Mutation and selection of Oenococcus oeni for controlling wine malolactic fermentation

Li, Nan; Duan, Jinting; Gao, Dawei; Luo, Jianhua; Zheng, Ruiyu; Bian, Yanhong; Zhang, Xuwu; Ji, Bingshuo

doi:10.1007/s00217-014-2310-0

Cited by 9 publications

(10 citation statements)

References 23 publications

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“…More insights about the color and phenolic components were obtained with the analysis of total color, total polymeric pigments, co‐pigmentation and anthocyanins and large polymeric pigment (LPP), small polymeric pigment (SPP), tannins and non‐tannin total iron reactive phenolics carried out by spectrophotometric assay (UV‐mini 1240 Shimadzu, Milano, Italy). Softness index, calculated by the equation: ethanol concentration minus total titratable acid and tannin concentration, was used to evaluate the contribution to flavor quality of MLF …”

Section: Experimentalssupporting

confidence: 64%

“…diacetyl, acetoin, and ethyl lactate. The softness index was similar in both trials with values (7.06–7.32) higher than scores found in the literature, which implies an improved flavor harmony and complexity of Cabernet Franc wines. The results of GC/MS analysis (Table ) showed the largest differences for the 3‐hydroxy‐2‐butanone (acetoin, the reduced form of diacetyl) and isoamyl alcohol concentrations, the former was 3.2 times higher under co‐inoculum conditions, whereas the latter showed the opposite behavior.…”

Section: Resultsmentioning

confidence: 99%

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Effect of co‐inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland

Versari

Patrizi

Parpinello

et al. 2015

J of Chemical Tech & Biotech

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BACKGROUND: Malolactic fermentation (MLF) is a critical step in modern winemaking and the co-inoculation of lactic acid bacteria with yeasts represents an emerging approach to improve the quality of wine. This study aims to evaluate the effect of inoculation timing on the chemical and sensory characteristics of two commercial Cabernet Franc wines: (i) a control wine in which MLF was inoculated after the completion of alcoholic fermentation (AF); and (ii) a co-inoculated wine where simultaneous alcoholic and malolactic fermentations occurred.RESULTS: Besides the expected full conversion of malic acid into lactic acid, the MLF with co-inoculum of yeast/bacteria at initial AF allowed for reduced fermentation times, i.e. faster winemaking process. Although important changes in the chemical parameters of wines were found, especially color intensity and volatile compounds, there was a trend on the sensory evaluation of wines with a greater perception of red and ripe fruits in the case of co-inoculation wine, while the control wine was dominated by notes of spice and herbs. The results of GC/MS analysis showed the largest differences for the 3-hydroxy-2-butanone (acetoin, the reduced form of diacetyl) and isoamyl alcohol concentrations, the former was 3.2 times higher under co-inoculum conditions, whereas the latter showed the opposite behavior. CONCLUSION: The co-inoculation protocol proposed is a valuable choice for innovative winemaking of Cabernet Franc wines, and results from a large-scale winemaking process are provided for the first time.

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Section: Experimentalssupporting

confidence: 64%

Section: Resultsmentioning

confidence: 99%

Effect of co‐inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland

Versari

Patrizi

Parpinello

et al. 2015

J of Chemical Tech & Biotech

View full text Add to dashboard Cite

show abstract

“…Mutagenesis requires no specific genetic knowledge, just an effective screening process that can be applied after treatment with the mutagenizing agent (Box 3). The first reported instance of this method being applied to O. oeni has recently been published, using UV irradiation to generate a strain that has an increased fermentation rate compared with its parent [26]. Mutagenesis involves the random mutation of a genome and can lead to the possible loss of desirable properties.…”

Section: Mutagenesismentioning

confidence: 98%

Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation

Betteridge

Grbin

Jiranek

2015

Trends in Biotechnology

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“…Reduction of acetic acid [68] O. oeni Malolactic efficiency and sensory properties [69] Natural conjugation…”

Section: Adaptive Evolutionmentioning

confidence: 99%

Pursuing the Perfect Performer of Fermented Beverages: GMMs vs. Microbial Consortium

Aldrete-Tapia¹,

Miranda-Castilleja²,

Arvizu-Medrano³

et al. 2019

Frontiers and New Trends in the Science of Fermented Food and Beverages

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Fermented beverages are widely diverse around the world and their quality is largely based on the organoleptic characteristics developed by the metabolism of the microorganisms present during fermentation. In order to achieve controllable processes in fermented beverages along with organoleptic complexity, two divergent approaches have been followed in terms of inoculum development: (1) the inoculation of multiple microorganisms, intending to promote synergism and favor organoleptic complexity derived from the metabolic diversity, and (2) the genetic modification of a single strain with the intention that it performs multiple functions. In this chapter, we discuss these divergent approaches, their achievements and perspectives.

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Mutation and selection of Oenococcus oeni for controlling wine malolactic fermentation

Cited by 9 publications

References 23 publications

Effect of co‐inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland

Effect of co‐inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland

Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation

Pursuing the Perfect Performer of Fermented Beverages: GMMs vs. Microbial Consortium

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