Location: Horticultural Crops Research
Project Number: 2072-21000-052-06-G
Project Type: Grant
Start Date: Sep 1, 2017
End Date: Sep 30, 2019
1. Screen native strains of Lactobacillus plantarum previously isolated from wines for glycosidase, phenolic acid decarboxylase, biogenic amine synthesis and other activities important for wine quality. 2. Investigate interactions between Saccharomyces cerevisiae and Lactobacillus plantarum.
Strains of Lactobacillus plantarum originally isolated from regional wines and commercially-available will be used in this research. In addition, a strain of Lb. brevis WS-21B, as well as commercial strains of Oenococcus oeni will be utilized. Bacteria will initially be characterized regarding such enzymatic activities as glycosidase (desirable) and phenolic acid decarboxylase (undesirable) and others using established methods. For fermentations, Cabernet Sauvignon grapes will be obtained and processed using standard winemaking protocols. Grape musts will be inoculated with a yeast commonly used in red fermentations. Bacterial inoculations will occur (a) at yeast inoculation and (b) after completion of alcoholic fermentation. Cell growth, progress of alcoholic and malolactic fermentations, and synthesis of volatile compounds such as higher alcohols, esters, diacetyl, and others important for quality will be measured.