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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, Marion
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDUTILH, Lucie
dc.contributor.authorPETREL, Melina
dc.contributor.authorGONTIER, Etienne
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCAMPBELL-SILLS, Hugo
dc.contributor.authorDELERIS-BOU, M
dc.contributor.authorKRIEGER, S
hal.structure.identifierInstitut Polytechnique de Bordeaux [Bordeaux INP]
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.accessioned2020-12-07T07:53:20Z
dc.date.available2020-12-07T07:53:20Z
dc.date.issued2018-10-01
dc.identifier.issn1365-2672en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/21307
dc.description.abstractEnOenococcus 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.
dc.description.sponsorshipIdEx Bordeauxen_US
dc.language.isoENen_US
dc.subject.enAcids
dc.subject.enFermentation
dc.subject.enHydrogen-Ion Concentration
dc.subject.enOenococcus
dc.subject.enPhenols
dc.subject.enPhenotype
dc.subject.enTannins
dc.subject.enVitis
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 Microbiolen_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
bordeaux.import.sourcepubmed
hal.exportfalse
workflow.import.sourcepubmed
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