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Review
. 2021 Jan 15:11:612118.
doi: 10.3389/fmicb.2020.612118. eCollection 2020.

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

Carla Virdis  1 , Krista Sumby  1   2 , Eveline Bartowsky  2   3 , Vladimir Jiranek  1   2
Affiliations
Review

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

Carla Virdis et al. Front Microbiol. .

Abstract

Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also significantly, positively and negatively, contribute to the sensorial profile of wine through many different enzymatic pathways. This is achieved either through the synthesis of compounds such as diacetyl and esters or by liberating bound aroma compounds such as glycoside-bound primary aromas and volatile thiols which are odorless in their bound form. LAB can also liberate hydroxycinnamic acids from their tartaric esters and have the potential to break down anthocyanin glucosides, thus impacting wine color. LAB can also produce enzymes with the potential to help in the winemaking process and contribute to stabilizing the final product. For example, LAB exhibit peptidolytic and proteolytic activity that could break down the proteins causing wine haze, potentially reducing the need for bentonite addition. Other potential contributions include pectinolytic activity, which could aid juice clarification and the ability to break down acetaldehyde, even when bound to SO2, reducing the need for SO2 additions during winemaking. Considering all these findings, this review summarizes the novel enzymatic activities of LAB that positively or negatively affect the quality of wine. Inoculation strategies, LAB improvement strategies, their potential to be used as _targeted additions, and technological advances involving their use in wine are highlighted along with suggestions for future research.

Keywords: LAB; MLF; enzymes; management; quality; wine aroma.

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Conflict of interest statement

EB was employed by Lallemand Australia. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

FIGURE 1
FIGURE 1
The present and potential future for LAB in winemaking, as discussed in this review. MLF (central) is the main role of LAB. However, there are many other features to consider (outer circle), with the utilization of selected starter cultures, as displayed above. *Given the ability to perform MLF, Pediococcus has been acknowledged in this figure. However, due to the variability of its contribution to wine, Pediococcus is not currently used as a starter culture and may be tentatively suggested as MLF starter for the future.
FIGURE 2
FIGURE 2
Reported glycosidase activity in O. oeni. 1Baumes, 2009; 2Capaldo, 2012; 3Grimaldi et al., 2000; 4Michlmayr et al., 2010a,; 5Spano et al., 2005; 6Grimaldi et al., 2000.
FIGURE 3
FIGURE 3
Guidelines for the selection of MLF starters for use in winemaking. Adapted from Henick-Kling, 1995 and Torriani et al., 2011. 1Henick-Kling, 1995; 2Costello et al., 2015; 3Lonvaud-Funel, 1999; 4Bartowsky et al., 2015; 5Matthews et al., 2004; 6Torriani et al., 2011; 7Wade et al., 2018; 8García-Cano et al., 2019; 9Ruiz Rodríguez et al., 2019; 10Lisanti et al., 2019; 11Callejón et al., 2014; 12Araque et al., 2009; 13Bartle et al., 2019; 14Fonseca et al., 2015; 15Mozzi et al., 2015; 16Szutowska, 2020; 17Bianchini, 2015; 18Muhialdin and Saari, 2020; 19Harald, 2020.
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