Lactic acid bacteria communities in must, alcoholic, and malolactic Tempranillo fermentations with culture-dependent and independent methods.

The lactic acid bacteria communities from must and through alcoholic and malolactic fermentations of Tempranillo red wines were studied in ten wineries from the Designation of Origin Rioja during three consecutive vintages. Results showed that the lactic acid bacteria community in the D.O. Rioja was highly determined by the type of fermentation and also by the different stages within the winemaking while other factors as year, winery or sampling subzones had not significant effect on the LAB species distribution. Three microbial families, seven genera and twenty-five species were described.

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