Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation

Int J Food Microbiol. 2021 Jan 16:337:108954. doi: 10.1016/j.ijfoodmicro.2020.108954. Epub 2020 Nov 5.


Non-Saccharomyces yeasts have increasingly been used in vinification recently. This is particularly true of Torulaspora delbrueckii and Metschnikowia pulcherrima, which are inoculated before S. cerevisiae, to complete a sequential alcoholic fermentation. This paper aims to study the effects of these two non-Saccharomyces yeasts on malolactic fermentation (MLF) carried out by two strains of Oenococcus oeni, under cellar conditions. Oenological parameters, and volatile and phenolic compounds were analysed in wines. The wines were tasted, and the microorganisms identified. In general, non-Saccharomyces created more MLF friendly conditions, largely because of lower concentrations of SO2 and medium chain fatty acids. The most favourable results were observed in wines inoculated with T. delbrueckii, that seemed to promote the development of O. oeni and improve MLF performance.

Keywords: Malolactic fermentation; Non-Saccharomyces; Oenococcus oeni; Wine.

MeSH terms

  • Fermentation
  • Lactic Acid / metabolism
  • Malates / metabolism
  • Metschnikowia / metabolism*
  • Oenococcus / growth & development
  • Oenococcus / metabolism*
  • Phenols / analysis
  • Phenols / metabolism
  • Torulaspora / metabolism*
  • Volatile Organic Compounds / analysis
  • Volatile Organic Compounds / metabolism
  • Wine / analysis*
  • Wine / microbiology*


  • Malates
  • Phenols
  • Volatile Organic Compounds
  • Lactic Acid
  • malic acid

Supplementary concepts

  • Metschnikowia pulcherrima
  • Oenococcus oeni