Results 81 to 90 of about 2,509 (158)

Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation

, 2015
Oenococcus oeni is crucial for winemaking, bringing stabilization, deacidification, and sensory impacts through malolactic fermentation (MLF) to most wine styles.
Betteridge, Alice, Jiranek, Vladimir, Grbin, Paul, Jiranek, V., Grbin, P., Betteridge, A.   +5 more
core   +1 more source

Influence Of Yeast And Lactic Acid Bacteria On The Content Of Volatile Compounds And Other Oenological Parameters Of Wines

Postępy Mikrobiologii, 2020
The effect of Saccharomyces cerevisiae yeast on the content of volatile compounds, ethanol, glycerol and volatile acidity of wines as well as the importance of inoculation with non-Saccharomyces and S.
Stój Anna
doaj   +1 more source

Use of Oenococcus oeni biofilm for wine malolactic fermentation management

OENO One
Controlling the speed of malolactic fermentation in red wine is an important challenge to produce certain short-rotation wines, like primeur style wines, for entry-level market segments.
Marianne Gosset, Magali Garcia, Christine Roques, Patricia Taillandier   +3 more
doaj   +1 more source

Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine

Food Chemistry: X, 2019
Syrah must was co-inoculated with mixed cultures of Saccharomyces + O. oeni/Lb. plantarum and Saccharomyces + non-Saccharomyces + O. oeni/Lb. plantarum to evaluate the effect on phenolics and sensory attributes.
P.P. Minnaar, H.W. du Plessis, N.P. Jolly, M. van der Rijst, M. du Toit   +4 more
doaj   +1 more source

Genome Sequence of Oenococcus oeni OM27, the First Fully Assembled Genome of a Strain Isolated from an Italian Wine [PDF]

, 2014
Oenococcus oeni OM27 is a strain selected from “Nero di Troia” wine undergoing spontaneous malolactic fermentation. “Nero di Troia” is a wine made from “Uva di Troia” grapes, an autochthonous black grape variety from the Apulian region (south of Italy).
Luigi Orrù, Giuseppe Spano, RUSSO, PASQUALE, Luigi Cattivelli, SPANO, GIUSEPPE, Vittorio Capozzi, Antonella Lamontanara, CAPOZZI, VITTORIO, Pasquale Russo   +8 more
core   +1 more source

CAPILLARY ELECTROPHORESIS ANALYSIS OF STRESSED Oenococcus oeni

, 2012
The aim of this work was to study the electrophoretic behaviour of Oenococcus oeni (O. oeni) under the effect of ethanol stress. The bacterial outer surface of O.
F. Crispo, CAFARO, CATERINA, M. Iuliano, BONOMO, MARIA GRAZIA, GUERRIERI, Antonio, SALZANO, Giovanni, CIRIELLO, Rosanna   +6 more
core  

Caracterización molecular de aislados de Oenococcus oeni presentes en vinos chilenos [PDF]

, 2015
Tesis para optar al Grado de Magíster en Enología y VitiviniculturaLas bacterias lácticas (BL), principalmente la especie Oenococcus oeni, han sido consideradas fundamentales para la realización de la fermentación maloláctica (FML).
Rojas Muñoz, Julia Andrea
core  

Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR.

, 2013
Malolactic fermentation is an important step in winemaking, but it has to be avoided in some cases. It’s carried out by lactic acid bacteria belonging mainly to the genus Oenococcus, which is known to be a slow growing bacterium.
Lucilla Iacumin, Marco Vendrame, VENDRAME, Marco, MANZANO, Marisa, COMI, Giuseppe, IACUMIN, Lucilla, Marisa Manzano, Giuseppe Comi   +7 more
core   +1 more source

Rôle des acides aminés dans la production d'amines biogènes chez Oenococcus oeni

, 2013
Dans le vin, les amines biogènes sont essentiellement d'origine microbienne, et sont produitesnotamment par les bactéries lactiques Oenococcus oeni, principal agent responsable de lafermentation malolactique, possède de nombreuses auxotrophies vis-à-vis ...
DANDACH, Said, GUILLOUX-BENATIER, Michèle   +1 more
core   +1 more source

Development of a reliable and easy method for screening Oenococcus carbohydrate consumption profile

OENO One, 2010
Aims: The aim of this study was to develop a colorimetric test to determine Oenococcus carbohydrate consumption profile. Methods and results: A semi-defined growth medium which enabled efficient bacterial growth and medium acidification in the presence ...
B. Hocine, Zohra Jamal, Laurent Riquier, Aline Lonvaud-Funel, Marguerite Dols-Lafargue   +4 more
doaj   +1 more source