Influences of Lactiplantibacillus plantarum and Levilactobacillus brevis strain in simultaneous inoculation with Saccharomyces cerevisiae on the sensory and chemical profiles in chardonnay wine

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dc.catalogadoraba
dc.contributor.authorVargas Luna, Carla Pamela
dc.contributor.authorCeppi de Lecco Infante, Consuelo
dc.contributor.authorGodoy, Liliana
dc.contributor.authorFranco, Wendy
dc.date.accessioned2025-06-18T23:52:57Z
dc.date.available2025-06-18T23:52:57Z
dc.date.issued2025
dc.description.abstractLactobacillus species, naturally present in the microbiota of grapes and wine, are gaining increasing attention in the wine industry due to their significant influence on the chemical and sensory profiles of wine. This study investigates the impact of two lactic acid bacteria strains-Lactiplantibacillus plantarum ML Prime and the native Levilactobacillus brevis BCV-46-on the fermentation of Chardonnay wines. Laboratory-scale fermentations were carried out with the simultaneous inoculation of Saccharomyces cerevisiae and each lactic acid bacteria strain. Both yeast and bacterial combinations successfully completed alcoholic and malolactic fermentation, respectively, without inhibitory interactions between the strains. The study revealed distinct variations in the chemical, volatile, and sensory profiles of wines. Wines inoculated with L. brevis showed higher levels of lactic and acetic acids, along with increased concentrations of esters, C6-compounds, aldehydes, sulfur compounds, ketones, and other volatile compounds, with 2-phenylethanol and phenethyl acetate being dominant. In contrast, wines fermented with L. plantarum were characterized by balanced acidity and higher concentrations of alcohols, dominated by isoamyl alcohol and acetate. The sensory profile demonstrated a clear relationship between volatile compounds and sensory characteristics. Chardonnay wines were defined by moderate notes of honey, creaminess, spices, citrus, tropical fruits, and herbs. Wines fermented with L. brevis exhibited pronounced floral, sesame, and solvent notes, whereas these attributes were less noticeable in wines fermented with L. plantarum, which were dominated by yeast-derived notes. These findings highlight the critical role of bacteria strain selection in optimizing the chemical composition and sensory qualities of wine.
dc.description.funderFONDEF I + D project; Folio: 19I10340
dc.format.extent14 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodres.2025.116639
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.scopusidScopus_ID: 2-s2.0-105005584100
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2025.116639
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/104694
dc.identifier.wosidWoS_ID: 001499678100003
dc.information.autorucEscuela de Ingeniería; Vargas Luna, Carla Pamela; S/I; 1140267
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Ceppi de Lecco Infante, Consuelo; S/I; 130450
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Godoy, Liliana; 0000-0001-5110-5978; 1070717
dc.information.autorucEscuela de Ingeniería; Franco, Wendy; 0000-0001-5858-8554; 219464
dc.language.isoen
dc.nota.accesocontenido parcial
dc.publisherELSEVIER
dc.revistaFood Research International
dc.rightsacceso restringido
dc.subjectLevilactobacillus brevis
dc.subjectLactiplantibacillus plantarum
dc.subjectCo-inoculation
dc.subjectChardonnay wine
dc.subjectChemical impact
dc.subjectSensory profile
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.subject.ods03 Good health and well-being
dc.subject.odspa03 Salud y bienestar
dc.titleInfluences of Lactiplantibacillus plantarum and Levilactobacillus brevis strain in simultaneous inoculation with Saccharomyces cerevisiae on the sensory and chemical profiles in chardonnay wine
dc.typeartículo
dc.volumen214
sipa.codpersvinculados1140267
sipa.codpersvinculados130450
sipa.codpersvinculados1070717
sipa.codpersvinculados219464
sipa.trazabilidadWOS;2025-06-07
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