Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation

Betteridge, Alice Livingston; Grbin, Paul R.; Jiranek, Vladimir

doi:10.1016/j.tibtech.2015.06.008

Cited by 58 publications

(35 citation statements)

References 64 publications

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“…The ability to synthesize EPS by wine LAB in nonropy wine is sometimes common. For example, O. oeni, one of the best adapted LAB to resist the harsh wine conditions and the most utilized species for commercial malolactic fermentation (MLF) starter preparation (Capozzi et al 2010;Maitre et al 2014;Betteridge et al 2015), is able to release EPS into the wine during spontaneous as well as during induced MLF (Dols-Lafargue et al 2007;Dimopoulou et al 2014). Several O. oeni strains able to produce EPS are isolated from non-ropy wine without altering this product in a medium term (Ciezack et al 2010).…”

Section: Eps Production By Wine Lab: Ropy and Non-ropy Phenotypementioning

confidence: 99%

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Caggianiello

Kleerebezem

Spano

2016

Appl Microbiol Biotechnol

306

181

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A wide range of lactic acid bacteria (LAB) is able to produce capsular or extracellular polysaccharides, with various chemical compositions and properties. Polysaccharides produced by LAB alter the rheological properties of the matrix in which they are dispersed, leading to typically viscous and "ropy" products. Polysaccharides are involved in several mechanisms such as prebiosis and probiosis, tolerance to stress associated to food process, and technological properties of food. In this paper, we summarize the beneficial properties of exopolysaccharides (EPS) produced by LAB with particular attention to prebiotic properties and to the effect of exopolysaccharides on the LAB-host interaction mechanisms, such as bacterial tolerance to gastrointestinal tract conditions, ability of ESP-producing probiotics to adhere to intestinal epithelium, their immune-modulatory activity, and their role in biofilm formation. The pro-technological aspect of exopolysaccharides is discussed, focusing on advantageous applications of EPS in the food industry, i.e., yogurt and gluten-free bakery products, since it was found that these microbial biopolymers positively affect the texture of foods. Finally, the involvement of EPS in tolerance to stress conditions that are commonly encountered in fermented beverages such as wine is discussed.

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Section: Eps Production By Wine Lab: Ropy and Non-ropy Phenotypementioning

confidence: 99%

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Caggianiello

Kleerebezem

Spano

2016

Appl Microbiol Biotechnol

306

181

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“…The induction of malolactic fermentation is beneficial to some wines, but in white wines, such as Chenin blanc, it may result in the production of off-flavours such as diacetyl (Bartowsky & Henschke, 2004). Nevertheless, the use of alternative technologies to develop malolactic fermentation in wine is now a priority (Maicas, 2001;Betteridge et al, 2015;Lerena et al, 2016;Lucio et al, 2017).…”

Section: Malic Acidmentioning

confidence: 99%

Organic Acid Metabolism and the Impact of Fermentation Practices on Wine Acidity: A Review

Chidi

Bauer

Rossouw

2018

sajev

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The conversion of grape sugar to ethanol and carbon dioxide is the primary biochemical reaction in alcoholic wine fermentation, but microbial interactions, as well as complex secondary metabolic reactions, are equally relevant in terms of the composition of the final wine produced. The chemical composition of a wine determines the taste, flavour and aroma of the product, and is determined by many factors such as grape variety, geographical and viticultural conditions, microbial ecology of the grapes and of the fermentation processes, and the winemaking practices. Through the years, major advances have been made in understanding the biochemistry, ecology, physiology and molecular biology of the various yeast strains involved in wine production, and how these yeasts affect wine chemistry and wine sensory properties. However, many important aspects of the impact of yeast on specific wine-relevant sensory parameters remain little understood. One of these areas of limited knowledge is the contribution of individual wine yeast strains to the total organic acid profile of wine. Wine quality is indeed very directly linked to what wine tasters frequently refer to as the sugar-acid balance. The total acidity of a wine is therefore of prime sensory importance, and acidity adjustments are a frequent and legal practice in many wineries. However, the total acidity is the result of the sum of all the individual organic acids that are present in wine. Importantly, each of these acids has its own sensory attributes, with descriptors ranging from fresh to sour to metallic. It is therefore important not only to consider total acidity, but also the contribution of each individual acid to the overall acid profile of the wine. This review will summarise the current knowledge about the origin, synthesis and analysis of organic acids in wine, as well as on the management of wine acidity.

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“…Among all LAB species, Oenococcus oeni is probably the best adapted to resist wine conditions (Bauer & Dicks, 2004;Betteridge et al, 2015). During MLF, the metabolism of O. oeni can improve the organoleptic properties of wine by producing various secondary metabolites (Bartowsky, 2005;Bartowsky & Borneman, 2011).…”

Section: Malolactic Starter Culturesmentioning

confidence: 99%

Microbial Resources and Innovation in the Wine Production Sector

Berbegal

Spano

Tristezza

et al. 2017

SAJEV

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Microbial starter cultures represent a fundamental level of innovation in the wine sector. Selected yeast strains are routinely used to achieve the needed biomass preparation to accelerate and steer alcoholic fermentation in grape must. The use of starter cultures to induce malolactic fermentation in wine relies on the characterisation and propagation of suitable strains of lactic acid bacteria. Furthermore, the selection of new strains, the renewal of management of microbial resources and new technologies allow continuous improvements in oenology, which may increase the beneficial aspects of wine. In this review, with the aim to stimulate microbial-driven, consumer-oriented advances in the oenological sector, we propose an overview of recent trends in this field that are reported by following the classical separation into 'product innovation' and 'process innovation'. Hence, we shall highlight i) the possible positive innovative impacts of microbial resources on the safety and the sensorial and functional properties of wine (product innovation) and ii) the potential microbial-based improvements allowing the reduction of time/costs and the environmental impacts associated with winemaking (process innovation).

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Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation

Cited by 58 publications

References 64 publications

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Organic Acid Metabolism and the Impact of Fermentation Practices on Wine Acidity: A Review

Microbial Resources and Innovation in the Wine Production Sector

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