Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter

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• 作者：Carmen Berbegal^a ; Yaiza Benavent-Gil^a ; Eva Navascué ; s^b ; Almudena Calvo^c ; Clara Albors^c ; Isabel Pardo^a ; Sergi Ferrer^a ; ^{sergi.ferrer@uv.es}
• 关键词：O. oeni ; Malolactic fermentation ; Biogenic amines ; Histamine ; Starter culture
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：6 March 2017
• 年：2017
• 卷：244
• 期：Complete
• 页码：11-18
• 全文大小：1470 K
• 卷排序：244

文摘

Histamine is produced in Tempranillo wines during MLF, and could reach final levels over 35 mg/L in non-inoculated wines. The species responsible for the synthesis of histamine in this winery is O. oeni. Both O. oeni producing and non-producing histamine strains were present (40% of producers). Histamine accumulation has been lowered 5 times by inoculating an autochthonous O. oeni strain.