Influence of PatagonianLactiplantibacillus plantarumandOenococcus oenistrains on sensory perception of Pinot Noir wine after malolactic fermentation

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. 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...