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Mutation and selection of Oenococcus oeni for controlling wine malolactic fermentation

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Abstract

Malolactic fermentation (MLF), mainly carried out by lactic acid bacterium, is of immense importance in winemaking allowing for improvement of microbiological stability and organoleptic characteristics of wine. However, it is difficult to address the problems of decoloration and loss of taste along with MLF induced by traditional starter culture. To further the aim at realizing a controlled and efficient MLF process, mutant of Oenococcus oeni strains after ultraviolet irradiation was selected to enhance quality of MLF. The treated strains with a lethality rate of 80–90 % were preliminarily screened, and then were secondly screened by evaluating their sensory and fermentation properties, by which O. oeni C10-1 were successfully screened. The malolactic conversion rate of O. oeni C10-1 is up to 38.81 %, which is remarkably increased when compared to original strains. Pivotally, wine fermented by O. oeni C10-1 demonstrated the highest color density of 9.240 and got the score of 5.95 in softness index, suggesting a remission of decoloration phenomenon and improved mouth feeling of wine. In all, these make it highly valuable for industrial application.

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Acknowledgments

This work was financially supported by a research grant from the Chinese Ministry of Education Doctor Degree (20101333120011), grants from the Hebei Province Natural Science Fund (C2011203137, 11965152D), and a Chinese postdoctoral grant (480013).

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None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Applying Chemistry Key Lab of Hebei Province. College of Environmental and Chemical Engineering, Yanshan University, No. 438 Hebei Street, Qinhuangdao, 066004, China

    Nan Li, Jinting Duan, Dawei Gao, Ruiyu Zheng, Yanhong Bian, Xuwu Zhang & Bingshuo Ji

  2. Huailai County Aristocratic Manor Wine Limited Company, Zhangjiakou, 075400, China

    Jianhua Luo

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  1. Nan Li
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  2. Jinting Duan
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  3. Dawei Gao
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  4. Jianhua Luo
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  5. Ruiyu Zheng
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  6. Yanhong Bian
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  7. Xuwu Zhang
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Corresponding author

Correspondence to Dawei Gao.

Additional information

N. Li and J. Duan have contributed equally to this paper.

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Li, N., Duan, J., Gao, D. et al. Mutation and selection of Oenococcus oeni for controlling wine malolactic fermentation. Eur Food Res Technol 240, 93–100 (2015). https://doi.org/10.1007/s00217-014-2310-0

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  • DOI: https://doi.org/10.1007/s00217-014-2310-0

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