Population dynamics ofOenococcus oenistrains in a new winery and the effect of SO₂and yeast strain

Abstract

The effects of different yeast starters and SO(2) addition on malolactic fermentation in a new winery were evaluated by a molecular approach in three vintages. Alcoholic fermentations with 40 and 100mgl(-1) SO(2) were carried out, followed by uninoculated malolactic fermentations. Isolated colonies of Oenococcus oeni obtained from samples throughout the vinification were identified and typified by multiplex RAPD-PCR. This made it possible to monitor the population dynamics and follow the proportion of as many as 29 different indigenous strains. In one of the vintages, O. oeni strains were more inhibited when a specific yeast starter was used.

Application of the Different Electrophoresis Techniques to the Detection and Identification of Lactic Acid Bacteria in Wines

“…The frequency of participation of each genotype varied from year to year, thus dominant genotypes one year were minority or not present at other one which suggested the adaptation of Oenococcus oeni strains to the winery conditions every year. Similar results were reported by other authors in studies about bacteria and yeast populations (Gutierrez et al, 1999;Reguant et al, 2005a;Ruiz et al, 2010;Santamaría, 2009). …”

“…fermentation could also influence, as it has been reported by other authors (du Plessis et al, 2004;Lonvaud-Funel, 1999;Reguant et al, 2005a;Reguant et al, 2005b). Figure 1 shows the number of isolates of the viable LAB species identified at each stage and year of vinification.…”

Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions

“…Lurton et al (1989) have also reported the increase in nitrogen content during yeast autolysis in wines. The production of sulphur dioxide by inoculated commercial yeast was higher than in natural fermentation, but the content was too low to affect the growth of yeasts, or LAB (Würdig 1985;Reguant et al 2005). During the rapid development of fermentative yeasts, inhibition similarly peaked more quickly (Fig.…”

The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review

“…Additionally, the content of molecular SO 2 at an amount of over 0.5 mg/l wine causes an inhibition of bacterial growth. In combination with other inhibitors, sulfur dioxide may at the same time limit the growth of bacteria and their ability for malic acid fermentation [24,55,56].…”