Background and Aims Reliable malolactic fermentation (MLF) is essential for process efficiency and spoilage prevention in wine. This study extends previous research in our laboratory, aimed at the development and selection of new bacterial strains for reliable MLF in wine, focusing on ethanol‐tolerant lactic acid bacteria (LAB) strains. Sensory differences of seven LAB strains were assessed, including two commercial strains, two ethanol‐tolerant strains derived from directed evolution and three isolates from a high ethanol Grenache. Methods and Results In this study, the performance of 30 LAB strains was first assessed in fermented chemically defined grape juice media. Seven of the best performing strains were then tested in small‐scale (5 L) fermentations in Shiraz and Shiraz‐Grenache blend wines. All wines were evaluated with a sensory panel using free choice profiling. Conclusions Despite significantly different MLF kinetics between the strains there were no strain‐specific differences on the final wines. The choice of LAB strain did not adversely change the sensory properties of either wine. Significance of the Study These findings provide reassurance that the efficient LAB strains (G71 and G55) and the modified directed evolution strains do not compromise the sensory properties of wines despite their marked MLF benefits.

中文翻译：

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耐乙醇乳酸菌菌株作为葡萄酒中有效苹果乳酸发酵的基础：对实验进化的乳酸菌和酿酒厂分离物的评价

背景和目标 可靠的苹果乳酸发酵 (MLF) 对葡萄酒的工艺效率和防止腐败至关重要。本研究扩展了我们实验室之前的研究，旨在开发和选择新的细菌菌株，以实现葡萄酒中可靠的 MLF，重点是耐乙醇乳酸菌 (LAB) 菌株。评估了 7 种 LAB 菌株的感官差异，包括两种商业菌株、两种源自定向进化的耐乙醇菌株和三种来自高乙醇歌海娜的分离株。方法和结果 在这项研究中，首先在化学成分确定的发酵葡萄汁培养基中评估了 30 种 LAB 菌株的性能。然后在设拉子和设拉子-歌海娜混合葡萄酒中的小规模（5 升）发酵中测试了 7 种表现最佳的菌株。所有葡萄酒均由感官小组使用自由选择分析进行评估。结论 尽管菌株之间的 MLF 动力学存在显着差异，但最终葡萄酒没有菌株特异性差异。LAB 菌株的选择不会对两种葡萄酒的感官特性产生不利影响。研究的意义 这些发现让我们确信高效的 LAB 菌株（G71 和 G55）和改良的定向进化菌株不会损害葡萄酒的感官特性，尽管它们具有显着的 MLF 益处。