Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Identification and Deacidification of Lactic Acid Bacteria in Korean Red Wine

Koh, Sang-Kyun;Lee, Jang-Eun;Kim, Hyeon-Wee;Kim, Sung-Soo;Park, Yong-Kon;Park, Yong-Ha;Park, Yun-Hee;Koh, Kyung-Hee

  • Published : 20040200
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Abstract

Efficiency of natural malo-lactic fermentation (MLF) was investigated in Korean red wine made of Gerbong (G), Campbell (C), and a combination of Gerbong + Campbell (GC, 7:3), and was compared to that of French wine (F) fermented with pure Leuconostoc oenos culture. Related lactic acid bacteria (LAB) MR-1 and MR-2 were isolated from the wine lees after natural MLF, and identified through partial 16S rDNA sequencing and phylogenetic analysis as members of the genus Lactobacillus, phylogenetically close to Lactobacillus pentosus and Lactobacillus plantarum, sharing 99.7% 16S rDNA similarity. L-Malic acid and stereochemistry of lactic acid content of the wine were determined enzymatically. L-Malic acid in the Korean red wine was partially converted into D and L isomers of lactic acid after natural MLF, whereas that in F was removed completely, with a concomitant eight-fold increase in L-lactate compared to D-lactate. Deacidification efficiencies of L-malic acid of G, C, GC, and F were 22.8, 51.2, 22.2, and 100%, respectively. Malic acid contents, determined by HPLC, of G, C, GC, and F were 3.48, 2.05, 4.11, and 0 g/L, and those of lactic acid were 1.31, 1.36, 1.36, and 2.29 g/L, respectively. These results show limited capacity of natural MLF with L. plantarum and L. pentasus for making high-quality red wine as compared to Leuconostoc oenos, which completely removed malic acid in F.

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