| Abstract
| - The changes in the nonanthocyanin phenolic composition during red wine malolactic fermentationcarried out spontaneously and by four different starter cultures of the species Oenococcus oeni andLactobacillus plantarum were examined to determine whether differences in nonanthocyaninpolyphenolic compounds could be attributed to the lactic acid bacteria (LAB) strain that performs thisimportant step of the wine-making process. The polyphenolic compounds were analyzed by high-performance liquid chromatography with photodiode array detection and HPLC with electrosprayionization−mass spectrometry detection. The malolactic cultures selected for this study wereindigenous wine LAB strains from the A.O.C. Rioja (Spain). Results showed different malolacticbehaviors in relation to wine phenolic compositions for O. oeni and L. plantarum, and also, a diversitywas found within each group. The hydroxycinnamic acids and their derivatives, the flavonols andtheir glycosides, the flavanol monomers and oligomers, and trans-resveratrol and its glucoside werethe main compounds modified by the different LAB. The wild LAB population exerted a greater impactin the wine content of some of these phenolic compounds than the inoculated selected monoculturesof this study. Keywords: Wine; LAB; malolactic fermentation; Oenococcus oeni; Lactobacillus plantarum; nonanthocyanin polyphenolic compounds; HPLC-PAD; HPLC-(ESI)MS
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