TABLE 1.

Overview of the main LAB of enological interest, and their main roles in wine; past, present, and future.

	Strains used	When	Major roles	Other roles	References
Past	• Autochthonous LAB	Not controllable	Softer and more aromatic wine		Bokulich et al., 2016
Present	• Single bacterial starter cultures: O. oeni L. plantarum • Mixed bacterial starter cultures	During and after AF	Softer mouthfeel, Higher microbiological stability Lower acidity	Production of diacetyl, esters, aromatic thiols and other aromatic compounds, Liberation of glycoside-bound aromatic compounds	Bartowsky and Borneman, 2011; Krieger-Weber et al., 2020
	• Autochthonous LAB	Not controllable	Softer and more aromatic wine	Development of regional character	Bokulich et al., 2016
Future	• Single bacterial starter cultures: O. oeni L. plantarum Pediococcus spp. Other LAB? • Mixed bacterial starter cultures • Autochthonous, LAB starters	Before, during and after AF	Softer mouthfeel, Higher microbiological stability, Lower acidity, Production of diacetyl, esters, aromatic thiols and other aromatic compounds, Liberation of glycoside-bound aromatic compounds	Reduction of Acetaldehyde content in wine, Reduction of biogenic amine content in wine, Protein stability, Juice clarification, Reduction of SO2 required in winemaking, More properties?	Wade et al., 2018; Iorizzo et al., 2016; Wells and Osborne, 2011; López-Seijas et al., 2020