Relationship Between Lactic Acid Bacteria, Malolactic Fermentation, And Wine Color

Nair Temis Olguin Alderete^1,2*, Lucrecia Delfederico¹, Liliana Carmen Semorile^1,3

¹Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA),  Departamento de Ciencia y
Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña Nº352, (B1876BXD) Bernal, Buenos Aires, (ARGENTINA)
²Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290 (C1425FQB) CABA, (ARGENTINA)
³Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC-BA), (ARGENTINA)

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ABSTRACT – DOI: https://dx.doi.org/10.47204/EBR.1.2.2021.149-156

Malolactic fermentation (MLF) is a complex process that involves many reactions in addition to the decarboxylation of L-malic acid into L-lactic acid. But the complexity of MLF is far from being completely elucidated. One of the most confusing aspects is connected to the relationship among MLF, lactic acid bacteria (LAB), wine color, and phenolic composition. For instance, evidence suggests that LAB activity is inhibited by some phenolic acids but activated by others. Also, it is not clear if the phenolic composition and wine color are affected by MLF. This review summarizes current knowledge about these topics hoping to establish a guide for further research.