Yeast and Bacterial Control in Winemaking

Henick-Kling, T.

doi:10.1007/978-3-642-83340-3_10

Cited by 29 publications

(20 citation statements)

References 90 publications

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“…1985; Wibowo et al. 1985; Henick‐Kling 1988, 1993, 1995; Henschke 1993; van Vuuren and Dicks 1993; Lonvaud‐Funel 1995, 1999; Versari et al. 1999).…”

Section: Introductionmentioning

confidence: 99%

Malolactic fermentation in wine - beyond deacidification

Liu¹

2002

J Appl Microbiol

267

194

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“…1985; Wibowo et al. 1985; Henick‐Kling 1988, 1993, 1995; Henschke 1993; van Vuuren and Dicks 1993; Lonvaud‐Funel 1995, 1999; Versari et al. 1999).…”

Section: Introductionmentioning

confidence: 99%

Malolactic fermentation in wine - beyond deacidification

Liu¹

2002

J Appl Microbiol

267

194

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“…1996), high ethanol concentration (Davis et al. 1988) and the presence of sulfur dioxide (Henick‐Kling 1988).…”

Section: Introductionmentioning

confidence: 99%

Genetic screening of wine-related enzymes inLactobacillusspecies isolated from South African wines

Mtshali

Divol

Rensburg

et al. 2010

Journal of Applied Microbiology

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Aims: The objective of this study was to investigate the presence of genes coding for enzymes of oenological relevance in wine Lactobacillus strains isolated from South African grape and wine samples during the 2001 and 2002 harvest seasons. Methods and Results: A total of 120 wine lactobacilli isolates belonging to Lactobacillus plantarum, Lactobacillus hilgardii, Lactobacillus brevis, Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus sakei and Lactobacillus paraplantarum were genetically screened for enzyme‐encoding genes using PCR with primers specific for β‐glucosidase, protease, esterase, citrate lyase and phenolic acid decarboxylase. The results of PCR screening showed that the Lactobacillus strains possessed different combinations of enzymes and that some strains did not possess any of the enzymes tested. Confirmation analysis with gene sequencing also showed high similarity of genes with those available in GenBank database. Conclusion: In this study, we have demonstrated the existence of genes coding for wine‐related enzymes in wine lactobacilli that could potentially hydrolyse wine precursors to positively influence wine aroma. Significance and Impact of the Study: An expansion of knowledge on the genetic diversity of wine‐associated lactic acid bacteria will enable the selection of novel malolactic fermentation starter cultures with desired oenological traits for the improvement of the organoleptic quality of the wine, and hence wine aroma.

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“…One more complicating fact is that lactic acid bacteria have been shown to produce extracellular proteases, and the concentration of free amino acids has been observed to increase during growth of these bacteria (Henick-Kling 1988). Some bacteria of this group are stimulated by peptides more than by the constituent amino acids.…”

Section: Malolactic Fermentation 255mentioning

confidence: 99%