Indigenous yeast communities in the environment of “Rovello bianco” grape variety and their use in commercial white wine fermentation

Francesca, Nicola; Chiurazzi, Mario; Romano, Raffaele; Aponte, Maria; Settanni, Luca; Moschetti, Giancarlo

doi:10.1007/s11274-009-0181-5

Cited by 57 publications

(45 citation statements)

References 42 publications

(38 reference statements)

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“…From our practical observations some Saccharomyces strains may develop colonies on this medium. R. glutinis, a species found associated to several fermented foods (Arroyo-López et al, 2008;Francesca et al, 2010), was revealed at subdominant levels in this work.…”

Section: Discussionmentioning

confidence: 57%

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

et al. 2011

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a b s t r a c tThe purpose of this study was to evaluate the evolution of lactic acid bacteria (LAB) and yeasts during the fermentation of tarhana produced with some pasteurised ingredients and carried out at 30 and 40 C. The chemical parameters were those typical for tarhana production. Coliform bacteria were not detected during fermentation, while LAB and yeasts were in the range 10 7 e108 colony forming units (CFU) g À1. Plate counts showed an optimal development of both fermenting microbial groups and the differences in cell concentrations were not significant (P > 0.05). LAB were isolated during fermentation and grouped on the basis of phenotypic and polymorphic characteristics. LAB isolates were identified by a combined genetic approach consisting of 16S/23S rRNA intergenic spacer region (ITS) and partial 16S rRNA gene sequencing as Pediococcus acidilactici, Lactobacillus plantarum and Lactobacillus brevis. Hence, the pasteurisation of the vegetable ingredients, excluded wheat flour, enhanced the hygienic conditions of tarhana without influencing the normal evolution of LAB. However, the fermentation at 40 C favoured pediococci, while the production at 30 C was mainly characterised by lactobacilli. Yeasts, identified by the restriction fragment length polymorphism (RFLP) of the 5.8S ITS rRNA gene, were mainly represented by the species Saccharomyces cerevisiae in both productions.Crown

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Section: Discussionmentioning

confidence: 57%

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

et al. 2011

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“…Chemical measurements (Table 2) were performed as reported by Francesca et al (2010). Glycerol, malic and lactic acid contents were determined by means of enzymatic kits (R-Biofarm, Darmstadt, Germany).…”

Section: Chemical Analysismentioning

confidence: 99%

Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area

et al. 2010

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Grapes of the "Grillo" variety, used to produce Marsala wine, were harvested from five vineyards with different climatic and agronomic parameters, in order to obtain a first mapping of lactic acid bacteria (LAB) inhabiting the production area. Marsala base wine production was followed at a large-scale, and also two experimental vinifications, with different lysozyme and SO 2 concentrations and in combination, were carried out at pilot-plant scale. LAB communities and conventional chemical parameters were periodically analysed. LAB were found on grapes at an average concentration of about 10 2 CFU g −1 which decreased during the transformation process. A total of 146 colonies were collected, but only 35 were recognized as presumptive LAB. On the basis of phenotypic differences and isolation source, 16 isolates were then subjected to genotypic identification and assembled into the following species: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Enterococcus faecium, Leuconostoc fallax and Sporolactobacillus nakayamae subsp. nakayamae. Lactococcus lactis subsp. lactis strains were the most frequently isolated during winemaking which showed the highest resistance to SO 2 and lysozyme.

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“…The flavours and chemical composition of wine are usually related to the general environmental conditions insisting on vineyards from which wine is produced [2] Many geographical factors such as climate, soil geology and composition, wild yeasts [3,4] and lactic acid bacteria [5], are able to synergistically influence wine molecular characteristics [6]. The relationship between wine quality and its specific site of production is commonly described by the French term "terroir" [7].…”

Section: Introductionmentioning

confidence: 99%

NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes

Mazzei

Francesca

Moschetti

et al. 2010

Analytica Chimica Acta

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a b s t r a c t 1 H NMR spectroscopy was employed to investigate the molecular quality of Aglianico red wines from the Campania region of Italy. The wines were obtained from three different Aglianico vineyards characterized by different microclimatic and pedological properties. In order to reach an objective evaluation of "terroir" influence on wine quality, grapes were subjected to the same winemaking procedures. The careful subtraction of water and ethanol signals from NMR spectra allowed to statistically recognize the metabolites to be employed in multivariate statistical methods: Principal Component Analysis (PCA), Discriminant Analysis (DA) and Hierarchical Clustering Analysis (HCA). The three wines were differentiated from each other by six metabolites: ␣-hydroxyisobutyrate, lactic acid, succinic acid, glycerol, ␣-fructose and ␤-d-glucuronic acid. All multivariate analyses confirmed that the differentiation among the wines were related to micro-climate, and carbonate, clay, and organic matter content of soils. Additionally, the wine discrimination ability of NMR spectroscopy combined with chemometric methods, was proved when commercial Aglianico wines, deriving from different soils, were shown to be statistically different from the studied wines. Our findings indicate that multivariate statistical elaboration of NMR spectra of wines is a fast and accurate method to evaluate the molecular quality of wines, underlining the objective relation with terroir.

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Indigenous yeast communities in the environment of “Rovello bianco” grape variety and their use in commercial white wine fermentation

Cited by 57 publications

References 42 publications

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area

NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes

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