2 Biochemical Transformations Produced by Malolactic Fermentation 49
Vivas et al. 1997). Recently, the evaluation of the dual antioxidant and antibacterial
activity of 21 phenolic compounds mainly present inVitis Vinifera L.belonging to
different groups was examined (Garc ́ıa-Ruiz et al. 2008b). Structure-activity rela-
tionships were probed for both antimicrobial and antioxidant properties of wine
phenolics, confirming the potential of these compounds as an alternative to sulphites
in winemaking.
2.9 Conclusions
In the last few years, the interest of the scientists in wine LAB has increased. Cur-
rently, the enologist has more and better ways to control the activity of lactic acid
bacteria and to counter their effect on the quality of the wine through a multidis-
ciplinary and more extensive vision. Of special importance, work on the natural
diversity of the speciesO. oeni, the major control of its development during the
MLF, and the contribution of precise aromatic notes depending on the type of wine
is likely to continue. On the other hand, another line of prominent investigation
will continue focusing on greater knowledge and control of the organoleptic impact
and the security of the wine, and of the development and metabolism of LAB; the
new tools involving advanced analytical techniques, as well as those of molecular
biology, will enable continuous progress in this field.
AcknowledgmentsAuthors are grateful to the AGL2006-04514, PET20070134 and CSD2007-
00063 projects (Consolider Ingenio 2010 FUN-C-FOOD, Ministerio de Educaci ́on y Ciencia), the
S-505/AGR-0153 ALIBIRD Project (Comunidad Aut ́onoma de Madrid) and Regione Piemonte
(regional resolution CIPE 2007) for financial support for this work.
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