Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution

Abstract

This work investigated the effect of controlled malolactic fermentation starters (Lactobacillus plantarum NoVA and Oenococcus oeni Oenos) and an un-inoculated culture on cherry wine’s physical, biochemical and sensory properties. NoVA promoted MLF most efficiently (15d), resulted in a large increase in the concentration of many esters and aromatic alcohols, and reinforced the cherry wine’s ‘fruity’ note and overall aroma. MLF carried out by Oenos lasted for 18 days, accompanied by the increase of many volatile compounds (with 2-phenylethyl acetate and benzaldehyde as major representatives) and several biogenic amines. With respect to spontaneous MLF, Tatumella, Pantoea, Lactococcus, and Lactobacillus were identified as the dominant genera, with a fermentation period of 25 d and the total biogenic amine amount 1.6-fold than that at the end of alcoholic fermentation. This study has proved that the use of Viniflora NoVA to conduct MLF is a worthwhile alternative to the traditional cherry wine-making.

Keywords

• cherry wine
• l. plantarum
• o. oeni
• spontaneous malolactic fermentation
• aroma
• biogenic amine