• » Technical Articles
  • » Metabolic diversity of Oenococcus oeni strains isolated from Spanish wines
  • Influence of the electrochemical potential in oenology
    Federico Casassa, California Polytechnic State University; Marcia Torres, Matanza Creek Winery
    EnoforumWeb videos: The measurement of RedOx potential in winemaking has an influence on a large number of chemical reactions and therefore has a great impact on the final quality of the wine.
    Published on: 07/07/2020

Metabolic diversity of Oenococcus oeni strains isolated from Spanish wines

Cruz-Pio, L. E., Benavent-Gil, Y., Poveda, M., Ferrer, S. and Pardo, I.; ENOLAB, Departament de Microbiologia i Ecologia/ERI-ISIC BIOTECMED/Microclust

The objective of this work was to study the diversity of indigenous wine O. oeni strains by analysing their abilities to metabolize several carbon sources and different organic acids present in wine. Relationship between carbohydrate fermentation profiles and performances to accomplish MLF in a synthetic wine was established.

Poster presented at Enoforum 2013, 7-9 May, Arezzo (Italy)

Published on 12/01/2015
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,609375