The Impact of Oenococcus oeni on the Flavor of Fermented Fruit Wine
DU Wenjing
LEI Lei
ZHENG Haiwu
MA Wei
HOU Zhaoye
HU Weidong
Abstract：Oenococcus oeni is a Gram-positive bacterium belonging to the genus Oenococcus.It can improve the acidity of fruit wines and reduce herbal flavors,maximizing the fruitiness in the final product during fermentation.Belonging to the lactic acid bacteria family,O.oeni adapts to harsh environments by converting sharp malic acid into lactic acid.It is a crucial microorganism in the malolactic fermentation of fruit wines.Additionally,O.oeni can enhances the biological stability of fruit wines,reduce color intensity,increases aroma,improves quality,and enhances palatability.This paper primarily discussed the malolactic fermentation mechanism of O.oeni,the flavor compounds produced during its fermentation process,the influence of external conditions on these flavor compounds,and the application of O.oeni in fruit wine fermentation,providing a theoretical basis for fruit wine development.
Keywords：Oenococcus oenimalolactic fermentationinfluencing factorsflavor compounds
Publication Date：2026-01-31
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 37-41 )