Mobile  |  About us  |  Photos  |  Videos  |  Subscriptions  |  RSS Feeds  |  Today's Paper  |  Classifieds  |  Contact Us
The Daily Star
SATURDAY, 19 APR 2014
02:25 AM Beirut time
Weather    
Beirut
22 °C
Blom Index
BLOM
1,214.01down
Lifestyle
Follow this story Print RSS Feed ePaper share this
Raise your wine glass to Oenococcus oeni
Agence France Presse
A+ A-

PARIS: Chateau Paradise or Chateau Rotgut? Why is it that one wine can be exquisitely smooth, and another stomach-turningly tart?

Oenologists say the answers are many, but one factor is a germ that helps to lower a wine’s acidity.

Known by its Latin name of Oenococcus oeni, the useful bug is a so-called lactic acid bacterium.

It is widely involved in the second fermentation stage in red wines, and in some white and sparking ones too, after a first fermentation – turning grape sugar into wine – has taken place.

In a process called malolactic conversion, O. oeni’s job is to “de-acidify” the wine and create a full, rounded mouthfeel.

Commercial winemakers use industrialized bacteria for a standardized product, but plenty of variables, such as the level of citric acid, can still cause an expensive upset.

New research by Spanish and Italian scientists may provide help.

In a study published by Britain’s Royal Society, the team said they had drawn up a draft map of O. oeni’s toolkit – 152 proteins that are unique to the bacterium and help to dictate the success of malolactic conversion.

The “proteome reference map” derives from the genome of a strain of O. oeni – a code of DNA studded with 1,398 genes.

Only 10 percent of the strain’s proteins have been sequenced so far, but even this should be helpful, the authors said.

“The harsh wine environment represents a challenge to the survival of O. oeni and can strongly affect the successful outcome of the vinification,” the investigators said.

“A better understanding of the molecular mechanisms related to the stress adaptation and technical performance of O. oeni is crucial for the characterization and selection of strains for industrial purposes,” they added.

 
A version of this article appeared in the print edition of The Daily Star on February 27, 2014, on page 13.
Home Lifestyle
 
     
 
Wine / France
Advertisement
Comments  

Your feedback is important to us!

We invite all our readers to share with us their views and comments about this article.

Disclaimer: Comments submitted by third parties on this site are the sole responsibility of the individual(s) whose content is submitted. The Daily Star accepts no responsibility for the content of comment(s), including, without limitation, any error, omission or inaccuracy therein. Please note that your email address will NOT appear on the site.

comments powered by Disqus
Story Summary
Oenologists say the answers are many, but one factor is a germ that helps to lower a wine's acidity.

Known by its Latin name of Oenococcus oeni, the useful bug is a so-called lactic acid bacterium.

The "proteome reference map" derives from the genome of a strain of O. oeni – a code of DNA studded with 1,398 genes.

Only 10 percent of the strain's proteins have been sequenced so far, but even this should be helpful, the authors said.
Entities
Advertisement


Baabda 2014
Advertisement
Follow us on Facebook Follow us on Twitter Follow us on Linked In Follow us on Google+ Subscribe to our Live Feed
Multimedia
Images  
Pictures of the day
A selection of images from around the world- Friday April 18, 2014
View all view all
Advertisement
Rami G. Khouri
Rami G. Khouri
Why Israeli-Palestinian talks fail
Michael Young
Michael Young
Why confuse gibberish with knowledge?
David Ignatius
David Ignatius
Echoes of 1914 characterize the Ukraine crisis
View all view all
Advertisement
cartoon
 
Click to View Articles
 
 
News
Business
Opinion
Sports
Culture
Technology
Entertainment
Privacy Policy | Anti-Spamming Policy | Disclaimer | Copyright Notice
© 2014 The Daily Star - All Rights Reserved - Designed and Developed By IDS