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Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBRENIAUX, M.
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDUTILH, L.
hal.structure.identifierBordeaux Imaging Center [BIC]
dc.contributor.authorPETREL, M.
hal.structure.identifierBordeaux Imaging Center [BIC]
dc.contributor.authorGONTIER, E.
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCAMPBELL-SILLS, H
dc.contributor.authorDELERIS-BOU, M.
dc.contributor.authorKRIEGER, S.
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorJOURDES, Michael
dc.contributor.authorREGUANT, C.
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLUCAS, Patrick
IDREF: 166279137
dc.date.accessioned2020-07-17T10:27:58Z
dc.date.available2020-07-17T10:27:58Z
dc.date.issued2018
dc.identifier.issn1364-5072en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/10506
dc.description.abstractEnAims Oenococcus oeni is the lactic acid bacteria species which is the most adapted to wine. Recently, two groups of strains that form two genetic lineages were described in red and white Burgundy wines. The aim of this study was to analyse the phenotypes of these strains in order to determine how they have adapted specifically to either red or white wine. [br/] Methods and Results Four strains from each group were tested in grape must and in wines to evaluate their tolerance to pH and to phenolic compound content. White wine strains proved to be the most tolerant to low pH, both in grape must and in wine, whereas they were inhibited by the presence of grape tannins in wine. Red wine strains were more sensitive to acidity, but very resistant to phenolic compounds. [br/] Conclusions The results suggest that pH and phenolic compounds drive strain selection at several stages of wine production. [br/] Significance and Impact of the Study Although it is well known that O. oeni is well adapted to wine, this study shows that strains of some genetic lineages within this species have evolved to adapt better than others to specific types of wines.
dc.language.isoENen_US
dc.subjectOenococcus oeni
dc.subjectVin de Bourgogne
dc.subjectVin rouge
dc.subjectVin blanc
dc.subjectMoût de raisin
dc.subject.enOenococcus
dc.subject.enAdaptation
dc.subject.enDiversity
dc.subject.enFermentation
dc.subject.enLactic Acid Bacteria
dc.subject.enWine
dc.title.enAdaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds
dc.title.alternativeJ. appl. microbiol.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1111/jam.13946en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed29904988en_US
bordeaux.journalJournal of Applied Microbiologyen_US
bordeaux.page1117-1127en_US
bordeaux.volume125en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue4en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
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