Summary1. Deposition of nutrients due to anthropogenic activities has the potential to change nutrient availability in nutrient-limited ecosystems with consequences for plant and ecosystem processes. 2. Species-specific and ecosystem responses to the addition of nutrients were studied in a field experiment conducted in a Savanna (Cerrado sensu stricto ) on dystrophic soil in central Brazil. Three fertilization treatments (N, P and N plus P additions) and unfertilized control were replicated in four 15 × 15 m plots per treatment. 3. Five of the dominant woody species were studied. Specific leaf area (SLA) was not affected by the treatments, but species responded differently in terms of foliar nutrient concentration, resorption efficiency and proficiency to the increased soil N and P availability. 4. Responses of N and P resorption suggested different levels of regulation for these two limiting elements, with a decrease in N and P resorption proficiency depending on the treatment. In general, under N fertilization, senesced leaves presented higher N concentration, whereas combined fertilization with N and P resulted in senesced leaves richer in P. The concomitant variation in P resorption efficiency and proficiency indicates a stronger regulation between them compared to N. 5. Results indicated a highly efficient and complete P resorption, while N concentrations in senesced leaves indicated intermediate or incomplete resorption efficiencies, supporting the idea that Cerrado plants might be more limited by P than by N. 6. At the ecosystem level, higher N concentration in the leaf litter was measured at the end of the dry season in the +NP-fertilized plots, resulting in a significantly faster decomposition rate in relation to the control treatment. Responses of litterfall and decomposition rates indicated that the system was generally more responsive to the combined addition of N and P than to fertilization with N or P alone over the relatively short time span of this study.

Saccharomyces and non-Saccharomyces represents a heterogeneous class in the grape/must/wine environments including several yeast genera (e.g., Saccharomyces, Hanseniaspora, Pichia, Candida, Metschnikowia, Kluyveromyces, Zygosaccharomyces, Torulaspora, Dekkera and Schizosaccharomyces) and species. Since, each species may differently contribute to the improvement/depreciation of wine qualities, it appears clear the reason why species belong to non-Saccharomyces are also considered a biotechnological resource in wine fermentation. Here, we briefly review the oenological significance of this specific part of microbiota associated with grapes/musts/wine. Moreover, the diversity of cultivable non-Saccharomyces genera and their contribute to typical wines fermentations will be discussed.

The 'microbial terroir' of typical fermented food and beverage production represents a dynamic sector of applied research in food microbiology. In this work, we propose the use of autochthonous bacteria and yeast for wine production from an indigenous grape variety.

The aim of this work was to study the biodiversity of yeasts isolated from the autochthonous grape variety called "Uva di Troia", monitoring the natural diversity from the grape berries to wine during a vintage. Grapes were collected in vineyards from two different geographical areas and spontaneous alcoholic fermentations (AFs) were performed. Different restriction profiles of ITS-5.8S rDNA region, corresponding to Saccharomyces cerevisiae, Issatchenkia orientalis, Metschnikowia pulcherrima, Hanseniaspora uvarum, Candida zemplinina, Issatchenkia terricola, Kluyveromyces thermotolerans, Torulaspora delbrueckii, Metschnikowia chrysoperlae, Pichia fermentans, Hanseniaspora opuntiae and Hanseniaspora guilliermondii, were observed. The yeast occurrences varied significantly from both grape berries and grape juices, depending on the sampling location. Furthermore, samples collected at the end of AF revealed the great predominance of Saccharomyces cerevisiae, with a high intraspecific biodiversity. This is the first report on the population dynamics of 'cultivable' microbiota diversity of "Uva di Troia" cultivar from the grape to the corresponding wine ("Nero di Troia"), and more general for Southern Italian oenological productions, allowing us to provide the basis for an improved management of wine yeasts (with both non-Saccharomyces and Saccharomyces) for the production of typical wines with desired unique traits. A certain geographical-dependent variability has been reported, suggesting the need of local based formulation for autochthonous starter cultures, especially in the proportion of the different species/strains in the design of mixed microbial preparations.

The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to maximize product quality and safety. The increasing economic interest in the sector of sparkling wine has also implied a renewed interest in microbial resource management. In this review, after a brief introduction, we report an overview of the main characterization criteria in order to select Saccharomyces cerevisiae strains suitable for use as starter cultures for the production of base wines and to drive re-fermentation of base wines to obtain sparkling wines. Particular attention has been reserved to the technological characterization aspects of re-fermenting phenotypes. We also analysed the possible uses of selected non-Saccharomyces and malolactic strains in order to differentiate specific productions. Finally, we highlighted the main safety aspects related to microbes of enological interest and underlined some microbial-based biotechnological applications helpful to pursue product and process innovations. Overall, the sparkling wine industry may find a relevant benefit from the exploitation of the wide resources associated with vineyard/wine microbial diversity.