scholarly journals Autochthonous Oenococcus oeni Strain to Avoid Histamine Formation in Red Wines: A Study in Real Winemaking Conditions

2020 ◽  
pp. ajev.2020.20010
Author(s):  
Silvia Pérez-Magariño ◽  
Estela Cano-Mozo ◽  
Clara Albors ◽  
Antonio Santos ◽  
Eva Navascués
Keyword(s):  
Oenococcus Oeni ◽  
Red Wines ◽  
Histamine Formation ◽  
Oeni Strain

scholarly journals Variety and variability of glycosidase activities in an Oenococcus oeni strain collection tested with synthetic and natural substrates

2010 ◽  
Vol 110 (1) ◽  
pp. 218-228 ◽  
Author(s):  
S. Gagné ◽  
P.M. Lucas ◽  
M.C. Perello ◽  
O. Claisse ◽  
A. Lonvaud-Funel ◽  
...  
Keyword(s):  
Oenococcus Oeni ◽  
Strain Collection ◽  
Oeni Strain

Correlation between indigenous Oenococcus oeni strain resistance and the presence of genetic markers

2007 ◽  
Vol 35 (1) ◽  
pp. 27-33 ◽  
Author(s):  
Vincent Renouf ◽  
Arnaud Delaherche ◽  
Olivier Claisse ◽  
Aline Lonvaud-Funel
Keyword(s):  
Genetic Markers ◽  
Oenococcus Oeni ◽  
Strain Resistance ◽  
Oeni Strain

Genomic diversity of Oenococcus oeni populations from Castilla La Mancha and La Rioja Tempranillo red wines

2015 ◽  
Vol 49 ◽  
pp. 82-94 ◽  
Author(s):  
Lucía González-Arenzana ◽  
Fátima Pérez-Martín ◽  
María Llanos Palop ◽  
Susana Seseña ◽  
Pilar Santamaría ◽  
...  
Keyword(s):  
Oenococcus Oeni ◽  
Genomic Diversity ◽  
Red Wines ◽  
La Mancha ◽  
La Rioja

scholarly journals Oenococcus oeni in Chilean Red Wines: Technological and Genomic Characterization

2018 ◽  
Vol 9 ◽  
Author(s):  
Jaime Romero ◽  
Carolina Ilabaca ◽  
Mauricio Ruiz ◽  
Carla Jara
Keyword(s):  
Oenococcus Oeni ◽  
Red Wines ◽  
Genomic Characterization

Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter

2017 ◽  
Vol 244 ◽  
pp. 11-18 ◽  
Author(s):  
Carmen Berbegal ◽  
Yaiza Benavent-Gil ◽  
Eva Navascués ◽  
Almudena Calvo ◽  
Clara Albors ◽  
...  
Keyword(s):  
Histamine Formation ◽  
Oeni Strain

Biogenic Amine Production by Oenococcus oeni Isolates from Malolactic Fermentation of Tempranillo Wine

2009 ◽  
Vol 72 (4) ◽  
pp. 907-910 ◽  
Author(s):  
P. M. IZQUIERDO CAÑAS ◽  
S. GÓMEZ ALONSO ◽  
P. RUIZ PÉREZ ◽  
S. SESEÑA PRIETO ◽  
E. GARCÍA ROMERO ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Synthetic Medium ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Tyrosine Decarboxylase ◽  
La Mancha ◽  
Amine Content ◽  
Oeni Strain

In this article, we examine the production of biogenic amines, histamine, putrescine, tyramine, and cadaverine by 90 strains of Oenococcus oeni isolated from different cellars of Castilla-La Mancha (Spain) during wine malolactic fermentation. Amino biogenic capacity of strains was qualitatively analyzed on agar. After that, production of amines on a synthetic medium and on wine, and presence in strains of histidine, ornithine, and tyrosine decarboxylase genes were determined. Only two strains were able to produce histamine or putrescine, both on synthetic medium and wine. The presence of the corresponding genes in these strains was also confirmed. These results suggest that O. oeni does not significantly contribute to the overall biogenic amine content of wines. The main contribution of this work is the isolation of a putrescine-producing O. oeni strain that harbors the ornithine gene, since this gene appears to be rarely present in the genome of O. oeni.

Survey on indigenous Oenococcus oeni strains isolated from red wines of Valtellina, a cold climate wine-growing Italian area

2009 ◽  
Vol 136 (1) ◽  
pp. 123-128 ◽  
Author(s):  
Ileana Vigentini ◽  
Claudia Picozzi ◽  
Antonio Tirelli ◽  
Anna Giugni ◽  
Roberto Foschino
Keyword(s):  
Oenococcus Oeni ◽  
Cold Climate ◽  
Red Wines
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