Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)

González-Arenzana, L. [0000-0001-5181-3173]; Santamaría, P.; López, R.; López-Alfaro, I. [0000-0002-6438-423X]

Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)

Indigenous lactic acid bacteria (LAB) communities have been analyzed for three years (2006, 2007 and 2008) during alcoholic (AF) and malolactic (MLF) fermentations of Tempranillo wines in ten wineries of La Rioja. The results showed that analytical composition of wines and physical-chemical conditio...

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Detalhes bibliográficos
Autores:	González-Arenzana, L. [0000-0001-5181-3173], Santamaría, P., López, R., López-Alfaro, I. [0000-0002-6438-423X]
Tipo de documento:	artigo
Estado:	Versão publicada
Data de publicação:	2013
País:	España
Recursos:	Universidad de La Rioja (UR)
Repositório:	RIUR. Repositorio Institucional de la Universidad de La Rioja
OAI Identifier:	oai:portal.dialnet.es:doc/5bbc6925b750603269e81609
Acesso em linha:	https://investigacion.unirioja.es/documentos/5bbc6925b750603269e81609
Access Level:	Acceso aberto
Palavra-chave:	Fermentations LAB ecology Oenococcus oeni PFGE Tempranillo Wine

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spelling	Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)González-Arenzana, L. [0000-0001-5181-3173]Santamaría, P.López, R.López-Alfaro, I. [0000-0002-6438-423X]FermentationsLAB ecologyOenococcus oeniPFGETempranilloWineIndigenous lactic acid bacteria (LAB) communities have been analyzed for three years (2006, 2007 and 2008) during alcoholic (AF) and malolactic (MLF) fermentations of Tempranillo wines in ten wineries of La Rioja. The results showed that analytical composition of wines and physical-chemical conditions of elaboration influenced the LAB populations, the MLF duration and the percentage of each isolated species and strains. The highest diversity of LAB species was observed during AF in all the wineries. Oenococcus oeni was present in all studied stages of the fermentation process, being the predominant species at final AF stage. The study of 925 isolates of O. oeni by Pulsed Field Gel Electrophoresis (PFGE) allowed the detection of a total of 112 distinct genotypes. Most fermentation stages of both AF and MLF showed mixed O. oeni strain populations, so that there were different genotypes able to share their ecological niche or tank in spontaneous MLF. The frequency of participation of each genotype varied either from year to year or from winery to winery. Otherwise, seven genotypes were detected in the three studied years and in at least three out of the ten studied wineries, being four of them also present in the three studied subzones of this region. These results suggest the existence of an endemic microbiota in this region, the adaptation of indigenous O. oeni strains to the winery conditions every year and the interest of selecting predominant genotypes in order to preserve the biodiversity and peculiarity of these wines. © 2012 Elsevier Ltd.2013info:eu-repo/semantics/articleSubtype: Articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://investigacion.unirioja.es/documentos/5bbc6925b750603269e81609reponame:RIUR. Repositorio Institucional de la Universidad de La Riojainstname:Universidad de La Rioja (UR)Inglésinfo:eu-repo/semantics/altIdentifier/doi/10.1016/J.FOODRES.2012.11.008info:eu-repo/semantics/altIdentifier/wos/WOS:000315613900053info:eu-repo/semantics/altIdentifier/pissn/0963-9969Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain), 2013, vol. 50, núm. 1, pág. 438-445info:eu-repo/semantics/openAccessoai:portal.dialnet.es:doc/5bbc6925b750603269e816092026-06-14T12:47:17Z
dc.title.none.fl_str_mv	Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)
title	Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)
spellingShingle	Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain) González-Arenzana, L. [0000-0001-5181-3173] Fermentations LAB ecology Oenococcus oeni PFGE Tempranillo Wine
title_short	Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)
title_full	Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)
title_fullStr	Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)
title_full_unstemmed	Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)
title_sort	Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)
dc.creator.none.fl_str_mv	González-Arenzana, L. [0000-0001-5181-3173] Santamaría, P. López, R. López-Alfaro, I. [0000-0002-6438-423X]
author	González-Arenzana, L. [0000-0001-5181-3173]
author_facet	González-Arenzana, L. [0000-0001-5181-3173] Santamaría, P. López, R. López-Alfaro, I. [0000-0002-6438-423X]
author_role	author
author2	Santamaría, P. López, R. López-Alfaro, I. [0000-0002-6438-423X]
author2_role	author author author
dc.subject.none.fl_str_mv	Fermentations LAB ecology Oenococcus oeni PFGE Tempranillo Wine
topic	Fermentations LAB ecology Oenococcus oeni PFGE Tempranillo Wine
description	Indigenous lactic acid bacteria (LAB) communities have been analyzed for three years (2006, 2007 and 2008) during alcoholic (AF) and malolactic (MLF) fermentations of Tempranillo wines in ten wineries of La Rioja. The results showed that analytical composition of wines and physical-chemical conditions of elaboration influenced the LAB populations, the MLF duration and the percentage of each isolated species and strains. The highest diversity of LAB species was observed during AF in all the wineries. Oenococcus oeni was present in all studied stages of the fermentation process, being the predominant species at final AF stage. The study of 925 isolates of O. oeni by Pulsed Field Gel Electrophoresis (PFGE) allowed the detection of a total of 112 distinct genotypes. Most fermentation stages of both AF and MLF showed mixed O. oeni strain populations, so that there were different genotypes able to share their ecological niche or tank in spontaneous MLF. The frequency of participation of each genotype varied either from year to year or from winery to winery. Otherwise, seven genotypes were detected in the three studied years and in at least three out of the ten studied wineries, being four of them also present in the three studied subzones of this region. These results suggest the existence of an endemic microbiota in this region, the adaptation of indigenous O. oeni strains to the winery conditions every year and the interest of selecting predominant genotypes in order to preserve the biodiversity and peculiarity of these wines. © 2012 Elsevier Ltd.
publishDate	2013
dc.date.none.fl_str_mv	2013
dc.type.none.fl_str_mv	info:eu-repo/semantics/article Subtype: Article info:eu-repo/semantics/publishedVersion
format	article
status_str	publishedVersion
dc.identifier.none.fl_str_mv	https://investigacion.unirioja.es/documentos/5bbc6925b750603269e81609
url	https://investigacion.unirioja.es/documentos/5bbc6925b750603269e81609
dc.language.none.fl_str_mv	Inglés
language_invalid_str_mv	Inglés
dc.relation.none.fl_str_mv	info:eu-repo/semantics/altIdentifier/doi/10.1016/J.FOODRES.2012.11.008 info:eu-repo/semantics/altIdentifier/wos/WOS:000315613900053 info:eu-repo/semantics/altIdentifier/pissn/0963-9969 Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain), 2013, vol. 50, núm. 1, pág. 438-445
dc.rights.none.fl_str_mv	info:eu-repo/semantics/openAccess
eu_rights_str_mv	openAccess
dc.format.none.fl_str_mv	application/pdf
dc.source.none.fl_str_mv	reponame:RIUR. Repositorio Institucional de la Universidad de La Rioja instname:Universidad de La Rioja (UR)
instname_str	Universidad de La Rioja (UR)
reponame_str	RIUR. Repositorio Institucional de la Universidad de La Rioja
collection	RIUR. Repositorio Institucional de la Universidad de La Rioja
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score	15,300724

Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)

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