"The effect of some phenolic compounds recurrent in wines on technological features of Oenococcus oeni was studied in. order to individuate those strains to be utilized as starter in the deacidification of aged red wines. For this purpose, the growth and the. L-malic acid metabolism of 100 O. oeni strains, previously isolated from different wines, was assayed in a synthetic medium added. with ethanol, malic acid and phenol carboxylic (gallic, caffeic, p-coumaric and ferulic) acids or flavonoids (catechin and quercetin) at. different concentrations. Results evidenced a different sensitivity of strains to each assayed compound. All the compounds restrained. or stimulated the growth of 57 and 11 strains respectively, while no effect was detected on 6 strains. The remaining 26 strains showed. a different behaviour: all were restrained by ferulic acid and stimulated by gallic acid and catechin. As for caffeic acid, 17 out of 26. strains were restrained, while 9 strains were stimulated. The main result obtained in this study was the establishment of a relationship. between the effect of phenolic compounds on the O. oeni growth and the behaviour of the malolactic fermentation. This study may. enrich the selection criteria of strains for the deacidification of aged red wines."
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni
LOMBARDI, Silvia Jane;TREMONTE, Patrizio;SUCCI, Mariantonietta;TESTA, BRUNO;Pannella G;TIPALDI, LUCA;SORRENTINO, Elena;COPPOLA, Raffaele;IORIZZO, Massimo
2012-01-01
Abstract
"The effect of some phenolic compounds recurrent in wines on technological features of Oenococcus oeni was studied in. order to individuate those strains to be utilized as starter in the deacidification of aged red wines. For this purpose, the growth and the. L-malic acid metabolism of 100 O. oeni strains, previously isolated from different wines, was assayed in a synthetic medium added. with ethanol, malic acid and phenol carboxylic (gallic, caffeic, p-coumaric and ferulic) acids or flavonoids (catechin and quercetin) at. different concentrations. Results evidenced a different sensitivity of strains to each assayed compound. All the compounds restrained. or stimulated the growth of 57 and 11 strains respectively, while no effect was detected on 6 strains. The remaining 26 strains showed. a different behaviour: all were restrained by ferulic acid and stimulated by gallic acid and catechin. As for caffeic acid, 17 out of 26. strains were restrained, while 9 strains were stimulated. The main result obtained in this study was the establishment of a relationship. between the effect of phenolic compounds on the O. oeni growth and the behaviour of the malolactic fermentation. This study may. enrich the selection criteria of strains for the deacidification of aged red wines."I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
