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Navascues, EvaAuthor

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June 9, 2019
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Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O.oeni strain as a malolactic starter

Publicated to: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 244 11-18 - 2017-03-06 244(), DOI: 10.1016/j.ijfoodmicro.2016.12.013

Authors:

Berbegal, C; Benavent-Gil, Y; Navascués, E; Calvo, A; Albors, C; Pardo, I; Ferrer, S
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Affiliations

Finca & Bodega Pago Carraovejas, Camino Carraovejas S-N - Author
Univ Politecn Madrid, ETS Ingenieros Agronomos, Dept Quim & Tecnol Alimentos - Author
Univ Valencia, Enolab, Estruct Recerca Interdisciplinar Biotecnol & Biom, Dr Moliner 50 - Author
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Abstract

This study demonstrates for the first time that a non-commercial selected autochthonous 0.oeni strain has been used to conduct malolactic fermentation (MLF) while lowering histamine formation in the same winery. Lactic acid bacteria (LAB) were isolated from 13 vats before and after spontaneous MLF at the Pago de Carraovejas winery from the Ribera del Duero region (Spain). Only O. oeni were present, typed and characterized, and both histamine producer and non-producers existed. From the non-producers, one strain was selected to become a starter according to its genetic profile, prevalence in the different wines in the winery, resistance to alcoholic degree, resistance to high polyphenolic content, inability to synthesise histamine, growth kinetics and malolactic activity. This starter was produced at semi-industrial levels to inoculate 20,000 L of Tempranillo red wine. The inoculated vat showed 5-fold less histamine than the non-inoculated control vat. After 1 year, the barrel-ageing histamine concentrations were 3-fold lower in the inoculated vat than in the non-inoculated vat. (C) 2016 Elsevier B.V. All rights reserved.
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Keywords

Biogenic aminesBiogenic-amine productionFermentationFood microbiologyGrapeHistamineImprovementInoculationLactic acidLactic-acid bacteriaLeuconostoc-oenosMalate dehydrogenaseMalatesMalolactic fermentationO. oeniO.oeniOenococcusOenococcus-oeni strainsPerformanceRandom amplified polymorphic dna techniqueRna, ribosomal, 16sSpainStarter cultureTechnological propertiesWine

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2017, it was in position 17/133, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

From a relative perspective, and based on the normalized impact indicator calculated from World Citations provided by WoS (ESI, Clarivate), it yields a value for the citation normalization relative to the expected citation rate of: 1.11. This indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: ESI Nov 13, 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2026-04-28, the following number of citations:

  • WoS: 29
  • Scopus: 17
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Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2026-04-28:

  • The use, from an academic perspective evidenced by the Altmetric agency indicator referring to aggregations made by the personal bibliographic manager Mendeley, gives us a total of: 42.

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

  • The Total Score from Altmetric: 31.
  • The number of mentions on the social network X (formerly Twitter): 2 (Altmetric).
  • The number of mentions in news outlets: 3 (Altmetric).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: https://oa.upm.es/94029/

As a result of the publication of the work in the institutional repository, statistical usage data has been obtained that reflects its impact. In terms of dissemination, we can state that, as of

  • Views: 36
  • Downloads: 1
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Awards linked to the item

C.B. was the recipient of a predoctoral grant from the V Segles-Empresa programme of the Universitat de Valencia (Spain). This research was partially supported by the Spanish Ministry of Economy and Competitiveness by AGL2015-71227-R and CDTI (ITISOST 2013). The English has been revised by English language reviewer Helen Warburton.
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