Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation

2020 ◽  
Vol 27 (1) ◽  
pp. 118-127
Author(s):  
N.S. Brizuela ◽  
E. Franco‐Luesma ◽  
B.M. Bravo‐Ferrada ◽  
M. Pérez‐Jiménez ◽  
L. Semorile ◽  
...  
Keyword(s):  
Sensory Perception ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pinot Noir

scholarly journals Study of changes organic acids in red wines during malolactic fermentation

2011 ◽  
Vol 59 (5) ◽  
pp. 145-150
Author(s):  
Jindřiška Kučerová ◽  
J. Široký
Keyword(s):  
Chemical Analysis ◽  
Organic Acids ◽  
Alcoholic Fermentation ◽  
Total Content ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pinot Noir ◽  
Average Mass ◽  
Average Value ◽  
Wine Region

The aim of this contribution is to be able to describe the movement of organic acids in red wine during malolactic fermentation. Wines from Znojmo wine region were represented by varieties of Svatovavřinecké (Saint Laurent), Rulandské modré (Pinot Noir), Zweigeltrebe, Frankovka (Lemberger) and Dornfelder. The grapes went through the same way of wine making and after completion of alcoholic fermentation were inoculated with pure culture of lactic acid bacteria Oenococcus oeni. Samples were taken for chemical analysis during biodegradation of acids within the range of 2 to 4 days and they were measured using a device WineScan FT 120. Chemical analysis detected changes in the concentrations of the following parameters: total acidity, lactic, malic, tartaric and citric acids. The total content of acids statistically significantly (P = 0.05) differed only between samples of Svatovavřinecké T 66 and Zweigeltrebe T 2.The differences of average mass concentrations of lactic, malic and citric acids were not statistically relevant. Nevertheless, statistically relevant difference in the concentration of tartaric acid from all other wines was detected in a sample of SV T 66 which also reached the highest average value (5.18 g/l).

scholarly journals Genome Sequence of Oenococcus oeni UNQOe19, the First Fully Assembled Genome Sequence of a Patagonian Psychrotrophic Oenological Strain

2018 ◽  
Vol 7 (5) ◽  
Author(s):  
Néstor G. Iglesias ◽  
Danay Valdés La Hens ◽  
Nair T. Olguin ◽  
Bárbara M. Bravo-Ferrada ◽  
Natalia S. Brizuela ◽  
...  
Keyword(s):  
Genome Sequence ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pinot Noir ◽  
Native Strain ◽  
Content Type ◽  
Psychrotrophic Strain

Oenococcus oeni UNQOe19 is a native strain isolated from a Patagonian pinot noir wine undergoing spontaneous malolactic fermentation. Here, we present the 1.83-Mb genome sequence of O. oeni UNQOe19, the first fully assembled genome sequence of a psychrotrophic strain from an Argentinean wine.

Survival and implantation of indigenous psychrotrophic Oenococcus oeni strains during malolactic fermentation in a Patagonian Pinot noir wine

LWT ◽  
2019 ◽  
Vol 108 ◽  
pp. 353-360
Author(s):  
Camila Manera ◽  
Nair T. Olguin ◽  
Bárbara M. Bravo-Ferrada ◽  
E. Elizabeth Tymczyszyn ◽  
Lucrecia Delfederico ◽  
...  
Keyword(s):  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pinot Noir

scholarly journals Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1540
Author(s):  
Aitor Balmaseda ◽  
Laura Aniballi ◽  
Nicolas Rozès ◽  
Albert Bordons ◽  
Cristina Reguant
Keyword(s):  
Energy Source ◽  
Nutrient Medium ◽  
Alcoholic Fermentation ◽  
Hydrolytic Activity ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Consumption Patterns ◽  
Inhibitor Compounds

Oenococcus oeni is the main agent of malolactic fermentation in wine. This fermentation takes place after alcoholic fermentation, in a low nutrient medium where ethanol and other inhibitor compounds are present. In addition, some yeast-derived compounds such as mannoproteins can be stimulatory for O. oeni. The mannoprotein concentration in wine depends on the fermenting yeasts, and non-Saccharomyces in particular can increase it. As a result of the hydrolytic activity of O. oeni, these macromolecules can be degraded, and the released mannose can be taken up and used as an energy source by the bacterium. Here we look at mannoprotein consumption and the expression of four O. oeni genes related to mannose uptake (manA, manB, ptsI, and ptsH) in a wine-like medium supplemented with mannoproteins and in natural wines fermented with different yeasts. We observe a general gene upregulation in response to wine-like conditions and different consumption patterns in the studied media. O. oeni was able to consume mannoproteins in all the wines. This consumption was notably higher in natural wines, especially in T. delbrueckii and S. cerevisiae 3D wines, which presented the highest mannoprotein levels. Regardless of the general upregulation, it seems that mannoprotein degradation is more closely related to the fermenting medium.

