Preliminary study of novel autochthonous starter culture for red wine production with reduced biogenic amine content
Giovanni Rubilar
Laboratory of Biotechnology and Genetic of the Foods, Department of Food Science and Technology, Faculty of Pharmacy, University of Concepcion, Concepcion, Chile
Search for more papers by this authorGiuseppe Spano
Laboratory of Industrial Microbiology, Department of Agriculture, Food and Environmental Sciences, University of Foggia, Foggia, Italy
Search for more papers by this authorPedro Aqueveque
Laboratory of Microbiology and Mycology Applied, Department of Agroindustries, Faculty of Agricultural Engineering, University of Concepcion, Chillan, Chile
Search for more papers by this authorCorresponding Author
Mario Aranda
Laboratory of Food & Drug Research, Department of Pharmacy, Faculty of Chemistry and Pharmacy, Pontificia Universidad Católica de Chile, Santiago, Chile
Correspondence
Mario Aranda, Laboratory of Food & Drug Research, Department of Pharmacy, Faculty of Chemistry and Pharmacy, Pontificia Universidad Católica de Chile, Santiago, Chile.
Email: [email protected]
Karem Henriquez-Aedo, Laboratory of Biotechnology and Genetic of the Foods, Department of Food Science and Technology, Faculty of Pharmacy, University of Concepcion, Concepcion, Chile.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Karem Henriquez-Aedo
Laboratory of Biotechnology and Genetic of the Foods, Department of Food Science and Technology, Faculty of Pharmacy, University of Concepcion, Concepcion, Chile
Correspondence
Mario Aranda, Laboratory of Food & Drug Research, Department of Pharmacy, Faculty of Chemistry and Pharmacy, Pontificia Universidad Católica de Chile, Santiago, Chile.
Email: [email protected]
Karem Henriquez-Aedo, Laboratory of Biotechnology and Genetic of the Foods, Department of Food Science and Technology, Faculty of Pharmacy, University of Concepcion, Concepcion, Chile.
Email: [email protected]
Search for more papers by this authorGiovanni Rubilar
Laboratory of Biotechnology and Genetic of the Foods, Department of Food Science and Technology, Faculty of Pharmacy, University of Concepcion, Concepcion, Chile
Search for more papers by this authorGiuseppe Spano
Laboratory of Industrial Microbiology, Department of Agriculture, Food and Environmental Sciences, University of Foggia, Foggia, Italy
Search for more papers by this authorPedro Aqueveque
Laboratory of Microbiology and Mycology Applied, Department of Agroindustries, Faculty of Agricultural Engineering, University of Concepcion, Chillan, Chile
Search for more papers by this authorCorresponding Author
Mario Aranda
Laboratory of Food & Drug Research, Department of Pharmacy, Faculty of Chemistry and Pharmacy, Pontificia Universidad Católica de Chile, Santiago, Chile
Correspondence
Mario Aranda, Laboratory of Food & Drug Research, Department of Pharmacy, Faculty of Chemistry and Pharmacy, Pontificia Universidad Católica de Chile, Santiago, Chile.
Email: [email protected]
Karem Henriquez-Aedo, Laboratory of Biotechnology and Genetic of the Foods, Department of Food Science and Technology, Faculty of Pharmacy, University of Concepcion, Concepcion, Chile.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Karem Henriquez-Aedo
Laboratory of Biotechnology and Genetic of the Foods, Department of Food Science and Technology, Faculty of Pharmacy, University of Concepcion, Concepcion, Chile
Correspondence
Mario Aranda, Laboratory of Food & Drug Research, Department of Pharmacy, Faculty of Chemistry and Pharmacy, Pontificia Universidad Católica de Chile, Santiago, Chile.
Email: [email protected]
Karem Henriquez-Aedo, Laboratory of Biotechnology and Genetic of the Foods, Department of Food Science and Technology, Faculty of Pharmacy, University of Concepcion, Concepcion, Chile.
Email: [email protected]
Search for more papers by this authorAbstract
Most Chilean red wine is produced by spontaneous malolactic fermentation (MLF), which generates prolonged fermentations resulting in uncertain results, increase production cost, and lead to biogenic amine (BA) formation. The objective of this work was to carry out a preliminary study of an autochthonous MLF starter culture to perform shorter and controlled MLF to elaborated red wines with low BA content. The autochthonous Oenococcus oeni strain (OoB6) isolated from spontaneous MLF was assayed in bioreactors using filtered and unfiltered wines. OoB6 strain efficiently carried out MLF samples showing a similar performance to commercial starter culture. Both accomplished malic acid concentrations (<0.12 g/L) significantly lower (p < .05) than the initial content (1.21 ± 0.11 g/L). OoB6 strain produced a 50% reduction in MLF time and showed very low BA formation (ca. 5 mg/L) without detecting the presence toxicological important BA histamine and tyramine.
Novelty impact statement
- To the best of our knowledge, this work report for the first time a preliminary study of potential autochthonous MLF starter culture to elaborate Chilean red wines.
- Autochthonous MLF starter culture produced a 50% reduction in MLF time compared with traditional spontaneous MLF.
- Autochthonous MLF starter culture showed very low BA formation (ca. 5 mg/L) without detecting the presence toxicological important BA histamine and tyramine.
CONFLICT OF INTEREST
The authors declare no conflict of interest.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available on request from the corresponding author. The data are not publicly available due to privacy or ethical restrictions.
Supporting Information
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Figure S1 |
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