6533b82efe1ef96bd1293129
RESEARCH PRODUCT
Selection of Lactobacillus strains to induce biological acidification in low acidity wines
Olga LucioSergi FerrerSibylle Krieger-weberIsabel PardoJose Maria Herassubject
0106 biological sciences0301 basic medicinebiologyBiological acidification030106 microbiologyFood spoilagefood and beveragesMetabolismbiology.organism_classification01 natural sciencesLactic acid03 medical and health scienceschemistry.chemical_compoundchemistry010608 biotechnologyLactobacillusMalolactic fermentationFood scienceLysozymeFlavorFood Sciencedescription
Abstract Because of global warming, wines are obtained nowadays with high pH values and low acidity. This results in wines with disturbed flavor and increased susceptibility of microbial spoilage. The aim of this work was the selection of Lactobacillus strains with ability to induce biological acidification in low acidity grape musts to obtain more acidic wines. A screening of Lactobacillus strains was carried out using several selection criteria. Lactobacillus strains that grew in must, carried out the malolactic fermentation, acidified grape must, synthesized lactic acid from sugars, and showed high resistance to lysozyme and sulfur dioxide were selected. Selected strains were characterized based on their metabolism in grape must and their ability to synthesize biogenic amines.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-11-01 | LWT |