Fecha de publicación: -- Fuente: PubMed "wine" Food Chem. 2026 Nov 2;533(Pt 1):151919. doi: 10.1016/j.foodchem.2026.151919. Online ahead of print.ABSTRACTSynthetic microbial communities represent a promising approach for modulating the chemical profiles of fermented foods. Here, we constructed minimal synthetic community (MinSynCom) using autochthonous Lactiplantibacillus plantarum and Oenococcus oeni to evaluate their metabolic impact on the malolactic fermentation (MLF) in Chardonnay and Petit Manseng wines. Malic acid biotransformation efficiency proved community composition and environmental factors within the wine matrix, such as pH and chemical composition. While certain MinSynComs demonstrated enhanced degradation capacities, overall MLF efficiency was significantly restricted by particularly harsh acidity like Petit Manseng. Furthermore, GC-MS analysis revealed that MLF substantially reconfigured the volatile profiles, with community-level effects predominating over strain-specific contributions. Specifically, combined interactions within targeted consortia facilitated a matrix-dependent modulation, successfully elevating specific esters and terpenes associated with floral and fruity notes. Ultimately, Our findings highlight the potential of MinSynComs for aroma profile modulation, emphasizing that successful application requires careful consideration of the wine matrix.PMID:42994252 | DOI:10.1016/j.foodchem.2026.151919