BRENIAUX, Marion; DUTILH, Lucie; PETREL, Melina; GONTIER, Etienne; CAMPBELL-SILLS, Hugo; DELERIS-BOU, M; KRIEGER, S; TEISSEDRE, Pierre Louis; JOURDES, Michael; REGUANT, C; LUCAS, Patrick

doi:10.1111/jam.13946

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

DUTILH, Lucie
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

PETREL, Melina

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Article de revue

Ce document a été publié dans

Journal of Applied Microbiology. 2018-10-01, vol. 125, n° 4, p. 1117-1127

Résumé en anglais

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. 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. The results suggest that pH and phenolic compounds drive strain selection at several stages of wine production. 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.< Réduire

Mots clés en anglais

Acids

Fermentation

Hydrogen-Ion Concentration

Oenococcus

Phenols

Phenotype

Tannins

Vitis

Wine

URI

https://oskar-bordeaux.fr/handle/20.500.12278/21307

DOI

http://dx.doi.org/10.1111/jam.13946

Project ANR

IdEx Bordeaux - ANR-10-IDEX-0003-02/10-IDEX-0003

Unités de recherche

Oenologie - UMR 1366

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