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

Autor: Mariette El Khoury, Patrick Lucas, Isabel Araque, Judit Franquès, Albert Bordons, Cristina Reguant

Publikováno v: OENO One 1 (52), 45-56. (2018)
OENO One
OENO One, Institut des Sciences de la Vigne et du Vin (Université de Bordeaux), 2018, 52 (1), pp.45-56. ⟨10.20870/oeno-one.2018.52.1.1908⟩
OENO One, Vol 52, Iss 1 (2018)

International audience; 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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8eb8ec5d121f846dd73792580c061ffd
http://prodinra.inra.fr/record/424741

Influence of lactic acid bacteria strains on ester concentrations in red wines: specific impact on branched hydroxylated compounds

Autor: Jean Christophe Barbe, Georgia Lytra, Gilles de Revel, Axel Marchal, Marine Gammacurta, Stéphanie Marchand, Virginie Moine

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2018, 239, pp.252-259. ⟨10.1016/j.foodchem.2017.06.123⟩

This research investigated the influence of lactic acid bacteria (LAB) strains on ester levels in Bordeaux red wines. These wines were made in five Bordeaux areas in two vintages, using three yeast strains. Malolactic fermentation (MLF) was carried o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::172e7868054e7911ba9e997e70d1d266
https://hal.archives-ouvertes.fr/hal-01604609

Oenococcus oeni Exopolysaccharide biosynthesis, a tool to improve malolactic starter performance

Autor: Dimopoulou, Maria, Raffenne, Jerôme, Claisse, Olivier, Miot-Sertier, Cécile, Iturmendi, Nerea, Moine, Virginie, Coulon, Joana, Dols-Lafargue, Marguerite

Publikováno v: Frontiers in Microbiology, Vol 9 (2018)
Frontiers in Microbiology

Oenococcus oeni is the lactic acid bacterium that most commonly drives malolactic fermentation (MLF) in wine. Though the importance of MLF in terms of wine microbial stability and sensory improvement is well established, it remains a winemaking step

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::dc1ccbe22de01bbfd766947069521a33
http://hdl.handle.net/20.500.12278/10698

Bacteriophages infecting the lactic acid bacterium Oenococcus oeni : diversity and roles in the enological ecosystem

Autor: Philippe, Cécile

Publikováno v: Ingénierie des aliments. Université de Bordeaux, 2017. Français. ⟨NNT : 2017BORD0936⟩

Bacteriophages are viral predators of bacteria and a major concern in fermentations involved in food processing industry. In winemaking, transformation of grape juice into wine involves different types of fermentations. Alcoholic fermentation is driv

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ad4a670235d846fedc16b9e27abc6ffe
https://tel.archives-ouvertes.fr/tel-02426940/document

Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine

Autor: Gammacurta, Marine, MARION, Stéphanie, Moine, Virginie, De Revel, Gilles

Publikováno v: Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, Wiley, 2017, 97 (12), pp.4046-4057. ⟨10.1002/jsfa.8272⟩

The typical fruity aroma of red Bordeaux wines depends on the grape variety but also on microbiological processes, such as alcoholic and malolactic fermentations. These transformations involve respectively the yeast Saccharomyces cerevisiae and the l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::3b0ef4c66264df07e44bc44c5a04f6e5
https://hal.archives-ouvertes.fr/hal-01608417