Montepulciano d'Abruzzo is a red wine grape variety of Vitis vinifera L., grown in Central Italy. It is mainly identified with Abruzzo region, where it currently accounts for around 50% of the regional vineyard. Malolactic fermentation (MLF) has a crucial role in red wines giving microbial stabilization, biological deacidification through the decarboxylation of l-malic acid to l( +)-lactic acid and carbon dioxide, and increasing complexity of wine aroma. Studies are focusing on the selection of yeast starter cultures for this wine, while few studies are available on malolactic bacteria. Therefore, a technological (ability to grow up at different pH, concentration of SO₂, ethanol, presence of hdc, tdc and odc genes, conversion of malic acid into lactic acid) and genetic characterization of autochthonous Oenococcus oeni strains was performed. Moreover, O. oeni strain with the best traits was selected and produced by a local starter industry and used in cellar to produce Montepulciano d’Abruzzo organic wine without added SO₂. Obtained wines not only maintained the typical traits of Montepulciano d’Abruzzo wines but also showed healthy characteristics since wines were histamine free. Selected starter is actually produced and dispensed on demand and in a frozen concentrate culture for wineries.

中文翻译：

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蒙特普齐亚诺·德·阿布鲁佐有机葡萄酒生产的天然Oenococcus oeni菌株的表征

Montepulciano d'Abruzzo是生长在意大利中部的Vitis vinifera L.的一种红酒葡萄品种。它主要在阿布鲁佐（Abruzzo）地区发现，目前约占该地区葡萄园的50％。苹果酸乳酸发酵（MLF）在红酒中起着至关重要的作用，它具有微生物稳定性，通过将l-苹果酸脱羧成l（+）-乳酸和二氧化碳的生物脱酸作用，以及增加葡萄酒香气的复杂性。研究集中在此酒的酵母发酵剂培养物的选择上，而关于苹果乳酸菌的研究很少。因此，需要一项技术（在不同pH值，SO ₂浓度，乙醇，hdc的存在，进行了tdc和odc基因，苹果酸向乳酸的转化以及土生Oenococcus oeni菌株的遗传表征。此外，具有最佳特性的O. oeni菌株是由当地的起子产业选择和生产的，并用于酒窖中以生产不添加SO _2的蒙特普齐亚诺·德阿布鲁佐有机葡萄酒。所获得的葡萄酒不仅保持了蒙特普齐亚诺·德阿布鲁佐葡萄酒的典型特征，而且由于不含组胺，因此显示出健康的特征。所选的起子实际上是按需生产的，并按冷冻厂的要求在酿酒厂中进行浓缩。