Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production

Battistelli, Noemi; Perpetuini, Giorgia; Perla, Carlo; Arfelli, Giuseppe; Zulli, Camillo; Rossetti, Alessio Pio; Tofalo, Rosanna

doi:10.1007/s00217-020-03466-3

Cited by 15 publications

(12 citation statements)

References 51 publications

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“…The production of BA in wine should be considered an important criterion in the selection of starter cultures and in the study of the characteristics of the native microflora present in the wine environment. The example of the work by Battistelli et al (2020) is a reference to the approach by which the line of organic wines should be followed: respect the guidelines of the production modality, incorporating the characteristic of microbiological terroir, but with a degree of safety. Another positive point of the publication is the report that the crops are available locally, in frozen form, which is preferable from the point of view of cell viability when compared to the lyophilised product (Moreno‐Arribas and Polo 2009).…”

Section: Discussionmentioning

confidence: 99%

“…Battistelli et al (2020) undertook a technological and genetic characterisation of native strains of O. oeni from the Abruzzo region in Italy. The O. oeni strain with the best characteristics was selected and grown locally, producing a starter culture for the production of Montepulciano d'Abruzzo organic wine without the addition of sulfur dioxide.…”

Section: Use Of Starter Culturementioning

confidence: 99%

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Biogenic amines and the importance of starter cultures for malolactic fermentation

Emer

Marques

Colla

et al. 2020

Australian Journal of Grape and Wine Research

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Biogenic amines are compounds produced mainly by microorganisms from the decarboxylation of some amino acids which may cause several health issues in susceptible people. In the winemaking process, one of the factors with the greatest impact on the final concentration of biogenic amines in wine is the malolactic fermentation, which mainly involves the action of lactic acid bacteria. This article gathers scientific literature on the importance of the use of inoculation in winemaking, especially for the potential formation of biogenic amines in spontaneous fermentations, with emphasis on malolactic fermentation. It establishes the set of attributes that influence the formation of biogenic amines in winemaking and aspects related to their toxicity, especially histamine and tyramine. With the growing interest of the market in products with less chemical appeal, the safety of wines, whether from non-conventional or traditional winemaking, must increasingly be observed. Therefore, the importance of using cultivated starter cultures is discussed, along with the safety of organic wines and the presentation of articles that seek to reconcile the production of organic wine with the preservation of the 'microbiological terroir' in a safe way, using selected wild yeasts and lactic acid bacteria.

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Section: Discussionmentioning

confidence: 99%

Section: Use Of Starter Culturementioning

confidence: 99%

Biogenic amines and the importance of starter cultures for malolactic fermentation

Emer

Marques

Colla

et al. 2020

Australian Journal of Grape and Wine Research

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“…Concerning lactobacilli, strains belonging to different species demonstrated the ability to synthesise histamine and tyramine [138,145]. The lack of BAs production should thus be considered a pivotal parameter for the oenological selection of LAB, as demonstrated by recent investigations regarding the identification of autochthonous bacterial strains unable to form BAs during MLF [74,146]. Microorganisms capable of amino acid decarboxylation can be identified by applying a plate test with specific growth media [147], as well as specific molecular PCR-based approaches, including multiplex amplification or sensitive on-chip approaches [148].…”

Section: Production Of Off-flavours By Lactic Acid Bacteriamentioning

confidence: 99%

Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety

et al. 2021

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Winemaking depends on several elaborate biochemical processes that see as protagonist either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a fundamental role in determining the quality chemical and aromatic properties of wine. They are essential not only for malic acid conversion, but also for producing several desired by-products due to their important enzymatic activities that can release volatile aromatic compounds during malolactic fermentation (e.g., esters, carbonyl compounds, thiols, monoterpenes). In addition, LAB in oenology can act as bioprotectors and reduce the content of undesired compounds. On the other hand, LAB can affect wine consumers’ health, as they can produce harmful compounds such as biogenic amines and ethyl carbamate under certain conditions during fermentation. Several of these positive and negative properties are species- and strain-dependent characteristics. This review focuses on these aspects, summarising the current state of knowledge on LAB’s oenological diversity, and highlighting their influence on the final product’s quality and safety. All our reported information is of high interest in searching new candidate strains to design starter cultures, microbial resources for traditional/typical products, and green solutions in winemaking. Due to the continuous interest in LAB as oenological bioresources, we also underline the importance of inoculation timing. The considerable variability among LAB species/strains associated with spontaneous consortia and the continuous advances in the characterisation of new species/strains of interest for applications in the wine sector suggest that the exploitation of biodiversity belonging to this heterogeneous group of bacteria is still rising.

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“…Several authors have proposed that yeast can convert amino acids into fused alcohols through the well-known Ehrlich pathway during alcoholic fermentation, plausibly leading to a decrease in the BA content ( Mas et al, 2014 ). In a sense, the presence of putrescine in wine seems inevitable, because the ornithine decarboxylation occurs simultaneously with MLF at a high speed ( Martínez-Pinilla et al, 2013 ; Battistelli et al, 2020 ). Due to the presence of the indigenous strains capable of degrading arginine to ornithine, the use of the malolactic starters that are unable to degrade ornithine or arginine cannot completely avoid accumulation of putrescine ( Pramateftaki et al, 2012 ).…”

Section: Safety Risks and Countermeasures In Winementioning

confidence: 99%

Origin, Succession, and Control of Biotoxin in Wine

et al. 2021

Front. Microbiol.

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Wine is a worldwide alcoholic beverage with antioxidant active substances and complex flavors. Moderate drinking of wine has been proven to be beneficial to health. However, wine has some negative components, such as residual pesticides, heavy metals, and biotoxins. Of these, biotoxins from microorganisms were characterized as the most important toxins in wine. Wine fermentation mainly involves alcoholic fermentation, malolactic fermentation, and aging, which endue wine with complex flavors and even produce some undesirable metabolites. These metabolites cause potential safety risks that are not thoroughly understood. This review aimed to investigate the origin, evolution, and control technology of undesirable metabolites (e.g., ochratoxin A, ethyl carbamate, and biogenic amines) in wine. It also highlighted current wine industry practices of minimizing the number of biotoxins in wine.

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Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production

Cited by 15 publications

References 51 publications

Biogenic amines and the importance of starter cultures for malolactic fermentation

Biogenic amines and the importance of starter cultures for malolactic fermentation

Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety

Origin, Succession, and Control of Biotoxin in Wine

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