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. 2018 Jun 12;9:1276. doi: 10.3389/fmicb.2018.01276

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Copyright © 2018 Dimopoulou, Raffenne, Claisse, Miot-Sertier, Iturmendi, Moine, Coulon and Dols-Lafargue.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Influence of the acclimation medium (standard or supplemented with sucrose) on survival (A) and malolactic fermentation kinetics (B). Seven O. oeni strains, belonging to 3 distinct families regarding their eps genes, were produced at laboratory scale in a freeze dried form, then acclimated and inoculated in wine (Pessac Leognan, 2012). The survival rate was calculated by comparing the initial cell cultivability (inoculum) with the cultivability after 48 h in wine; the Vmax of the malolactic fermentation was the ratio of the initial concentration of malic acid to the days needed to complete its consumption. Error bars represent the standard deviation of two biological replicates. acclimation to wine performed in standard conditions. acclimation to wine performed in the presence of 5 g/l sucrose.

Inline graphic — Influence of the acclimation medium (standard or supplemented with sucrose) on survival (A) and malolactic fermentation kinetics (B). Seven O. oeni strains, belonging to 3 distinct families regarding their eps genes, were produced at laboratory scale in a freeze dried form, then acclimated and inoculated in wine (Pessac Leognan, 2012). The survival rate was calculated by comparing the initial cell cultivability (inoculum) with the cultivability after 48 h in wine; the Vmax of the malolactic fermentation was the ratio of the initial concentration of malic acid to the days needed to complete its consumption. Error bars represent the standard deviation of two biological replicates. acclimation to wine performed in standard conditions. acclimation to wine performed in the presence of 5 g/l sucrose.