Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production

2020 ◽  
Vol 246 (5) ◽  
pp. 1031-1039
Author(s):  
Noemi Battistelli ◽  
Giorgia Perpetuini ◽  
Carlo Perla ◽  
Giuseppe Arfelli ◽  
Camillo Zulli ◽  
...  
Keyword(s):  
Oenococcus Oeni ◽  
Wine Production ◽  
Organic Wine

Characterization of a new virulent phage infecting the lactic acid bacterium Oenococcus oeni

2016 ◽  
Vol 54 ◽  
pp. 167-177 ◽  
Author(s):  
Fety Jaomanjaka ◽  
Olivier Claisse ◽  
Mélanie Blanche-Barbat ◽  
Melina Petrel ◽  
Patricia Ballestra ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacterium ◽  
Oenococcus Oeni ◽  
Virulent Phage

scholarly journals The Role of Territorially Embedded Innovation Ecosystems Accelerating Sustainability Transformations: A Case Study of the Transformation to Organic Wine Production in Tuscany (Italy)

2020 ◽  
Vol 12 (11) ◽  
pp. 4621 ◽  
Author(s):  
Cristina Chaminade ◽  
Filippo Randelli
Keyword(s):  
Participant Observation ◽  
Human Life ◽  
Wine Production ◽  
Face To Face ◽  
Earth Systems ◽  
Innovation Ecosystems ◽  
Organic Wine ◽  
Rapid Transformation

Over the last few years, there has been a growing concern among academics and practitioners about the slow pace in which sustainability transformations unfold. While most socio-technical transformations tend to happen over extended periods, research shows that unless some dramatic changes are introduced, we are risking damaging the critical earth systems that sustain human life. In this context, understanding why and how transformations happen at a much faster pace in certain places than in others is of crucial importance. This paper investigates the rapid transformation of Panzano, from traditional wine production to organically produced wine. Using a combination of document analysis, participant observation, and face to face interviews in Panzano in 2019, this article examines the role of the territorially embedded innovation ecosystems facilitating this fast transformation. The study looks at place based-structural preconditions and different forms of agency at different stages in the transformation. Our findings illustrate that a place-based agency is paramount for accelerating sustainability transformations.

Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines

2003 ◽  
Vol 83 (1) ◽  
pp. 1-14 ◽  
Author(s):  
Simona Guerrini ◽  
Alessandra Bastianini ◽  
Giuseppe Blaiotta ◽  
Lisa Granchi ◽  
Giancarlo Moschetti ◽  
...  
Keyword(s):  
Oenococcus Oeni ◽  
Genotypic Characterization ◽  
Phenotypic And Genotypic Characterization

scholarly journals Differential Real-Time PCR Assay for Enumeration of Lactic Acid Bacteria in Wine

2005 ◽  
Vol 71 (12) ◽  
pp. 8954-8957 ◽  
Author(s):  
Ezekiel T. Neeley ◽  
Trevor G. Phister ◽  
David A. Mills
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Real Time ◽  
Real Time Pcr ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pcr Assay ◽  
Wine Production ◽  
Bacterial Populations ◽  
Wine Spoilage

ABSTRACT Oenococcus oeni is often employed to perform the malolactic fermentation in wine production, while nonoenococcal lactic acid bacteria often contribute to wine spoilage. Two real-time PCR assays were developed to enumerate the total, and nonoenococcal, lactic acid bacterial populations in wine. Used together, these assays can assess the spoilage risk of juice or wine from lactic acid bacteria.

How to adapt winegrowing and winemaking practices to improve organic wine production sustainability?

