Identification and Deacidification of Lactic Acid Bacteria in Korean Red Wine

다국어 초록 (Multilingual 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) fermentedwith pure Leuconostoc oenos culture. Related lactic acid bacteria (LAB) MR-1 and MR-2 were isolated from the wine leesafter natural MLF, and identified through partial 16S rDNA sequencing and phylogenetic analysis as members of the genusLactobacillus, phylogenetically close to Lactobacillus pentosus and Lactobacillus plantarum, sharing 99.7% 16S rDNAsimilarity. L-Malic acid and stereochemistry of lactic acid content of the wine were determined enzymatically. L-Malic acid inthe Korean red wine was partially converted into D and L isomers of lactic acid after natural MLF, whereas that in F wasremoved completely, with a concomitant eight-fold increase in L-lactate compared to D-lactate. Deacidification efficiencies ofL-malic acid of G, C, GC, and F were 22.8, 51.2, 22.2, and 100%, respectively. Malic acid contents, determined by HPLC, ofG, 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. pentosus for making high-quality red wine ascompared to Leuconostoc oenos, which completely removed malic acid in F.

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