Simultaneous inoculation of yeast and lactic acid bacteria (LAB) is considered a state-of-the-art strategy to reduce overall vinification time and improve microbiological stability of wines. This inoculation protocol sparked interest in selecting yeast and LAB strains to modulate malic acid consumption rate and wine composition. The study presented here addresses the impact on malic acid consumption and metabolite production of combining Saccharomyces cerevisiae strains with different fermentation rates and nutrition demands with Lactobacillus plantarum and Oenococcus oeni strains. S. cerevisiae strains in pure culture fermentations without LAB inoculation exhibited different patterns of malic acid consumption rate and metabolite production. Simultaneous S. cerevisiae and LAB inoculation influenced the kinetics of lactic acid production and titratable acidity in a LAB-strain dependent manner. Wines undergoing malolactic fermentation with L. plantarum ML Prime finished faster and contained more L-lactic acid than similar wines inoculated with O. oeni Lalvin VP41; however, the degree of acidification depended on the S. cerevisiae strain used to conduct alcoholic fermentation. This study reveals new knowledge about the use of L. plantarum in winemaking and shows the effect of S. cerevisiae strains with different enological characteristics, with or without LAB co-inoculation, on wine composition.

中文翻译：

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酿酒酵母菌株选择对植物乳杆菌和酒糟酒菌乳酸发酵的影响

同时接种酵母菌和乳酸菌 (LAB) 被认为是减少整体酿造时间和提高葡萄酒微生物稳定性的最先进策略。这种接种方案激发了人们对选择酵母和 LAB 菌株以调节苹果酸消耗率和葡萄酒成分的兴趣。此处介绍的研究解决了将具有不同发酵速率和营养需求的酿酒酵母菌株与植物乳杆菌和酒糟菌菌株结合对苹果酸消耗和代谢物产生的影响。未接种 LAB 的纯培养发酵中的酿酒酵母菌株表现出不同的苹果酸消耗率和代谢物产生模式。同时S。酿酒酵母和 LAB 接种以依赖于 LAB 菌株的方式影响乳酸生产和可滴定酸度的动力学。与接种 O. oeni Lalvin VP41 的类似葡萄酒相比，用 L. plantarum ML Prime 进行苹果乳酸发酵的葡萄酒发酵速度更快，并且含有更多的 L-乳酸；然而，酸化程度取决于用于进行酒精发酵的酿酒酵母菌株。这项研究揭示了关于植物乳杆菌在酿酒中使用的新知识，并显示了具有不同酿酒特性的酿酒酵母菌株，无论是否联合接种 LAB，对葡萄酒成分的影响。oeni 拉尔文 VP41；然而，酸化程度取决于用于进行酒精发酵的酿酒酵母菌株。这项研究揭示了关于植物乳杆菌在酿酒中使用的新知识，并显示了具有不同酿酒特性的酿酒酵母菌株，无论是否联合接种 LAB，对葡萄酒成分的影响。oeni 拉尔文 VP41；然而，酸化程度取决于用于进行酒精发酵的酿酒酵母菌株。这项研究揭示了关于植物乳杆菌在酿酒中使用的新知识，并展示了具有不同酿酒特性的酿酒酵母菌株，有或没有 LAB 共接种，对葡萄酒成分的影响。