The study was supported by funding from the Spanish National Council of Research (CSIC) (COOPB20346 international cooperation Project), as well as by grants from Universidad Nacional de Quilmes, Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT-MINCyT PICT 2014 No. 1395, PICT 2016 No. 3435) and Comisión Nacional de Investigaciones Científicas de la Provincia de Buenos Aires, Argentina (CIC No. 428/16 (PIP-2017 – 11220170100898C O). Dr Natalia S. Brizuela has fellowships from the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Miss María Pérez-Jiménez thanks MINECO for her predoctoral contract. Dr Bárbara M. Bravo-Ferrada and Dr Emma E. Tymczyszyn are members of the Carrera del Investigador Científico y Tecnológico (CONICET, Argentina). Dr Liliana Semorile is a member of the Research Career of Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC-BA, Argentina). Dr Ernesto Franco-Luesma acknowledges the financial support of Fundación Alfonso Martín Escudero for his postdoctoral fellowship.

[Methods and Results]: Both strains increased the concentration of procyanidin, diminished the concentration of phenolic substances and increased the colour intensity of the wine after MLF. The volatile profile of both strains differed to that of the Control, particularly the esters, vanillin and some terpenes. The attributes acidity and astringency, black and dried fruits and spicy attributes were features of the wine fermented with both strains.

[Conclusions]: Both strains were able to conduct MLF, to increase colour intensity and to change the flavour of the wine with some differences. The wine fermented with UNQLp 11 had a greater frequency of bitterness, whereas the wine fermented with UNQOe 73.2 had a greater frequency of butter.

[Background and Aims]: The aim of this work was to study the effect of two Patagonian malolactic starters, Oenococcus oeni UNQOe 73.2 and Lactiplantibacillus plantarum UNQLp 11, on the wine composition and sensory perception after MLF of Pinot Noir wine.

[Significance of the Study]: Knowledge of the effect of Patagonian starter cultures on consumer perception of the wine after fermentation has been improved.

Peer reviewed