# High-Performance Indigenous Lactiplantibacillus plantarum Strains for Enhanced Malolactic Fermentation and Wine Quality

## TL;DR

This study identifies high-performance Lactiplantibacillus plantarum strains from China's Jiaodong Peninsula that improve wine quality and aroma during malolactic fermentation.

## Contribution

The study discovers and characterizes novel indigenous Lactiplantibacillus plantarum strains with superior malolactic fermentation performance and aroma-enhancing properties.

## Key findings

- Two Lactiplantibacillus plantarum strains, P101 and J43, showed superior malolactic fermentation kinetics.
- These strains significantly increased key aroma compounds like ethyl acetate and ethyl lactate in wines.
- The strains had minimal impact on wine's physicochemical and phenolic properties but enhanced floral and fruity aromas.

## Abstract

Malolactic fermentation (MLF), a key enological process for wine deacidification and aroma and flavor development, is predominantly mediated by lactic acid bacteria. This study characterized 342 indigenous Lactiplantibacillus plantarum (L. plantarum) isolates, a potential starter species underexploited for MLF, from China’s Jiaodong Peninsula wine regions through polyphasic analysis. Thirty strains with high tolerance to wine stress conditions and efficient malate metabolism were selected. Among these, two high-performance strains, P101 and J43, exhibited superior MLF kinetics. Their applications had almost no effect on the wine’s basic physicochemical parameters, color parameters, and individual phenolic contents. Solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) analysis revealed that these strains significantly enhance key aroma compound contents in wines, including ethyl acetate, ethyl lactate, ethyl 2-methylbutyrate, and nerol, contributing more floral and fruity aroma characteristics. These indigenous L. plantarum strains, novel microbial starter cultures, demonstrate dual functionality in enhancing wine quality through controlled fermentation while supporting microbial biodiversity through the development of region-specific strain resources.