This review article summarizes the state of the art on Leuconostoc oenos, the bacteria responsible for malolactic fermentation in wine. Both basic and practical aspects related to the metabolism of this microorganism and malolactic fermentation in general are critically reviewed. The former examines the role of genetics for the identification and classification of L. oenos and energetic mechanisms on solute transport (malic and lactic acid). The latter includes practical information on biomass production, optimal growth conditions and stress factors, which are important in growth optimization of malolactic starter cultures. Extensive data and references on the effect of malolactic fermentation on wine composition and sensory analysis are also included.

Leuconostoc oenos and malolactic fermentation in wine: a review

l-Arginine, an amino acid found in significant quantities in grape juice and wine, is known to be catabolized by some wine lactic acid bacteria. The correlation between the occurrence of arginine deiminase pathway enzymes and the ability to catabolize arginine was examined in this study. The activities of the three arginine deiminase pathway enzymes, arginine deiminase, ornithine transcarbamylase, and carbamate kinase, were measured in cell extracts of 35 strains of wine lactic acid bacteria. These enzymes were present in all heterofermentative lactobacilli and most leuconostocs but were absent in all the homofermentative lactobacilli and pediococci examined. There was a good correlation among arginine degradation, formation of ammonia and citrulline, and the occurrence of arginine deiminase pathway enzymes. Urea was not detected during arginine degradation, suggesting that the catabolism of arginine did not proceed via the arginase-catalyzed reaction, as has been suggested in some earlier studies. Detection of ammonia with Nessler's reagent was shown to be a simple, rapid test to assess the ability of wine lactic acid bacteria to degrade arginine, although in media containing relatively high concentrations (>0.5%) of fructose, ammonia formation is inhibited.

https://aem.asm.org/content/aem/61/1/310.full.pdf

Occurrence of arginine deiminase pathway enzymes in arginine catabolism by wine lactic Acid bacteria.

Malolactic fermentation was induced in red wines by inoculation with several strains of Leuconostoc oenos. The progress of Malolactic Fermentation was monitored by following the kinetics of bacterial growth and degradation of malic acid. These kinetics varied significantly depending on the strain of Leuc. oenos inoculated, the strain of Saccharomyces cerevisiae used to conduct the alcoholic fermentation, and the wine properties of pH and concentrations of ethanol and sulphur dioxide. Rapid, predictable malolactic fermentation was achieved by inoculating a high density (> 106 cfu/ml) of Leuc. oenos, whereby malic acid degradation was not connected to the growth of the bacterial cells. Wines after malolactic fermentation were not bacteriologically stable and supported the growth of Leuc. oenos inoculated into the wines.

Factors affecting the induction of malolactic fermentation in red wines with Leuconostoc oenos

Selection of autochthonous Oenococcus oeni strains according to their oenological properties and vinification results.

Oregon is a cool wine-producing region where grapes characteristically contain high concentrations of organic acids. To reduce the natural acidity and increase the microbiological stability and flavor complexity of the wine, malolactic fermentation is encouraged. In this study, strains of Leuconostoc oenos indigenous to Oregon wines were evaluated for their suitability to conduct malolactic fermentation in Oregon wines. Tests determined the malolactic activity of the Oregon isolates in comparison with commercial strains ML-34, PSU-1, MLT-kli, and ens 44-40 under various temperature and pH conditions. Sensitivities to sulfur dioxide, ethanol, and fumaric acid also were determined. Two Oregon strains, Er-1a and Ey-2d, were selected for commercial winemaking tests because they had greater malolactic activity under conditions of low pH (3.0) and low temperature (15 and 8°C), respectively.

https://aem.asm.org/content/aem/55/8/2010.full.pdf

Evaluation of Malolactic Bacteria Isolated from Oregon Wines.

This study was designed to characterize isolates of Leuconostoc species from Oregon wines. Gram-positive cocci were isolated, and their biochemical properties and abilities to decompose malic acid were determined. All of the isolates were heterofermentative, catalase negative, and facultatively anaerobic and occurred in pairs and chains. They produced acid from glucose, fructose, mannose, ribose, cellobiose, trehalose, and salicin but not from sucrose or lactose. They did not produce ammonia from arginine or dextran from sucrose. They grew at pH values of less than 4 and in 10% ethanol. Most but not all strains produced lactic acid and carbon dioxide from malic acid, as determined by paper chromatography and respirometry, respectively. These malolactic bacteria were considered to be strains of Leuconostoc oenos. We compared these isolates with reference strains for relative growth at pH values of 4.0, 3.5, 3.0, and 2.8 at 22°C. The isolates were similar in their growth responses at the two highest pH levels. At pH 3.0 and 2.8, however, the strains failed to grow but revealed variable abilities to dissimilate malic acid.

Characterization of Leuconostoc oenos Isolated from Oregon Wines.

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Characterization of Leuconostoc oenos Isolated from Oregon Wines.