Abstract：
:Malolactic fermentation (MLF) in Valtellina Superiore DOCG red wine was monitored in 4 cellars and the final products were analysed to determine the content of melatonin (MEL) and other tryptophan (TRP) derivatives, including tryptophan ethyl ester (TEE) and MEL isomers (MISs), and to isolate predominant O. oeni strains. MEL and TEE significantly increased in wines after MLF from two cellars out of four. Six strains were isolated during the MLF of red wines and under laboratory scale, in rich and synthetic wine cultural media, together with other four O. oeni strains able to trigger the MLF. Results showed that the presence of stressful growth factors, like ethanol and acid pH, has a pivotal role in triggering the release of TEE by oenococci. Indeed, all the strains became capable to produce also MEL and MISs, together with TEE. under harsh growth conditions, as in a synthetic wine medium. The production of these compounds was strain-dependent and a maximum amount of 0.0078 ± 0.0023 ngT/mL (UMB472) and 619.85 ± 196.16 ngT/mL (UMB436) of MEL and TEE was obtained, respectively. In particular, different MISs were detected under oenological and laboratory scale suggesting that other factors (i.e. technological and/or physico-chemical) could affect the synthesis of TRP derivatives.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Fracassetti D,Francesco Lo Faro AF,Moiola S,Orioli M,Tirelli A,Iriti M,Vigentini I,Foschino Rdoi
10.1016/j.fm.2019.103265subject
Has Abstractpub_date
2020-04-01 00:00:00pages
103265eissn
0740-0020issn
1095-9998pii
S0740-0020(19)30471-Xjournal_volume
86pub_type
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