Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria

الملخص EN

Vineyard- and winery-associated lactic acid bacteria (LAB) from two major PDO regions in Greece, Peza and Nemea, were surveyed.

LAB were isolated from grapes, fermenting musts, and winery tanks performing spontaneous malolactic fermentations (MLF).

Higher population density and species richness were detected in Nemea than in Peza vineyards and on grapes than in fermenting musts.

Pediococcus pentosaceus and Lactobacillus graminis were the most abundant LAB on grapes, while Lactobacillus plantarum dominated in fermenting musts from both regions.

No particular structure of Lactobacillus plantarum populations according to the region of origin was observed, and strain distribution seems random.

LAB species diversity in winery tanks differed significantly from that in vineyard samples, consisting principally of Oenococcus oeni.

Different strains were analysed as per their enological characteristics and the ability to produce biogenic amines (BAs).

Winery-associated species showed higher resistance to low pH, ethanol, SO2, and CuSO4 than vineyard-associated isolates.

The frequency of BA-producing strains was relatively low but not negligible, considering that certain winery-associated Lactobacillus hilgardii strains were able to produce BAs.

Present results show the necessity of controlling the MLF by selected starters in order to avoid BA accumulation in wine.