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Autochthonous Oenococcus oeni Strain to Avoid Histamine Formation in Red Wines: A Study in Real Winemaking Conditions

Silvia Pérez-Magariño, Estela Cano-Mozo, Clara Albors, Antonio Santos, Eva Navascués
Am J Enol Vitic. December 2020 : ajev.2020.20010; published ahead of print December 29, 2020 ; DOI: 10.5344/ajev.2020.20010
Silvia Pérez-Magariño
1Instituto Tecnológico Agrario de Castilla y León. Consejería de Agricultura y Ganadería. Ctra Burgos Km 119, Finca Zamadueñas. 47071 Valladolid, Spain;
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  • For correspondence: permagsi@itacyl.es
Estela Cano-Mozo
1Instituto Tecnológico Agrario de Castilla y León. Consejería de Agricultura y Ganadería. Ctra Burgos Km 119, Finca Zamadueñas. 47071 Valladolid, Spain;
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Clara Albors
2Pago de Carraovejas State Winery. Camino de Carraovejas, s/n. 47300 Peñafiel, Valladolid, Spain;
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Antonio Santos
3Department of Genetics, Physiology and Microbiology. Unit of Microbiology. Biology Faculty, Complutense University of Madrid, Madrid, Spain.
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Eva Navascués
2Pago de Carraovejas State Winery. Camino de Carraovejas, s/n. 47300 Peñafiel, Valladolid, Spain;
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Abstract

The production of wines with low biogenic amine (BA) concentrations is one of the current concerns in the wine sector and strategies to avoid their formation during winemaking are of especial interest. The aim of this work was to determine the influence of selected autochthonous Oenococcus oeni lactic acid bacteria (LAB) on the BA content in red wines and their prevalence against the indigenous microbiota to avoid BA formation. Sixty-seven red wines were elaborated at industrial scale in real winemaking conditions in three consecutive vintages. LAB implantation and BA concentrations in every wine obtained were determined at different stages of winemaking process. The results clearly indicated that the use of selected O. oeni strains unable to produce BA in combination with an adapted biomass production is a good strategy to control histamine production in wines. These practices, carried out over three consecutive years, were also observed to ensure the persistence of this selected autochthonous O. oeni strain CECT 9749 against other indigenous microbiota, in the whole winery. Furthermore, the analysis of BA content during wine aging in barrels indicated that low BA content was maintained, resulting in healthier wines for the consumer.

  • autochthonous strains
  • biogenic amines
  • histamine
  • lactic acid bacteria
  • malolactic fermentation
  • Oenococcus oeni
  • Received February 2020.
  • Revision received March 2020.
  • Accepted November 2020.

This is an open access article distributed under the CC BY license https://creativecommons.org/licenses/by-nc/4.0/).

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Autochthonous Oenococcus oeni Strain to Avoid Histamine Formation in Red Wines: A Study in Real Winemaking Conditions
Silvia Pérez-Magariño, Estela Cano-Mozo, Clara Albors, Antonio Santos, Eva Navascués
Am J Enol Vitic.  December 2020  ajev.2020.20010;  published ahead of print December 29, 2020 ; DOI: 10.5344/ajev.2020.20010

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Autochthonous Oenococcus oeni Strain to Avoid Histamine Formation in Red Wines: A Study in Real Winemaking Conditions
Silvia Pérez-Magariño, Estela Cano-Mozo, Clara Albors, Antonio Santos, Eva Navascués
Am J Enol Vitic.  December 2020  ajev.2020.20010;  published ahead of print December 29, 2020 ; DOI: 10.5344/ajev.2020.20010
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