Multiclass metabolite-centric insights into wine quality enhancement driven by malolactic fermentation using autochthonous microbes

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-11 DOI:10.1016/j.foodchem.2025.144312

Biying Zhang, Hui Liu, Cuiyi Zhang, Jiaxin Chen, Xianghong Xie, Yangbo Song, Ling He, Shuwen Liu, Kan Shi

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Abstract

The autochthonous lactic acid bacteria were better suited for representing wine styles, typicity, and regional variations in oenological regions. The oenological characteristics of native O. oeni and L. plantarum were assessed during malolactic fermentation in four varietal wines from three subregions of Helan Mountain's Eastern Foothills. Oe144–46 exhibited higher viable cells, greater malate degradation and higher lactate yield across wines. However, LpXJ25 effectively mitigated color loss and enhanced color saturation and brightness consistently with alteration in polyphenolic profiles. Volatile compounds analysis revealed that LpXJ25 significantly increased total terpene content among wines by 4–7 folds, especially α-terpinenol, geraniol, citronellol and terpinen-4-ol, therefore enhancing floral complexity. Meanwhile, Oe144–46 notably elevated ester levels, intensifying fruity flavor profiles, primarily attributed to isopentyl hexanoate, ethyl decanoate, ethyl nonylate, and ethyl octanoate. The comprehensive evaluation of the metabolic similarities and disparities between O. oeni and L. plantarum provides a viable approach to developing distinctive wine products.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.