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Autochthonous starter cultures and indigenous grape variety for regional wine production.

dc.rights.licenseopenen_US
dc.contributor.authorGAROFALO, C
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorEL KHOURY, Mariette
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLUCAS, Patrick
IDREF: 166279137
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBELY, Marina
dc.contributor.authorRUSSO, P
dc.contributor.authorSPANO, Giuseppe
dc.contributor.authorCAPOZZI, Vittorio
dc.date.accessioned2021-06-17T08:51:20Z
dc.date.available2021-06-17T08:51:20Z
dc.date.issued2015-06-01
dc.identifier.issn1365-2672en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/79191
dc.description.abstractEnTo characterize Oenococcus oeni strains isolated from North-Apulian wines where malic acid degradation is usually achieved by spontaneous fermentations, and to determine the influence of bacterial inoculation time on the malolactic performances in 'Nero di Troia' wine using a complete autochthonous microbial regime. Oenococcus oeni strains from wines produced with the autochthonous (Apulia Region, southern Italy) grape variety 'Uva di Troia' were isolated, selected and characterized. Multilocus sequence typing and variable number tandem repeat analysis were used to investigate intraspecific diversity. Oenococcus oeni strains were tested in co-inoculation and in sequential inoculation, with two autochthonous yeast strains previously isolated from 'Nero di Troia' wine. After a preliminary screening using co-inoculation regime, the O. oeni strains were grouped in reason of the different behaviour in malic acid performances. Results suggested that the efficient degradation of malic acid in co-inoculation is a strain-dependent characteristic. Autochthonous yeast/bacterium combinations were identified as starter culture, and used in a co-inoculation approach, for vinification of regional wines. The 'microbial terroir' of typical fermented food and beverage production represents a dynamic sector of applied research in food microbiology. In this work, we propose the use of autochthonous bacteria and yeast for wine production from an indigenous grape variety.
dc.language.isoENen_US
dc.subject.enFermentation
dc.subject.enFood Microbiology
dc.subject.enItaly
dc.subject.enMalates
dc.subject.enMolecular Sequence Data
dc.subject.enOenococcus
dc.subject.enSaccharomyces cerevisiae
dc.subject.enVitis
dc.subject.enWine
dc.title.enAutochthonous starter cultures and indigenous grape variety for regional wine production.
dc.title.alternativeJ Appl Microbiolen_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1111/jam.12789en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed25752218en_US
bordeaux.journalJournal of Applied Microbiologyen_US
bordeaux.page1395-408en_US
bordeaux.volume118en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.issue6en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcepubmed
hal.exportfalse
workflow.import.sourcepubmed
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