Acetaldehyde metabolism by wine lactic acid bacteria

Acetaldehyde is a volatile flavor compound present ill many fermented foods and is important in the production of red and white wines. Nine strains of the genera Lactobacillus and Oenococcus were able to metabolize acetaldehy de in a resting cell system, whereas two Pediococcus strains were not. Acet ic acid and ethanol were produced from its degradation. A Lactobacillus and an Oenococcus were able to degrade SO2-bound acetaldehyde, as well. A coin cubation of resting cells of Saccharomyces bayanus Premiere Cuvee and Oenoc occus oeni Lo111 showed that strain Lo111 metabolized acetaldehyde produced by the yeast. The ability of malolactic bacteria to degrade free and SO2-b ound acetaldehyde has implications for sensory and color qualities and the use of SO2 in wine. (C) 2000 Federation of European Microbiological Societi es. Published by Elsevier Science B.V. All rights reserved.