Article
Biogeography of Oenococcus oeni Reveals Distinctive but Nonspecific Populations in Wine-Producing Regions.
Applied and environmental microbiology - 1 Feb 2017
El Khoury Mariette, Campbell-Sills Hugo, Salin Franck, Guichoux Erwan, Claisse Olivier, Lucas Patrick M
Abstract excerpt
Understanding the mechanisms behind the typicity of regional wines inevitably brings attention to microorganisms associated with their production. Oenococcus oeni is the main bacterial species involved in wine and cider making. It develops after the yeast-driven alcoholic fermentation and performs the malolactic fermentation, which improves the taste and aromatic complexity of most wines. Here, we have evaluated...
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