Selection and characterization of autochthonous strains of Oenococcus oeni for vinification in Priorat (Catalonia, Spain)

Abstract

The use of autochthonous strains of Oenococcus oeni for inducing malolactic fermentation (MLF) in wines is increasing because they are well adapted to the conditions of a specific area. The main aim of this work was to select O. oeni strains from Priorat (Catalonia, Spain) wines that would be able to carry out the MLF while maintaining the characteristics of the wine. Forty-five autochthonous strains were selected based on their degradation of L-malic acid, resistance to low pH and high ethanol, and the absence of biogenic amine genes. The three strains with the best characteristics were inoculated and MLF was carried out successfully with the final wines showing good characteristics. One of the inoculated O. oeni strains would be a good candidate to study as possible starter culture. It shows that autochthonous O. oeni strains, once selected, have the potential to be used as an inoculum for wines.

Uncovering the effects of kaolin on balancing berry phytohormones and quality attributes of Vitis vinifera grown in warm‐temperate climate regions

“…Total acidity and pH were analysed following the OIV international methods of wine and must analysis 40 . The tartaric and malic acid levels were measured enzymatically, using an automated clinical chemistry analyser (Miura One, TDI, Barcelona, Spain) 41 …”

“…40 The tartaric and malic acid levels were measured enzymatically, using an automated clinical chemistry analyser (Miura One, TDI, Barcelona, Spain). 41 Phenolic composition and radical scavenging activity Phenolic compounds were extracted as previously described by Mendes Lemos et al 42 Total phenols, ortho-diphenols, and flavonoids were measured in triplicate, following the methods adapted by Gouvinhas et al 43 Briefly, total phenols were determined by mixing 20 μL fruit extract, 100 μL Folin-Ciocalteu reagent, and 80 μL sodium carbonate (7.5%) in a microplate well and incubation at 45 °C for 30 min. Absorbance was then recorded at 750 nm.…”

Influence Of Yeast And Lactic Acid Bacteria On The Content Of Volatile Compounds And Other Oenological Parameters Of Wines

“…Podobnie jak w przypadku drożdży autochtonicznych, rośnie zainteresowanie zastosowaniem rodzimych szczepów O. oeni, w celu zwiększenia regionalnego charakteru win. W kilku laboratoriach wyizolowano i zidentyfikowano rodzime szczepy O. oeni, a także oceniono ich wpływ na aromat i inne parametry enologiczne win [19,22,32,36,50,72]. Pochodzenie wina nabiera znaczenia w kontekście różnicowania produktów na rynku.…”

Inmovilización de Oenococcus oeni en geles hibridos de sílice-alginato y su aplicación para la fermentación maloláctica de vinos tintos

“…Esto pone de manifiesto la importancia de la selección de la cepa adecuada para realizar la FML en cada caso. Con el fin de encontrar la cepa idónea para cada vinificación, puede resultar muy interesante realizar una identificación y selección de cepas autóctonas de las diferentes zonas geográficas que mejor se adapten a las condiciones del vino de esa región (Franquès et al, 2018;Romero et al, 2018y Manera et al, 2019.…”