RT Journal Article SR Electronic T1 Autochthonous Oenococcus oeni Strain to Avoid Histamine Formation in Red Wines: A Study in Real Winemaking Conditions JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 170 OP 180 DO 10.5344/ajev.2020.20010 VO 72 IS 2 A1 Silvia Pérez-Magariño A1 Estela Cano-Mozo A1 Clara Albors A1 Antonio Santos A1 Eva Navascués YR 2021 UL http://www.ajevonline.org/content/72/2/170.abstract AB The production of wines with low biogenic amine (BA) concentrations is a current concern in the wine sector, and strategies to avoid the formation of BAs during winemaking are of particular 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 produced at industrial scale under real winemaking conditions for three consecutive vintages. For each wine, we determined LAB implantation and the BA concentrations at various stages of the winemaking process. The results clearly indicated that the use of selected O. oeni strains that are unable to produce BA, in combination with 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 the selected autochthonous O. oeni strain (CECT 9749) against other indigenous microbiota in the entire winery. Furthermore, analysis of BA content during wine aging in barrels indicated that low BA content was maintained, resulting in healthier wines for the consumer.