chapter 2
Biochemical Transformations Produced
by Malolactic Fermentation
Antonella Costantini, Emilia Garc ́ıa-Moruno,
and M. Victoria Moreno-Arribas
Contents
2.1 Introduction........................ ........................................ 28
2.2 Ecology and Development of Lactic Acid Bacteria
DuringVinification .......................................................... 28
2.2.1 LacticAcidBacteriainWine............................................ 28
2.2.2 DevelopmentDuringVinification ........................................ 31
2.2.3 MicrobialInteractions.................................................. 32
2.3 IsolationandIdentificationofWineLacticAcidBacteria .......................... 33
2.3.1 Traditional Methods........... ........................................ 33
2.3.2 Molecular Methods............ ........................................ 34
2.4 Relevant Aspects of Lactic Acid Bacteria Metabolisms
inWines ................................................................... 38
2.4.1 Carbohydrate Metabolism...... ........................................ 38
2.4.2 OrganicAcidMetabolism .............................................. 38
2.4.3 Metabolism of Phenolic Compounds............................... ...... 40
2.4.4 HydrolysisofGlycosides ............................................... 40
2.4.5 MetabolismofAminoAcids ............................................ 41
2.4.6 Breakdown ofProteinsandPeptides...................................... 41
2.5 Contribution of Malolactic Fermentation to the Organoleptic Characteristics of Wine.. 41
2.6 NewTrendsinthePerformance ofMalolacticFermentationinWineries ............. 43
2.6.1 UseofMalolacticStarterCultures ....................................... 43
2.6.2 TimeofInoculation/Co-inoculation ...................................... 44
2.6.3 Malolactic fermentation in Barrels/Microoxygenation................. ...... 44
2.7 WineSpoilagebyLacticAcidBacteria ......................................... 45
2.7.1 Aspects Related to the Organoleptic Quality of Wines................. ...... 45
2.7.2 Aspects Related to the Hygienic Quality of Wines.................... ...... 47
2.8 Methods for Managing Lactic Acid Bacteria Growth........................ ...... 48
2.9 Conclusions................................................................ 49
References................................................................. 49
E. Garc ́ıa-Moruno (B)
CRA-Centro di Ricerca per l’Enologia, Via Pietro Micca 35, 14100 Asti, Italy
e-mail: [email protected]
M.V. Moreno-Arribas
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva, 3 - 28006 Madrid, Spain
e-mail: [email protected]
M.V. Moreno-Arribas, M.C. Polo (eds.),Wine Chemistry and Biochemistry,
DOI 10.1007/978-0-387-74118-52,©CSpringer Science+Business Media, LLC 2009
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