Adaptation in Amarone wine of indigenous Oenococcus oeni strains differentiated by pulsed-field gel electrophoresis.

In the present study, 45 lactic acid bacteria strains isolated from Amarone wine were identified as Oenococcus oeni and genetically differentiated by Pulsed-Field Gel Electrophoresis (PFGE). Twenty different PFGE profiles were recognized by a numerical analysis. Twelve strains displayed unique PFGE profiles. Based on these results, representative strains of each genomic group were selected to determine their ability to survive and to induce malolactic fermentation, when inoculated in Amarone wine. The microvinification trials highlighted the different capability of the tested strains to adapt in wine and to convert L-malic acid. Only four out of the fourteen strains, which survived after inoculation in wine, demonstrated to have a good malolactic performance.