Technical article: The sensory contribution of selected wine bacteria

Lallemand has extensive expertise in bacteria, particularly in the development, production, and marketing of microorganisms for various industries. Lallemand is a leader in fermentation and microbial solutions, with a focus on various applications such as food production (dairy, meat, plant-based), winemaking, and animal nutrition to name a few.

Did you know that wine bacteria have a sensory contribution to wine?

Although wine bacteria is an essential tool to stabilise wine, support efficient and rapid fermentation and to protect colour, in this technical article the particular focus is on the sensory contribution of selected natural wine bacteria to your wines, during the winemaking process.

Below is a short summary of the technical article:

Selected lactic acid bacteria (LAB), particularly Oenococcus oeni, play a crucial role in shaping wine’s
sensory profile during malolactic fermentation (MLF).

Beyond softening acidity by converting malic acid to lactic acid, these bacteria produce aromatic compounds that enhance fruity, floral, and spicy notes.

Genetic and enzymatic diversity among strains influences their ability to generate esters and other
volatiles, with some strains also modulating buttery flavours through diacetyl production. Co-inoculation with yeast further shapes aroma profiles, depending on the LAB strain used. Additionally, LAB contribute to the longevity of wine aromas by synthesising branched esters during ageing, reinforcing fruity characteristics.

These findings underscore the importance of selecting specific LAB strains to tailor wine flavour, aroma, and ageing potential.