The use of selected cultures of the Lactiplantibacillus plantarum species in oenology has gained prominence in recent years.

Initially, the applications of this species were largely focused on malolactic fermentation (MLF), however, there is significant evidence that certain strains can be used for their bioprotective effects.

The bioprotective efficacy of a particular strain Lactiplantibacillus plantarum (Viniflora® NoVA™) was investigated in a large number of papers. In one such work, the inhibition of undesirable Acetobacter aceti and Hansenia uvarum organisms during the early stages of fermentation was determined. From a chemical point of view, wines inoculated with L. plantarum also showed a reduction in acetic acid and ethyl acetate content, both considered negative for wine quality.

In another work, the ability to inhibit Oenococcus oeni: MLF during alcoholic fermentation (AF) in wines where this fermentation is not desired, represents a winemaking deviation that is very difficult to manage. The use of this bioprotective culture was compared with the more traditional approach of reducing must pH by adding tartaric acid: the undesired Oenococcus oeni strain showed increased growth during AF in the control wine. By qPCR screening of microbial populations, it was observed that wines treated with Lactiplantibacillus plantarum showed a significant bacteriostatic effect against this species. This is of particular interest for the control of microflora in musts with high pH, or when the addition of tartaric acid is not allowed or not advisable for other reasons.

The results obtained also show that the inoculation of L. plantarum represents an alternative to the addition of high concentrations of SO2 , since it allows a rapid decrease in the fraction of microorganisms considered negative for wine quality.