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Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses
Australian Journal of Grape and Wine Research ( IF 2.8 ) Pub Date : 2020-05-15 , DOI: 10.1111/ajgw.12436
S. Bech‐Terkilsen 1, 2 , J.O. Westman 1 , J.H. Swiegers 3 , H. Siegumfeldt 2
Affiliation  

Oenococcus oeni is a lactic acid bacterium highly adapted to the stressful environment of wine, and is widely used as an industrial starter culture to conduct malolactic fermentation (MLF), the conversion of L‐malate to L‐lactate. Some cold‐climate wine regions still produce wines which prove too stressful for the application of a starter culture, resulting in sluggish or stuck MLFs which compromise the quality and stability of the wine. The literature on the three primary stress factors, low pH, ethanol and SO2, is reviewed as well as their toxic mechanisms; possible interactions between the stress factors are also discussed. In particular, the toxic mechanisms of SO2, an extremely inhibitory compound, are poorly understood. in vitro studies as well as in vivo studies in other prokaryotes point to numerous mechanisms which could have widespread impacts on the cell envelope, proteins and DNA in O. oeni. We also review the responses of O. oeni to these stress factors and offer a simplified model of events which cultures inoculated into particularly stressful wines may experience. Although significant advances have been made in our understanding of the stress responses in recent years, many fundamental aspects still require study.

中文翻译:

Oenococcus oeni,一种在葡萄酒中出生和塑造的物种:对葡萄酒的压力影响和生理反应的批判性评论

Oenococcus oeni是一种乳酸菌,高度适应葡萄酒的恶劣环境,被广泛用作工业发酵剂进行苹果酸乳酸发酵(MLF),即苹果酸L到乳酸的转化。一些寒冷气候的葡萄酒产区仍然生产出对于初学者文化而言压力太大的葡萄酒,导致MLF缓慢或卡滞,从而损害了葡萄酒的质量和稳定性。对低pH,乙醇和SO 2三种主要胁迫因素的文献及其毒性机理进行了综述。还讨论了应力因素之间可能的相互作用。特别是SO 2的毒性机制,一种极具抑制性的化合物,了解甚少。在其他原核生物中的体外研究和体内研究均指出了许多机制,这些机制可能对O. oeni中的细胞膜,蛋白质和DNA产生广泛影响。我们还回顾了O. oeni对这些压力因素的反应,并提供了一种简化的事件模型,接种在压力特别大的葡萄酒中的文化可能会遇到。尽管近年来我们对压力反应的理解已取得重大进展,但许多基本方面仍需要研究。
更新日期:2020-05-15
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