Diversity and genomic characteristics of Oenococcus oeni strains in regional wines produced under organic or conventional methods

Lactic acid bacteria present in the winery’s environment may develop spontaneously in wine during or after the alcoholic fermentation and perform the malolactic fermentation (MLF), which improves the overall wine quality. Oenococcus oeni is the best-adapted species and often the only one detected during MLF. Several strains are present simultaneously in wine and the same strains may be detected in the same winery during several consecutive years. Population studies suggest that O. oeni strains are genetically different in some regions and types of wines.

This project will use state-of-the-art microbiological methods to monitor the population dynamics of O. oeni strains during the winemaking process. The impact of organic versus conventional farming methods will be examined. Omics approaches will be employed in collaboration with other MICROWINE partners to identify the relevant features of dominant strains and of strains adapted to certain types of wines. The results of this ESR project will be relevant for the selection of industrial strains.

Further information

• Institute of the Sciences of Vine and Wine, University of Bordeaux
• Chr Hansen A/S