The problem of high acidity of grape materials in monsoon areas usually require malolactic fermentation to reduce acidity and improve flavor characteristics. Lactiplantibacillus plantarum and Oenococcus oeni are the two main genera responsible for wine malolactic fermentation, there are many researches on O.oeni and it is commonly used in the wine industry.In this study, a Lactiplantibacillus plantarum 10 with higher adaptability in wine-like condition (a pH of 2.9, 14% ethanol, and 80 mg/L SO2) and β-glucosidase (0.82 μmol/(min·g)) activity was isolated.Subsequently, L.plantarum 10 and O.oeni SD-2a respectively co-inoculated or sequentially inoculated with Saccharomyces cerevisiae for Merlot wine fermentation.Results showed L.plantarum 10 and O.oeni SD-2a all completed MLF under two inoculation strategies with similar fermentation duration.Notably, L.plantarum 10 showed higher MLF activity per unit cell density compared to O.oeni SD-2a.During co-inoculation, L.plantarum 10 enhanced the release of terpenes and fatty acids, with the levels of nerolidol exhibited 1.8 times that of wines fermented with O.oeni SD-2a.This study indicated that L.plantarum has good potential to enhance aroma characteristics and become ferment agent in wine-making.
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