Scientists discover a key bacteria that affects wine quality
Scientists in Italy and Spain have discovered a lactic acid bacteria that has a crucial effect on the quality of wine.
Scientists have discovered a part of the genetic structure of a common lactic acid bacteria and found that this lactic acid bacteria has a crucial influence on the quality of wine.
Scientists are studying the effects of microbes on the aroma and taste of wines, trying to find out the different effects that bacteria have on wine development. Wired Science reports that the Spanish National Research Council and the University of Foggia have drawn a section of the bacterium called "Oenococcus oeni" (Oenococcus oeni) Proteome, this bacterium is involved in almost all red wine production processes. Interestingly, these scientists come from two major wine producing countries: Spain and Italy.
Alcoholic coccus was not discovered by scientists until 2006. Since then, research has found it to have a significant impact on winemaking. First of all, it allows the wine to produce a wonderful aroma of stone fruit or caramel; more importantly, it allows the wine to produce a rich buttery or creamy candy flavor. The effect of this bacteria on wine flavor depends on several specific elements in the wine, such as sulphur dioxide.
From a scientific point of view, Oenococcus species is closely related to malic acid-lactic acid fermentation; malic acid-lactic acid fermentation is the vast majority of red wines, some white wines and some sparkling wines undergo alcoholic fermentation. After that will go through the process. The name of the wine-producing coccus is closely linked to Oenology, which involves all aspects of wine and winemaking, in addition to grape growing and harvesting. Grape growing and harvesting is a branch of viticulture.
In order to better understand the metabolism of alcoholic yeasts, researchers used cutting-edge technology. Their goal is to find out how the wine environment affects the growth of alcoholic wines and what kind of wines this influence will produce. At present, they have only measured 10% of the gene sequence of alcoholic occidentalis; but authoritative sources say that this 10% sequence has been very useful.
Recent discoveries about alcoholic occoli have been published in the journal Open Biology.
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