Sensory and Color Changes Induced by Microoxygenation Treatments of Pinot noir before and after Malolactic Fermentation

2010 ◽  
Vol 61 (4) ◽  
pp. 474-485 ◽  
Author(s):  
Dominik Durner ◽  
Fabian Weber ◽  
Janine Neddermeyer ◽  
Katharina Koopmann ◽  
Peter Winterhalter ◽  
...  
Keyword(s):  
Malolactic Fermentation ◽  
Pinot Noir ◽  
Color Changes ◽  
Before And After

scholarly journals Analysis of Transcriptomic Response to SO 2 by Oenococcus oeni Growing in Continuous Culture

2021 ◽  
Author(s):  
Cristobal A. Onetto ◽  
Peter J. Costello ◽  
Radka Kolouchova ◽  
Charlotte Jordans ◽  
Jane McCarthy ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacterium ◽  
High Sensitivity ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Low Ph ◽  
Transcriptomic Response ◽  
Content Type ◽  
Bacterium Species ◽  
High Ethanol

Malolactic fermentation is an indispensable step in the elaboration of most wines and is generally performed by Oenococcus oeni , a Gram-positive heterofermentative lactic acid bacterium species. While O. oeni is tolerant to many of the wine stresses, including low pH and high ethanol concentrations, it has high sensitivity to SO 2 , an antiseptic and antioxidant compound regularly used in winemaking.

scholarly journals Identification of pOENI-1 and Related Plasmids in Oenococcus oeni Strains Performing the Malolactic Fermentation in Wine

PLoS ONE ◽  
2012 ◽  
Vol 7 (11) ◽  
pp. e49082 ◽  
Author(s):  
Marion Favier ◽  
Eric Bilhère ◽  
Aline Lonvaud-Funel ◽  
Virginie Moine ◽  
Patrick M. Lucas
Keyword(s):  
Malolactic Fermentation ◽  
Oenococcus Oeni

scholarly journals Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 23 ◽  
Author(s):  
Sibylle Krieger-Weber ◽  
José María Heras ◽  
Carlos Suarez
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Starter Cultures ◽  
Positive Contribution ◽  
Wine Quality ◽  
Acetic Acid Production ◽  
Biological Tool

Malolactic fermentation (MLF) in wine is an important step in the vinification of most red and some white wines, as stands for the biological conversion of l-malic acid into l-lactic acid and carbon dioxide, resulting in a decrease in wine acidity. MLF not only results in a biological deacidification, it can exert a significant impact on the organoleptic qualities of wine. This paper reviews the biodiversity of lactic acid bacteria (LAB) in wine, their origin, and the limiting conditions encountered in wine, which allow only the most adapted species and strains to survive and induce malolactic fermentation. Of all the species of wine LAB, Oenococcus oeni is probably the best adapted to overcome the harsh environmental wine conditions and therefore represents the majority of commercial MLF starter cultures. Wine pH is most challenging, but, as a result of global warming, Lactobacillus sp. is more often reported to predominate and be responsible for spontaneous malolactic fermentation. Some Lactobacillus plantarum strains can tolerate the high alcohol and SO2 levels normally encountered in wine. This paper shows the potential within this species for the application as a starter culture for induction of MLF in juice or wine. Due to its complex metabolism, a range of compositional changes can be induced, which may positively affect the quality of the final product. An example of a recent isolate has shown most interesting results, not only for its capacity to induce MLF after direct inoculation, but also for its positive contribution to the wine quality. Degrading hexose sugars by the homo-fermentative pathway, which poses no risk of acetic acid production from the sugars, is an interesting alternative to control MLF in high pH wines. Within this species, we can expect more strains with interesting enological properties.

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