A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety

Abstract

The aim of this work was to study Saccharomyces cerevisiae strains isolated from vineyards of the autochthonous grape variety "Uva di Troia" located in different geographical areas of Apulian region (Southern Italy). Four hundred isolates were studied in relation to H S production, β-glucosidase activity, and pigments adsorption from grape skin. Thus, 81 isolates were selected, identified through the amplification of the interdelta region, and grouped in 19 biotypes (from I to XIX). The enological performances were assessed to determine the content of residual sugars, ethanol, glycerol, and volatile acidity, after a microfermentation in Uva di Troia must for each isolate. The ability to remove ochratoxin A (OTA) was studied as an additional tool to select promising strains. A geographical-dependent technological variability was found for glycerol and volatile acidity, suggesting that the different indigenous yeasts can have a peculiar impact on the final characteristics of the corresponding wine ("Nero di Troia"). Only 2 biotypes (VI and XVII) were able to remove OTA throughout fermentation, with the highest reduction achieved by the biotype XVII (ca. 30%).

Microbial Resources and Enological Significance: Opportunities and Benefits

“…A field of particular interest if we consider that different grape juices and batch volumes could influence the growth and final biomass of yeasts in mixed fermentations (Gobbi et al, 2013) and that most studies have been performed at laboratory scale without an effective validation at industrial or semi-industrial scale, questioning their applicability at cellar (Belda et al, 2016). Moreover, it is relevant to underline how this protechnological potential is often a reservoir of interesting biotechnological applications in the food sector (Capozzi et al, 2011, 2016b; Russo et al, 2016; Petruzzi et al, 2017). …”

Microbial Resources and Innovation in the Wine Production Sector

“…A promising method for wine decontamination could be bioremediation through toxin degradation or adsorption (Quintela et al, 2012). In the last few years, many different yeast/bacterial strains have been demonstrated to be able to hydrolyse OTA by the action of a putative peptidase, which degrades OTA into the less toxic OTα (De Bellis et al, 2015;Petruzzi et al, 2017b).…”

Preliminary Characterization of Yeasts from Bombino Bianco, a Grape Variety of Apulian Region, and Selection of an Isolate as a Potential Starter

“…Concerning yeasts for oenological use, we focused on a traditional grape variety of Apulian region (Bombino bianco) and performed the first steps of strain selection. Some varieties of Apulian region were studied for the qualitative composition of yeast microbiota [8][9][10]23]; to the best of our knowledge, little is known on Bombino bianco. After strain isolation, we characterized yeasts for some enzymatic activities (β-glucosidases, hydrolysis of pectins, sulphite production) and technological properties (ethanol tolerance, resistance to acetic acid).…”

“…Many researchers focused on the oenological performances of indigenous yeasts isolated from red Apulian grapes, must, and spontaneous fermentation from Primitivo [6], Negroamaro [7], Uva di Troia [8,9], and Susumaniello, an ancient and recently rediscovered grape cultivar [10]. However, to the best of our knowledge, little is known on yeast microbiota of Bombino bianco.…”