Oenococcus
Encyclopedia
Oenococcus is a genus of Gram-positive
bacteria
, placed within the family of Leuconostocaceae
. The only species in the genus used to be Oenococcus oeni
(which was known as Leuconostoc oeni until 1995). In 2006, the species Oenococcus kitaharae was identified. As its name implies, Oenococcus oeni (formerly Leuconostoc oeni) holds major importance in the field of oenology
, where it is the primary bacteria involved in completing the malolactic fermentation
.
Gram-positive
Gram-positive bacteria are those that are stained dark blue or violet by Gram staining. This is in contrast to Gram-negative bacteria, which cannot retain the crystal violet stain, instead taking up the counterstain and appearing red or pink...
bacteria
Bacteria
Bacteria are a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria have a wide range of shapes, ranging from spheres to rods and spirals...
, placed within the family of Leuconostocaceae
Leuconostocaceae
The Leuconostocaceae is a family of Gram-positive bacteria, placed within the order of Lactobacillales. Representative genera include Leuconostoc, Oenococcus and Weissella. Bacteria that belongs to these three genera are Gram-positive, non-spore-forming, round or elongated in shape, are anaerobic...
. The only species in the genus used to be Oenococcus oeni
Oenococcus oeni
Oenococcus oeni is a Gram-positive bacteria species in the genus of Oenococcus. It used to be the only species in the genus . In 2006, the species Oenococcus kitaharae was identified...
(which was known as Leuconostoc oeni until 1995). In 2006, the species Oenococcus kitaharae was identified. As its name implies, Oenococcus oeni (formerly Leuconostoc oeni) holds major importance in the field of oenology
Oenology
Oenology,[p] œnology , or enology is the science and study of all aspects of wine and winemaking except vine-growing and grape-harvesting, which is a subfield called viticulture. “Viticulture & oenology” is a common designation for training programmes and research centres that include both the...
, where it is the primary bacteria involved in completing the malolactic fermentation
Malolactic fermentation
Malolactic fermentation is a process in winemaking where tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation tends to create a rounder, fuller mouthfeel. It has been said that malic acid tastes of green apples...
.