Research Progress on Carbon Metabolism in Malolactic Fermentation by Oenococcus oeni

Abstract

Abstract: The metabolism of carbon sources and the generation of products and by-products during malolactic fermentation (MLF) in wine by Oenococcus oeni have a great impact on sensory quality of wine. O. oeni participates in the metabolism of glucose, malic acid, and citric acid and the formation of products during MLF, which finally affects the overall sensory quality of wine. Environmental conditions are also important factors influencing the growth of O. oeni in MLF. Malic acid, citric acid and pH influence on the growth of O. oeni. SO2 can inhibit the activity of ATPase and high content of ethanol may increase the fluidity of cell membrane, thus impeding the growth of O. oeni during MLF. Moreover, dissolved oxygen is unfavorable to bacterial growth, but favorable to the multiplication of other harmful microorganisms such as acetic acid bacteria and the increase in concentration of by-products such as diacetyl and acetic acids, thus leading to low quality of wine. In this paper, the metabolisms of malic acid, citric acid and glucose as well as the generation mechanisms and affecting factors of lactic acid, acetic acid, diacetyl and acetoin are reviewed.

Key words: malolactic fermentation (MLF), Oenococcus oeni, carbon source, metabolism

CLC Number:

TS261.1

References

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