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Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds.
TEISSEDRE, Pierre Louis
Institut Polytechnique de Bordeaux [Bordeaux INP]
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]
< Leer menos
Institut Polytechnique de Bordeaux [Bordeaux INP]
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]
Idioma
EN
Article de revue
Este ítem está publicado en
Journal of Applied Microbiology. 2018-10-01, vol. 125, n° 4, p. 1117-1127
Resumen en inglés
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 ...Leer más >
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.< Leer menos
Palabras clave en inglés
Acids
Fermentation
Hydrogen-Ion Concentration
Oenococcus
Phenols
Phenotype
Tannins
Vitis
Wine
Proyecto ANR
IdEx Bordeaux
Centros de investigación