2020 ◽  
Vol 10 (S1) ◽  
pp. 131-138
Author(s):  
Jean-Michel Salmon ◽  
Alain Samson ◽  
Maxime Beaujouan
Keyword(s):  
Wine Production ◽  
Organic Wine

Homology analysis of 35 β-glucosidases in Oenococcus oeni and biochemical characterization of a novel β-glucosidase BGL0224

2021 ◽  
Vol 334 ◽  
pp. 127593
Author(s):  
Jie Zhang ◽  
Ning Zhao ◽  
Junnan Xu ◽  
Yiman Qi ◽  
Xinyuan Wei ◽  
...  
Keyword(s):  
Biochemical Characterization ◽  
Oenococcus Oeni ◽  
Homology Analysis

scholarly journals Application of nisin – the well-known lactic acid bacteria bacteriocin – against spoilage bacteria in tangerine wine

2016 ◽  
Vol 34 (No. 6) ◽  
pp. 488-494 ◽  
Author(s):  
J. Pei ◽  
L. Jiang ◽  
H. Dai ◽  
P. Chen
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Leuconostoc Mesenteroides ◽  
Dynamic Models ◽  
Oenococcus Oeni ◽  
Final Concentration ◽  
Wine Production ◽  
Natural Fermentation ◽  
Spoilage Bacteria ◽  
Ph Conditions

The application of nisin to tangerine wine was investigated in this study. Nisin was found to be active against Leuconostoc mesenteroides CICC 9008, Lactobacillus acidophilus CICC 6241, Oenococcus oeni CICC 6066, and Acetobacter pasteurianus CICC 20874. However, Saccharomyces cerevisiae was not sensitive to nisin. The inhibitory activity of nisin against these four strains was tested by adding different concentrations of nisin (25, 50, 75, and 100 μg/ml) under different pH conditions (pH 3, 3.5, 4, and 4.5). The dynamic models of nisin action against these four strains were constructed. When nisin was added in the juicing process, the growth of indicator strains was not inhibited; indicating that components in tangerine juice might impact the activity of nisin. However, the addition of nisin would decrease the concentration of SO<sub>2</sub> added in tangerine wine production. The addition of nisin would increase the final concentration of malic acid and decrease the final concentration of lactic acid. The results indicated that nisin inhibited the natural fermentation of lactic acid.

Environmental sustainability and organic wine production: evidences from italian industry

2016 ◽  
pp. 83-111
Author(s):  
Rossella Canestrino ◽  
Pierpaolo Magliocca ◽  
Antonio Guarino
Keyword(s):  
Environmental Sustainability ◽  
Wine Production ◽  
Organic Wine

β-Glucoside metabolism in Oenococcus oeni: Cloning and characterization of the phospho-β-glucosidase CelD

2011 ◽  
Vol 69 (1-2) ◽  
pp. 27-34 ◽  
Author(s):  
A. Capaldo ◽  
M.E. Walker ◽  
C.M. Ford ◽  
V. Jiranek
Keyword(s):  
Oenococcus Oeni

scholarly journals Characterization of gtf, a Glucosyltransferase Gene in the Genomes of Pediococcus parvulus and Oenococcus oeni, Two Bacterial Species Commonly Found in Wine

2008 ◽  
Vol 74 (13) ◽  
pp. 4079-4090 ◽  
Author(s):  
Marguerite Dols-Lafargue ◽  
Hyo Young Lee ◽  
Claire Le Marrec ◽  
Alain Heyraud ◽  
Gérard Chambat ◽  
...  
Keyword(s):  
Bacterial Species ◽  
Oenococcus Oeni ◽  
Mobile Elements ◽  
The Other ◽  
Bacterial Strains ◽  
Model Medium ◽  
Polysaccharide Synthesis

ABSTRACT “Ropiness” is a bacterial alteration in wines, beers, and ciders, caused by β-glucan-synthesizing pediococci. A single glucosyltransferase, Gtf, controls ropy polysaccharide synthesis. In this study, we show that the corresponding gtf gene is also present on the chromosomes of several strains of Oenococcus oeni isolated from nonropy wines. gtf is surrounded by mobile elements that may be implicated in its integration into the chromosome of O. oeni. gtf is expressed in all the gtf + strains, and β-glucan is detected in the majority of these strains. Part of this β-glucan accumulates around the cells forming a capsule, while the other part is liberated into the medium together with heteropolysaccharides. Most of the time, this polymer excretion does not lead to ropiness in a model medium. In addition, we show that wild or recombinant bacterial strains harboring a functional gtf gene (gtf +) are more resistant to several stresses occurring in wine (alcohol, pH, and SO2) and exhibit increased adhesion capacities compared to their gtf mutant variants.

Sign in / Sign up

Export Citation Format

Share Document