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

González‐Arenzana, Lucía; Pérez-Martín, Fátima; Palop, María Llanos; Seseña, Susana; Santamaría, Pilar; López, Rosa; López‐Alfaro, Isabel

doi:10.1016/j.fm.2015.02.001

Cited by 13 publications

(6 citation statements)

References 34 publications

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“…Analysis of the genetic variation in indigenous LAB communities in Tempranillo wines that underwent spontaneous MLF, from ten different La Rioja wineries over three vintages, suggested that there is an endemic microbiota for the region (González-Arenzana et al 2013). Similar observations were made for Tempranillo wines produced in Castilla-la-Mancha wineries over three vintages (González-Arenzana et al 2015); again there was a microbiota endemic to the region. In addition, the genome of five autochthonous O. oeni isolated from the same terroir (spontaneous MLF in Nero di Troia wine) has been sequenced (Capozzi et al 2014).…”

Section: Enhancing Regionality Of Wine Through Mlfsupporting

confidence: 56%

Emerging trends in the application of malolactic fermentation

Bartowsky

Costello

Chambers

2015

Australian Journal of Grape and Wine Research

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Deacidification of wines by malolactic fermentation (MLF) is an essential step in the production of most red, many white and some sparkling base wines. While this secondary fermentation can occur spontaneously, the majority of winemakers, particularly in new world winemaking regions, prefer to minimise the risk of a failed or sluggish MLF by inoculating with a reliable, commercially available starter culture. This review focuses on the scientific literature underpinning growing trends in the application of MLF starters. It considers the literature on co‐inoculation regimes, where MLF bacteria are inoculated into a ferment prior to completion of alcoholic fermentation and what benefits this might bring relative to sequential inoculation, when bacteria are added after completion of primary fermentation. It also considers the benefits of the growing trend of using bacteria other than the traditional Oenococcus oeni for induction of MLF, and of developing starter cultures from regional isolates of MLF bacteria to enhance regional identity of wines.

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Section: Enhancing Regionality Of Wine Through Mlfsupporting

confidence: 56%

Emerging trends in the application of malolactic fermentation

Bartowsky

Costello

Chambers

2015

Australian Journal of Grape and Wine Research

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“…; González‐Arenzana et al . , ) a great intraspecific biodiversity was revealed. Results of clustering analysis did not show any relationship between the genetic similarity of the strains and the environmental factors, such as geographic proximity and altitude of the cultivation, or the agronomic factors such as the grape variety and the training system.…”

Section: Discussionmentioning

confidence: 98%

Characterization of malolactic bacteria isolated from Aosta Valley wines and evidence of psychrotrophy in some strains

et al. 2016

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The natural emergence of strains able to perform the MLF at 10°C in wine is a new finding, interesting because it confirms the ecological ability of O. oeni species to adapt itself to environmental conditions by strain phenotype variations. It can be also a starting point for more sustainable oenological practices, since it would be alternative to the conditioning systems of the tanks or of the wineries where they are costly in terms of investment and energy consumption.

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“…Several studies intending to elucidate the presence, distribution, and adaptation of wine associated LAB have already been performed in wineries from regions with an extensive winemaking tradition, such as Mentrida (Pérez-Martín et al, 2014), La Rioja (González-Arenzana et al, 2015), Patagonia (La Hens et al, 2015), and Apulia (Garofalo et al, 2015). However, this kind of studies are missing in areas where the development of this industry is recent, like Queretaro State in Mexico.…”

Section: Introductionmentioning

confidence: 99%

Distribution of Native Lactic Acid Bacteria in Wineries of Queretaro, Mexico and Their Resistance to Wine-Like Conditions

et al. 2016

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Native lactic acid bacteria (LAB) are capable of growing during winemaking, thereby strongly affecting wine quality. The species of LAB present in musts, wines during malolactic fermentation (MLF), and barrels/filters were investigated in wineries from the emerging wine region of Queretaro, México using multiplex PCR and culture. The resistance to wine-like conditions (WLC): ethanol (10, 12, and 13%), SO2 (30 mg⋅l-1), and low pH (3.5) of native LAB strains was also studied. Five species were detected within 61 samples obtained: Oenococcus oeni, Lactobacillus plantarum, Pediococcus parvulus, Lactobacillus hilgardi, and Lactobacillus brevis. Four species (excepting L. brevis) were found in must; O. oeni and P. parvulus were ubiquitous in wine and L. plantarum and L. brevis were mainly present at the initial stage of MLF, while L. hilgardii was mostly detected at the advanced stage. Furthermore, some species detected in barrel/filter, prove them to be hazardous reservoirs. From 822 LAB isolates, only 119 resisted WLC with 10% ethanol; the number of strains able to grow in WLC with 13% ethanol decreased approximately by 50%, O. oeni being the most versatile species with 65% of resistant isolates, while Lactobacillus spp. and P. parvulus were the most strongly affected, especially those recovered from barrel/filter, with less than 10% of resistant isolates. This study evidences the presence of local strains able to be used as starter cultures, and also enabled the assessment of the risks derived from the presence of spoilage LAB strains resistant to WLC.

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

Cited by 13 publications

References 34 publications

Emerging trends in the application of malolactic fermentation

Emerging trends in the application of malolactic fermentation

Characterization of malolactic bacteria isolated from Aosta Valley wines and evidence of psychrotrophy in some strains

Distribution of Native Lactic Acid Bacteria in Wineries of Queretaro, Mexico and Their Resistance to Wine-Like Conditions

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