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Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine.

Applied microbiology and biotechnology - 1 Nov 2011

Bartowsky Eveline J, Borneman Anthony R

Abstract excerpt

Malolactic fermentation (MLF) is the bacterially driven decarboxylation of L-malic acid to L-lactic acid and carbon dioxide, and brings about deacidification, flavour modification and microbial stability of wine. The main objective of MLF is to decrease wine sourness by a small increase in wine pH via the metabolism of L-malic acid. Oenococcus oeni is the main lactic acid bacterium to conduct MLF in virtually all...

Topics

Carbon Dioxide
Fermentation
Genetic Variation
Lactic Acid
Malates
Oenococcus
Volatile Organic Compounds
Wine

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Identifiers

PMID: 21870044
DOI: 10.1007/s00253-011-3546-2

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Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine.PMID 21870044Read ↗

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