Ecology of indigenous lactic acid bacteria along different winemaking processes of Tempranillo red wine from la Rioja (Spain)

  1. González-Arenzana, L. 1
  2. Santamaría, P. 1
  3. López, R. 1
  4. Tenorio, C. 1
  5. López-Alfaro, I. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

Zeitschrift:
The Scientific World Journal

ISSN: 1537-744X

Datum der Publikation: 2012

Ausgabe: 2012

Seiten: 1-7

Art: Artikel

DOI: 10.1100/2012/796327 SCOPUS: 2-s2.0-84878769778 WoS: WOS:000303023000001 GOOGLE SCHOLAR lock_openOpen Access editor

Andere Publikationen in: The Scientific World Journal

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Zusammenfassung

Ecology of the lactic acid bacteria (LAB) during alcoholic fermentation (AF) and spontaneous malolactic fermentation (MLF) of Tempranillo wines from four wineries of La Rioja has been studied analyzing the influence of the winemaking method, processing conditions, and geographical origin. Five different LAB species were isolated during AF, while, during MLF, only Oenococcus oeni was detected. Although the clonal diversity of O. oeni strains was moderate, mixed populations were observed, becoming at least one strain with distinct PFGE profile the main responsible for MLF. Neither the winemaking method nor the cellar situation was correlated with the LAB diversity. However, processing conditions influenced the total number of isolates and the percentage of each isolated species and strains. The winemaking method could cause that genotypes found in semicarbonic maceration did not appear in other wineries. Four genotypes of O. oeni were isolated in more than one of the rest wineries. These four together with other dominant strains might be included in a future selection process. © 2012 Lucía González-Arenzana et al.