Effect of Oleic Acid on Oenococcus oeni Strains and Malolactic Fermentation in Wine |
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Authors: | Simona Guerrini Alessandra Bastianini Lisa Granchi Massimo Vincenzini |
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Institution: | (1) Dipartimento di Biotecnologie Agrarie, Università degli Studi di Firenze, Piazzale delle Cascine, 24–50144 Firenze, Italy, IT |
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Abstract: | A different capability to assimilate oleic acid from the culture medium has been demonstrated among malolactic Oenococcus oeni strains. Strains possessing higher percentages of oleic acid and its methylated derivative, dihydrosterculic acid, in their
fatty acid profile showed higher cell viability and carried out a complete malolactic fermentation after their transfer into
a wine lacking oleic acid. Wine supplementation with Tween 80 (polyoxyethylene-sorbitan-mono-oleate) enhanced cell survival
of strains with lower capability to assimilate oleic acid and caused cell growth of strains with higher assimilative capacity,
suggesting that oleic acid may act in wine as a survival factor for the former strains and as a growth factor for the latter
strains. Practical consequences of these findings are also discussed.
Received: 24 March 2001 / Accepted: 25 April 2001 |
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