Articles producció científica> Bioquímica i Biotecnologia

Selection and characterization of autochthonous strains of \Oenococcus oeni\ for vinification in Priorat (Catalonia, Spain)

  • Identification data

    Identifier: imarina:6362980
    Authors:
    Franques, JuditAraque, IsabelEl Khoury, MarietteLucas, Patrick MReguant, CristinaBordons, Albert
    Abstract:
    The use of autochthonous strains of Oenococcus oeni for inducing malolactic fermentation (MLF) in wines is increasing because they are well adapted to the conditions of a specific area. The main aim of this work was to select O. oeni strains from Priorat (Catalonia, Spain) wines that would be able to carry out the MLF while maintaining the characteristics of the wine. Forty-five autochthonous strains were selected based on their degradation of L-malic acid, resistance to low pH and high ethanol, and the absence of biogenic amine genes. The three strains with the best characteristics were inoculated and MLF was carried out successfully with the final wines showing good characteristics. One of the inoculated O. oeni strains would be a good candidate to study as possible starter culture. It shows that autochthonous O. oeni strains, once selected, have the potential to be used as an inoculum for wines.
  • Others:

    Author, as appears in the article.: Franques, Judit; Araque, Isabel; El Khoury, Mariette; Lucas, Patrick M; Reguant, Cristina; Bordons, Albert
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Araque Granados, Maria Isabel / Bordons de Porrata- Doria, Albert / FRANQUÈS MONTSERRAT, JUDITH / Reguant Miranda, Cristina
    Keywords: Wine quality Wine Technological properties Starter cultures Spontaneous malolactic fermentations Priorat Oenococcus oeni Multiplex pcr Malolactic fermentation Leuconostoc-oenos Lactic-acid bacteria Direct inoculation Climate-change Biogenic-amines Autochthonous strains
    Abstract: The use of autochthonous strains of Oenococcus oeni for inducing malolactic fermentation (MLF) in wines is increasing because they are well adapted to the conditions of a specific area. The main aim of this work was to select O. oeni strains from Priorat (Catalonia, Spain) wines that would be able to carry out the MLF while maintaining the characteristics of the wine. Forty-five autochthonous strains were selected based on their degradation of L-malic acid, resistance to low pH and high ethanol, and the absence of biogenic amine genes. The three strains with the best characteristics were inoculated and MLF was carried out successfully with the final wines showing good characteristics. One of the inoculated O. oeni strains would be a good candidate to study as possible starter culture. It shows that autochthonous O. oeni strains, once selected, have the potential to be used as an inoculum for wines.
    Thematic Areas: Horticulture Geociências Food science & technology Food science Engenharias ii Ciências agrárias i Ciência de alimentos
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 11510285
    Author's mail: cristina.reguant@urv.cat albert.bordons@urv.cat mariaisabel.araque@urv.cat
    Author identifier: 0000-0002-5036-1408 0000-0002-5320-8740 0000-0001-5939-5834
    Record's date: 2024-06-22
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://oeno-one.eu/article/view/1908
    Papper original source: Journal International Des Sciences De La Vigne Et Du Vin. 52 (1): 45-56
    APA: Franques, Judit; Araque, Isabel; El Khoury, Mariette; Lucas, Patrick M; Reguant, Cristina; Bordons, Albert (2018). Selection and characterization of autochthonous strains of \Oenococcus oeni\ for vinification in Priorat (Catalonia, Spain). Journal International Des Sciences De La Vigne Et Du Vin, 52(1), 45-56. DOI: 10.20870/oeno-one.2018.52.1.1908
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.20870/oeno-one.2018.52.1.1908
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2018
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology,Horticulture
    Wine quality
    Wine
    Technological properties
    Starter cultures
    Spontaneous malolactic fermentations
    Priorat
    Oenococcus oeni
    Multiplex pcr
    Malolactic fermentation
    Leuconostoc-oenos
    Lactic-acid bacteria
    Direct inoculation
    Climate-change
    Biogenic-amines
    Autochthonous strains
    Horticulture
    Geociências
    Food science & technology
    Food science
    Engenharias ii
    Ciências agrárias i
    Ciência de alimentos
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