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Indigenous Lactic Acid Bacteria Communities Associated with Spontaneous Malolactic Fermentations in Patagonian Wines: Basic and Applied Aspects

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Biology and Biotechnology of Patagonian Microorganisms

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Abstract

During winemaking, complex microbial interactions take place and microorganisms showing a selective advantage emerge in a given period as the dominant populations. At the beginning, yeasts, responsible for the alcoholic fermentation (AF), consume sugars present in grapes to yield ethanol and carbon dioxide, leading the transformation of must into wine. The tolerance of lactic acid bacteria (LAB) to low pH and high ethanol are the main factors that select their occurrence in winery ecosystems. LAB guide a secondary biological process, the malolactic fermentation (MLF), which produces deacidification of wine, enhancing its microbial stability and modifying the wine aroma profile. When MLF takes place spontaneously, it is carried out by one or more species of indigenous LAB present in grapes and cellars, naturally adapted to the regional peculiarities of wine. Thus, it is highly advisable to study the indigenous microbiota, best adapted to the agro-ecological conditions of a specific wine-producing area, to select the most representative strains with terroir characteristics for their use as starter cultures. In this chapter, we summarize the studies conducted so far on LAB population diversity in some Patagonian wines, as well as the methods and criteria to select potential indigenous malolactic cultures for these wines, including the adaptation to processing conditions.

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Acknowledgments

This work was funded by grants from Universidad Nacional de Quilmes (Programa Microbiología Molecular Básica y Aplicaciones Biotecnológicas), Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC-PBA), and ANPCyT (PICTO UNQ 2006 N° 36474, PICT SU 2012 N° 2804, PICT 2013 N° 1481). BMBF and NB are fellows of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). LS is a member of the Research Career of CIC-BA; AH and ET are members of the Research Career of CONICET.

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  1. Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña N° 352, (B1876BXD), Bernal, Buenos Aires, Argentina

    Danay Valdés La Hens, Bárbara M. Bravo-Ferrada, Natalia S. Brizuela, Elizabeth E. Tymczyszyn, Axel Hollmann, Lucrecia Delfederico & Liliana Semorile

  2. Laboratorio de Biointerfaces y Sistemas Biomiméticos - Universidad Nacional de Santiago del Estero (UNSE) y Centro de Investigaciones y Transferencia de Santiago del Estero (CITSE) -CONICET-UNSE, Ruta Nacional N° Km 1125 S/N, (4206), Santiago del Estero, Argentina

    Axel Hollmann

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  1. Danay Valdés La Hens
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Correspondence to Danay Valdés La Hens .

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  1. Patagonian Institute for the Study of Continental Ecosystems (IPEEC-CENPAT), National Scientific and Technical Research Council (CONICET), Puerto Madryn, Argentina

    Nelda Lila Olivera

  2. Andean-Patagonian Institute for Biological and Geoenvironmental Technologies (IPATEC) CONICET, National University of Comahue, Bariloche, Argentina

    Diego Libkind

  3. Industrial Fermentation Research and Development Center (CINDEFI), CONICET-UNLP, School of Science National University of La Plata, La Plata, Argentina

    Edgardo Donati

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© 2016 Springer International Publishing Switzerland

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La Hens, D.V. et al. (2016). Indigenous Lactic Acid Bacteria Communities Associated with Spontaneous Malolactic Fermentations in Patagonian Wines: Basic and Applied Aspects. In: Olivera, N., Libkind, D., Donati, E. (eds) Biology and Biotechnology of Patagonian Microorganisms. Springer, Cham. https://doi.org/10.1007/978-3-319-42801-7_14

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