DIMOPOULOU, Maria; RAFFENNE, Jerôme; CLAISSE, Olivier; MIOT-SERTIER, Cecile; ITURMENDI, Nerea; MOINE, Virginie; COULON, Joana; DOLS-LAFARGUE, Marguerite

doi:10.3389/fmicb.2018.01276

Métadonnées

Afficher la notice complète

Licence d’utilisation du document

DIMOPOULOU, Maria
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

RAFFENNE, Jerôme
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

CLAISSE, Olivier

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

Langue

Article de revue

Ce document a été publié dans

Frontiers in Microbiology. 2018, vol. 9, p. 1-14

Résumé en anglais

Oenococcus oeni is the lactic acid bacterium that most commonly drives malolactic fermentation (MLF) in wine. Though the importance of MLF in terms of wine microbial stability and sensory improvement is well established, it remains a winemaking step not so easy to control. O. oeni displays many adaptation tools to resist the harsh wine conditions which explain its natural dominance at this stage of winemaking. Previous findings showed that capsular polysaccharides and endogenous produced dextran increased the survival rate and the conservation time of malolactic starters. In this paper, we showed that exopolysaccharides specific production rates were increased in the presence of single stressors relevant to wine (pH, ethanol). The transcription of the associated genes was investigated in distinct O. oeni strains. The conditions in which eps genes and EPS synthesis were most stimulated were then evaluated for the production of freeze dried malolactic starters, for acclimation procedures and for MLF efficiency. Sensory analysis tests on the resulting wines were finally performed.< Réduire

Mots clés

Vitis vinifera

Oenococcus oeni

Bactérie lactique

Oenologie

Analyse sensorielle

Vinification

Fermentation malolactique

Mots clés en anglais

Oenococcus Oeni

Exopolysaccharides

Malolactic Fermentation

Stress

Wine