Montepulciano d'Abruzzo is a red wine grape variety of Vitis vinifera L., grown in Central Italy. It is mainly identified with Abruzzo region, where it currently accounts for around 50% of the regional vineyard. Malolactic fermentation (MLF) has a crucial role in red wines giving microbial stabilization, biological deacidification through the decarboxylation of l-malic acid to l(+)-lactic acid and carbon dioxide, and increasing complexity of wine aroma. Studies are focusing on the selection of yeast starter cultures for this wine, while few studies are available on malolactic bacteria. Therefore, a technological (ability to grow up at different pH, concentration of SO2, ethanol, presence of hdc, tdc and odc genes, conversion of malic acid into lactic acid) and genetic characterization of autochthonous Oenococcus oeni strains was performed. Moreover, O. oeni strain with the best traits was selected and produced by a local starter industry and used in cellar to produce Montepulciano d’Abruzzo organic wine without added SO2. Obtained wines not only maintained the typical traits of Montepulciano d’Abruzzo wines but also showed healthy characteristics since wines were histamine free. Selected starter is actually produced and dispensed on demand and in a frozen concentrate culture for wineries.

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

Battistelli N.
Methodology
;
Perpetuini G.
Conceptualization
;
Perla C.
Membro del Collaboration Group
;
Arfelli G.
Membro del Collaboration Group
;
Rossetti A. P.
Formal Analysis
;
Tofalo R.
2020

Abstract

Montepulciano d'Abruzzo is a red wine grape variety of Vitis vinifera L., grown in Central Italy. It is mainly identified with Abruzzo region, where it currently accounts for around 50% of the regional vineyard. Malolactic fermentation (MLF) has a crucial role in red wines giving microbial stabilization, biological deacidification through the decarboxylation of l-malic acid to l(+)-lactic acid and carbon dioxide, and increasing complexity of wine aroma. Studies are focusing on the selection of yeast starter cultures for this wine, while few studies are available on malolactic bacteria. Therefore, a technological (ability to grow up at different pH, concentration of SO2, ethanol, presence of hdc, tdc and odc genes, conversion of malic acid into lactic acid) and genetic characterization of autochthonous Oenococcus oeni strains was performed. Moreover, O. oeni strain with the best traits was selected and produced by a local starter industry and used in cellar to produce Montepulciano d’Abruzzo organic wine without added SO2. Obtained wines not only maintained the typical traits of Montepulciano d’Abruzzo wines but also showed healthy characteristics since wines were histamine free. Selected starter is actually produced and dispensed on demand and in a frozen concentrate culture for wineries.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11575/109173
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