Effects of Microbial Populations on Anthocyanin Profile of Sangiovese Wines Produced in Tuscany, Italy

Mangani, Silvia; Buscioni, Giacomo; Collina, Luca; Bocci, Eugenio; Vincenzini, Massimo

doi:10.5344/ajev.2011.11047

Cited by 26 publications

(30 citation statements)

References 29 publications

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“…zemplinina is an acidogenic, fructophilic, psychrotolerant, and highly osmotolerant microorganism (Englezos et al, ; Magyar, Nyitrai‐Sárdy, Leskó, Pomázi, & Kállay, ; Sipiczki, ). In addition, malic acid metabolization (Tofalo et al, ), modification of anthocyanin profiles (Mangani, Buscioni, Collina, Bocci, & Vicenzini, ), release of mannoproteins (Domizio, Liu, Bisson, & Barile, ), and antifungal activity (Lemos et al, ) have also been described for this species. Some of these properties are currently being studied for their potential exploitation in the winemaking industry (Englezos et al, ; Lemos et al, ; Magyar & Tóth, ; Rantsiou et al, ).…”

Section: Introductionmentioning

confidence: 91%

Vitis species, vintage, and alcoholic fermentation do not drive population structure in Starmerella bacillaris (synonym Candida zemplinina) species

Eder

Conti

Bely

et al. 2019

Yeast

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The yeast species Starmerella bacillaris (synonym Candida zemplinina) is widely associated with oenological ecosystems and is frequently isolated from grape and grape must. Previous work showed that the genetic diversity of this species is high in wine environments and it is shaped by geographic location. Most analysed C. zemplinina strains, however, have been isolated from Vitis vinifera, disregarding the existence of other worldwide-distributed Vitis species used in winemaking. In this work, we address the impact of the Vitis species and geographic location on the genetic diversity of C. zemplinina. Microsatellite genotyping analysis was applied to two remarkable populations of C. zemplinina from Argentina and Portugal (Azores Archipelago), isolated from neighbouring V. vinifera and Vitis labrusca vineyards. The study also included a large population of previously characterized worldwide-isolated C. zemplinina strains. Genetic analyses confirmed that geographic localization significantly shaped the genetic diversity of C. zemplinina. No genetic differentiation on the basis of the Vitis species was recorded, indicating that C. zemplinina populations from neighbouring V. vinifera and V. labrusca vineyards are genetically homogeneous.In addition, no impact of the vintage was found on the C. zemplinina populations being both highly diversified and homogeneous during initial stages of alcoholic fermentation. Altogether, these results confirmed that winemaking-related factors (i.e., vintage, Vitis species, and alcoholic fermentation) do not impact the genetic diversity of C. zemplinina and that only geographic localization significantly shapes this yeast species.

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Section: Introductionmentioning

confidence: 91%

Vitis species, vintage, and alcoholic fermentation do not drive population structure in Starmerella bacillaris (synonym Candida zemplinina) species

Eder

Conti

Bely

et al. 2019

Yeast

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“…The quantification of vitisin A and vitisin B was performed by HPLC separation and identification of individual anthocyanins according to the Office International de la Vigne et du Vin method for analysis of anthocyanins in red wines (OIV 2009) as previous described (Mangani et al 2011). Anthocyanins were quantified using malvidin-3-O-glucoside as a standard.…”

Section: Chemicals and Analytical Determinationsmentioning

confidence: 99%

Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines

Romboli

Mangani

Buscioni

et al. 2015

World J Microbiol Biotechnol

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Quercetins, vitisin A and hydroxytyrosol are phenolic compounds possessing several positive properties to human health. This paper refers on the possible effects of two wine yeast species, Saccharomyces cerevisiae and Starmerella bacillaris (synonym Candida zemplinina) on the accumulation of these compounds in experimental Sangiovese wines. A single lot of Sangiovese grapes was fermented by S. cerevisiae alone or by sequential inoculum of C. zemplinina and S. cerevisiae under two aeration conditions. The accumulation of quercetin and its glycosides resulted only influenced by must aeration. However, yeast species occurring in the fermentative process affected the relative abundances among the different forms of quercetin. Vitisin A contents were higher in wines produced in the presence of C. zemplinina. Finally, higher concentrations of hydroxytyrosol and tyrosol were found in wines produced by S. cerevisiae alone under non-aerated condition. The fermentation of different Sangiovese grape musts carried out by the assayed S. cerevisiae strain pointed out that slow fermentation kinetics lead to higher levels of hydroxytyrosol and tyrosol. The study underlines the role of yeast species in determining the accumulation of bioactive compounds in Sangiovese wine.

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“…In the former, the ratio between the acylated anthocyanins and p-cumaryl containing compounds was significantly lower for 85% of the wines studied. Other studies [33] document the complexity of the phenomena that can make it difficult to build reference databases based on reliable measurement of chemical parameters. A recent work [34] efficiently describes the effects of the microbial population on the profile of Sangiovese wines, showing how it is possible to distinguish these wines from Merlot and Cabernet Sauvignon.…”

Section: Open Accessmentioning

confidence: 99%

Vineyards genetic monitoring and Vernaccia di San Gimignano wine molecular fingerprinting

Scali¹,

Elisa²,

Bigliazzi³

et al. 2014

ABB

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The definition of the genetic profile of Vernaccia di San Gimignano (VSG) in the areas of production is an essential step for both the implementation of a plan of analytical traceability and the evaluation of the biological future potential of the same grape variety in relation to any environmental change. The genetic variability of the VSG was monitored by use of SSRs genotyping of a representative portion of individuals belonging to both the productive vineyards and the germplasm collections that represent the "mother plants" reservoir for future vineyards. 74% of the individuals have been shown to be identical to the grapevine genotype reported in databases as VSG truetype. In order to determine the wine varietal composition by DNA analysis, four wine types commercialized as VSG were DNA-tested at 14 loci SSRs. The molecular data obtained demonstrate the presence as prevalent component of the VSG in the four wine types. All the wines revealed the presence of minor varieties, whose presence/absence was estimated by extrapolating the allele configuration that best matched to a standard genotype. Molecular data allow us to exclude the presence of three aromatic white grapevines that are not allowed by the actual production rules (Disciplinare di Produzione).

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Effects of Microbial Populations on Anthocyanin Profile of Sangiovese Wines Produced in Tuscany, Italy

Cited by 26 publications

References 29 publications

Vitis species, vintage, and alcoholic fermentation do not drive population structure in Starmerella bacillaris (synonym Candida zemplinina) species

Vitis species, vintage, and alcoholic fermentation do not drive population structure in Starmerella bacillaris (synonym Candida zemplinina) species

Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines

Vineyards genetic monitoring and Vernaccia di San Gimignano wine molecular fingerprinting

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