In this work, the effect of succinic acid on O. oeni and MLF has been evaluated for the first time. It shows that succinic acid can inhibit MLF at concentrations higher than 1 g/L, but it could be beneficial at a lower concentration, near 0.5 g/L. The inhibition is clear when L-malic acid is at a lower ratio with respect to succinic acid. As succinic acid is produced by yeasts, including non-Saccharomyces species, this variable effect is an example of an interaction between yeasts and LAB that can be negative or positive depending on the succinic concentration but also on the strains and other winemaking conditions. Therefore, one of the most important factors is the pH because this physicochemical condition influences the dissociated and undissociated forms of both acids. Consequently, the strain-dependent effect can lead to inhibition or promotion of MLF due to the cell response and adaptation. Further research is necessary to understand the molecular mechanisms of the influence of succinic acid on O. oeni and possibly the competence of succinic acid against L-malic acid at the enzymatic and transport levels.
Reference:
Torres-Guardado, R., Rozès, N., Esteve-Zarzoso, B., Reguant, C., & Bordons, A. (2022). Influence of succinic acid on Oenococcus oeni and malolactic fermentation. OENO One, 56(3), 195–204. https://doi.org/10.20870/oeno-one.2022.56.3.5403
This conclusions from the original article have been reproduced from its original publication as permitted by the open access policy of Oeno One.
