High-Performance Indigenous <em>Lactiplantibacillus plantarum</em> Strains for Enhanced Malolactic Fermentation and Wine Quality

Malolactic fermentation (MLF), a key enological process for wine deacidification, and aroma and flavor development, is predominantly mediated by lactic acid bacteria. This study characterized 342 indigenous Lactiplantibacillus plantarum (L. plantarum), a potential starter species underexploited for MLF, isolates from China’s Jiaodong Peninsula wine regions through polyphasic analysis. Thirty strains with high tolerance to wine stress conditions and efficient malate metabolism were selected. Among these, two high-performance strains, P101 and J43, exhibited superior MLF kinetics. Their applicaiton had positive effects on wine basic physicochemical parameters, color, anthocyanin content and individual phenolics profile. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis revealed that these strains significantly enhance key aroma compound. Increased contents of ethyl acetate, ethyl 2-methylbutyrate, nerol, among others, contribute to the floral and fruity aroma characteristics of wine. These indigenous L. plantarum strains novel microbial starter cultures demonstrate dual functionality in enhancing wine quality through controlled fermentation while supporting microbial biodiversity through the development of region-specific strain resources.