Lactobacillus plantarum strains with excellent fermentation performance rose wide attention in enology. To evaluate the fermentation performance of indigenous L. plantarum strains, XJ-25, XJ-14, and XJA-2 were used for Cabernet Sauvignon, Syrah, Merlot, and Cabernet Gernischt wine fermentation. During malolactic fermentation, the dynamic changes of bacterial density, malic acid, and lactic acid were monitored. At the end of the fermentation, the level of reducing sugar, alcohol, anthocyanins, and CIELAB color parameters were determined. The results showed that the bacterial density of XJ-25 and XJ-14 strains consistently maintained above 106 CFU/mL among different wines. Strain XJ-14 showed the highest acid-reducing ability, and the degradation rate for malic acid was up to 92.20% with an average of 89.34%. The content of total anthocyanin in Syrah wine fermented by XJ-14 was increased by 4.81 folds and the CIELAB color parameter indicated that the Syrah wine sample was the brightest. Therefore, Lactobacillus plantarum XJ-14 has the potential to be utilized as a commercial starter.
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