Production of a malolactic fermentation starter culture using autochthonous O. oeni strains to reduce the histamine content in red wine

C. Berbegal; Y. Benavent-Gil; I. Pardo; E. Izcara; E. Navascués; S. Ferrer

Production of a malolactic fermentation starter culture using autochthonous O. oeni strains to reduce the histamine content in red wine

In: Industrial, medical and environmental applications of microorganisms

Authors:

C. Berbegal

C. Berbegal ¹ENOLAB, Departament de Microbiologia i Ecologia/ERI-ISIC BIOTECMED/IViSoCa, Universitat de València, Dr. Moliner, 50, 46100 Burjassot, Valencia, Spain; carmen.berbegal@uv.es

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Y. Benavent-Gil

Y. Benavent-Gil ¹ENOLAB, Departament de Microbiologia i Ecologia/ERI-ISIC BIOTECMED/IViSoCa, Universitat de València, Dr. Moliner, 50, 46100 Burjassot, Valencia, Spain; carmen.berbegal@uv.es

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I. Pardo

I. Pardo ¹ENOLAB, Departament de Microbiologia i Ecologia/ERI-ISIC BIOTECMED/IViSoCa, Universitat de València, Dr. Moliner, 50, 46100 Burjassot, Valencia, Spain; carmen.berbegal@uv.es

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E. Izcara

E. Izcara ²Pago de Carraovejas, S.A., Camino de Carraovejas, s/n, 47300 Peñafiel, Valladolid, Spanje

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E. Navascués

E. Navascués ²Pago de Carraovejas, S.A., Camino de Carraovejas, s/n, 47300 Peñafiel, Valladolid, Spanje

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S. Ferrer

S. Ferrer ¹ENOLAB, Departament de Microbiologia i Ecologia/ERI-ISIC BIOTECMED/IViSoCa, Universitat de València, Dr. Moliner, 50, 46100 Burjassot, Valencia, Spain; carmen.berbegal@uv.es

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Type:: Chapter

Pages:: 369–374

DOI:: https://doi.org/10.3920/9789086867950_065

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Biogenic amines (BA) are nitrogenous low molecular weight organic bases present in wine, mostly as a consequence of the decarboxylation of their respective free precursor amino acids, through the action of substrate-specific microbial decarboxylases. Histamine is produced by enzymatic decarboxylation of the amino acid histidine. The objectives of this project were to identify the microorganism responsible for histamine formation in a winery from Ribera del Duero region (Spain), and the selection of a proper Oenococcus oeni malolactic fermentation (MLF) starter among the indigenous strains unable to produce BA. The results showed that in the cellar studied there were both autochthonous O. oeni histamine producer and non-producer strains. From those non-producers O. oeni, a selection program was performed, and a strain chosen as a good candidate to become a starter. And after a year barrel aging histamine concentrations were 3 times lower in the inoculated than in the non-inoculated vat, proving that the inoculation of the MLF starter caused a dramatical lowering of histamine in final wines.

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Industrial, medical and environmental applications of microorganisms

Current status and trends

E-Book ISBN:: 9789086867950

Publisher:: Wageningen Academic

Print Publication Date:: 01 Nov 2014

Subjects
- Life Sciences

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Production of a malolactic fermentation starter culture using autochthonous O. oeni strains to reduce the histamine content in red wine

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Industrial, medical and environmental applications of microorganisms

Current status and trends

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