Isolation and Characterization of High-Ethanol-Tolerance Lactic Acid Bacteria from Australian Wine
Foods, 2022 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).
Gang Jin +3 more
doaj +1 more source
Erratum to: ‘Consensus pan-genome assembly of the specialised wine bacterium Oenococcus oeni’ [PDF]
, 2016 Background\ud \ud Oenococcus oeni is a lactic acid bacterium that is specialised for growth in the ecological niche of wine, where it is noted for its ability to perform the secondary, malolactic fermentation that is often required for many types of wine.
Peter R. Sternes +3 more
core +1 more source
Fermentation, 2023 This study investigated the synergistic effects of combining Saccharomyces cerevisiae and Oenococcus oeni during the alcoholic fermentation of a low-acidity cider. The initial population of indigenous wild lactic acid bacteria (LAB) in the apple must was
Maria Luísa Cerri +7 more
doaj +1 more source
Freeze-Drying of Wine Yeasts and Oenococcus oeni and Selection of the Inoculation Conditions after Storage [PDF]
, 2015 Modern winemaking industry has new challenges focused on the application of preserved starter’s microbial cultures for the optimization of the fermentation process that ensuring flavor characteristics and the reproducibility of the final products ...
Otero, María Claudia +2 more
core +1 more source
Protein content of the Oenococcus oeni extracellular vesicles-enriched fraction [PDF]
, 2022 Malolactic fermentation is essential for the quality of red wines and some other wine styles. Spontaneous malolactic fermentation is often driven by Oenococcus oeni, and commercial starters for this purpose are also often of this species.
Tronchoni, Jordi [0000-0001-9227-2713] +11 more
core +1 more source
Agronomy, 2023 This study examined the effect of simultaneous fermentations of Saccharomyces cerevisiae and Pichia kluyveri, Lactobacillus plantarum and Oenococcus oeni on the chemical composition of apple cider from two apple varieties—Topaz and Red Topaz.
Paul Cristian Călugăr +7 more
doaj +1 more source
Wine volatile and amino acid composition after malolactic fermentation:effect of Oenococcus oeni and Lactobacillus plantarum starter cultures. [PDF]
, 2005 Red wine amino acids and volatile compounds were analyzed before and after malolactic fermentation carried out by four different starter cultures of the species Oenococcus oeni and Lactobacillus plantarum.
C. Tenorio +23 more
core +1 more source
High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol. [PDF]
, 2004 A total of 76 Lactobacillus plantarum and Oenococcus oeni wild strains were recovered from traditionally elaborated Spanish red wines and were investigated with respect to their response to acid pH, lyophilisation, temperature and ethanol concentrations ...
Torres, Carmen +26 more
core +1 more source
Oenococcus oeni genome assembly - wine CiEs
, 2019 Genome assembly of three wine-related strains of Oenococcus oeni. New insights into cinnamoyl esterase activity of Oenococcus oeni: Some strains of Oenococcus oeni possess cinnamoyl esterase activity that can be relevant in the malolactic stage of wine
Ahmad A. Zeidan +5 more
core +1 more source
Influence of sulphur dioxide management on microbial populations during wine ageing
OENO OneThe use of food preservatives is controversial these days, and sulphur dioxide (SO2) is no exception. Microbial communities have been studied particularly during the prefermentative and fermentative stages in the absence of added SO2.
Sara Windholtz +10 more
doaj +1 more source