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International journal of food microbiology v.243, 2017년, pp.16 - 27   SCI SCIE
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Linking wine lactic acid bacteria diversity with wine aroma and flavour

Cappello, Maria Stella (CNR, Institute of Science of Food Production (ISPA), Prov.le Lecce-Monteroni, 73100 Lecce, Italy ); Zapparoli, Giacomo (Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy ); Logrieco, Antonio (CNR, Institute of Science of Food Production, Via G. Amendola, 122/0, 70126 Bari, Italy ); Bartowsky, Eveline J (The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia );
  • 초록  

    Abstract In the last two decades knowledge on lactic acid bacteria (LAB) associated with wine has increased considerably. Investigations on genetic and biochemistry of species involved in malolactic fermentation, such as Oenococcus oeni and of Lactobacillus have enabled a better understand of their role in aroma modification and microbial stability of wine. In particular, the use of molecular techniques has provided evidence on the high diversity at species and strain level, thus improving the knowledge on wine LAB taxonomy and ecology. These tools demonstrated to also be useful to detect strains with potential desirable or undesirable traits for winemaking purposes. At the same time, advances on the enzymatic properties of wine LAB responsible for the development of wine aroma molecules have been undertaken. Interestingly, it has highlighted the high intraspecific variability of enzymatic activities such as glucosidase, esterase, proteases and those related to citrate metabolism within the wine LAB species. This genetic and biochemistry diversity that characterizes wine LAB populations can generate a wide spectrum of wine sensory outcomes. This review examines some of these interesting aspects as a way to elucidate the link between LAB diversity with wine aroma and flavour. In particular, the correlation between inter- and intra-species diversity and bacterial metabolic traits that affect the organoleptic properties of wines is highlighted with emphasis on the importance of enzymatic potential of bacteria for the selection of starter cultures to control MLF and to enhance wine aroma. Highlights The links between LAB genomic diversity and wine sensory attributes were explored. Molecular tools improving the knowledge on taxonomy and ecology of LAB were showed. Metabolic pathways of LAB related to increase of aroma wine molecules were evaluated.


  • 주제어

    Wine .   Lactic acid bacteria .   Aroma .   Flavour .   Biodiversity.  

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