Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production
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DOI: 10.1007/s00217-020-03466-3
Abstract: Montepulciano d'Abruzzo is a red wine grape variety of Vitis vinifera L., grown in Central Italy. It is mainly identified with Abruzzo region, where it currently accounts for around 50% of the regional vineyard. Malolactic… read more here.
Keywords: organic wine; wine; abruzzo organic; oenococcus oeni ... See more keywords
Identification of variable genomic regions related to stress response in Oenococcus oeni.
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DOI: 10.1016/j.foodres.2017.09.039
Abstract: The lactic acid bacterium Oenococcus oeni is the most important species involved in malolactic fermentation due to its capability to survive in presence of ethanol and in the acidic environment of wine. In order to… read more here.
Keywords: oenococcus oeni; stress; oeni strains; related stress ... See more keywords
Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds
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DOI: 10.1111/jam.13946
Abstract: Oenococcus oeni is the lactic acid bacteria species which is the most adapted to wine. Recently, two groups of strains that form two genetic lineages were described in red and white Burgundy wines. The aim… read more here.
Keywords: red white; two groups; groups oenococcus; oenococcus oeni ... See more keywords
Isolation and Characterization of High-Ethanol-Tolerance Lactic Acid Bacteria from Australian Wine
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DOI: 10.3390/foods11091231
Abstract: Lactic acid bacteria are very important in winemaking. In this study, 108 lactic acid bacteria isolates were obtained from high-ethanol-content (~17% (v/v)) Grenache wines during uninoculated malolactic fermentation (MLF). The 16S rRNA and species-specific PCR… read more here.
Keywords: oeni strains; high ethanol; ethanol; acid bacteria ... See more keywords