Preliminary study of novel autochthonous starter culture for red wine production with reduced biogenic amine content

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dc.contributor.authorRubilar G.
dc.contributor.authorHenriquez-Aedo K.
dc.contributor.authorSpano G.
dc.contributor.authorAqueveque P.
dc.contributor.authorAranda M.
dc.date.accessioned2024-01-10T12:37:17Z
dc.date.available2024-01-10T12:37:17Z
dc.date.issued2022
dc.description.abstract© 2022 Wiley Periodicals LLC.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.
dc.description.funderFONDEQUIP
dc.description.funderNational Agency of Research and Development
dc.description.funderNational Fund for Scientific and Technological Equipment
dc.description.funderNational Fund for Scientific & Technological Development
dc.description.funderANID
dc.fechaingreso.objetodigital2024-05-14
dc.fuente.origenScopus
dc.identifier.doi10.1111/jfpp.17187
dc.identifier.eissn1745-54549
dc.identifier.issn17454549 01458892
dc.identifier.scopusidSCOPUS_ID:85139611979
dc.identifier.urihttps://doi.org/10.1111/jfpp.17187
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/76807
dc.information.autorucFacultad de Química y de Farmacia; Aranda Bustos, Mario Antonio; S/I; 1103178
dc.language.isoen
dc.nota.accesocontenido parcial
dc.publisherJohn Wiley and Sons Inc
dc.relation.ispartofJournal of Food Processing and Preservation
dc.revistaJournal of Food Processing and Preservation
dc.rightsacceso restringido
dc.titlePreliminary study of novel autochthonous starter culture for red wine production with reduced biogenic amine content
dc.typeartículo
sipa.codpersvinculados1103178
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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