Identification and Characterization of Malolactic Bacteria Isolated from the Eastern Foothills of Helan Mountain in China.

Malolactic fermentation (MLF) converts malic acid into lactic acid by lactic acid bacteria (LAB). MLF may affect potential wine quality impact as global warming intensifies, and the alcohol in the wine increases, which threatens MLF. is considered a new generation of MLF starter because of the ability of high ethanol tolerance and good enological characteristics. In this research, 132 LAB strains were isolated from the eastern foothills of Helan Mountain in Ningxia, China. Twenty-one higher ethanol tolerance isolates were obtained by 15% (/) ethanol preliminary screening. They were identified by 16S rRNA sequencing and differentiated by randomly amplified polymorphic DNA (RAPD). Stress factors include ethanol, pH, and SO, and the combination of stresses was used to screen stress-tolerance strains. β-D-glucosidase activity, MLF performance, and biogenic amine content were tested to evaluate the enological characteristics. GC-MS detected the volatile components of the wine after MLF. The results showed that twenty strains were identified as , and one strain was . Especially, the strains of A7, A18, A23, A50, and B28 showed strong resistance to high ethanol, low pH, and high SO. A7, A50, and B28 showed better β-D-glucosidase activity and thus were inoculated into cabernet sauvignon wines whose ethanol content was 14.75% (/) to proceed MLF. A7 finished MLF in 36 d, while the control strains 31-DH and BV-S2 finished MLF in 24 d and 28 d, respectively. Nevertheless, A50 and B28 did not finish MLF in 36 d. The data showed that A7 brought a more volatile aroma than control. Notably, the esters and terpenes in the wine increased. These results demonstrated the potential applicability of A7 as a new MLF starter culture, especially for high-ethanol wines.