Microbial Resources and Innovation in the Wine Production Sector

Berbegal, Carmen; Spano, Giuseppe; Tristezza, Mariana; Grieco, Francesco; Capozzi, Vittorio

doi:10.21548/38-2-1333

Cited by 48 publications

(44 citation statements)

References 141 publications

(161 reference statements)

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“…These findings contrast with the concept that non-Saccharomyces yeasts, in general, are sensitive to the common doses of SO 2 used in winemaking, and contest one of the fundamental reasons for using SO 2 in winemaking [2]. Moreover, due to the increasing interest in more organic wines, there is a tendency in the regulations for limiting the use of SO 2 , which have led to the search for alternative compounds to replace it [58]. Among these compounds there is chitosan, whose applicability as a microbial control agent against wine related microorganisms was recently studied [59].…”

Section: Phenotypic Characterizationmentioning

confidence: 74%

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Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

et al. 2018

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Some non-Saccharomyces yeasts, including Metschnikowia pulcherrima, have been proposed as selected starters due to their contribution for the overall aroma and chemical profiles of wines. In this work, we aimed to evaluate the genetic and phenotypic diversity of Metschnikowia pulcherrima strains isolated from different locations of Douro Wine Region, and to explore their potential as co-adjuncts of S. cerevisiae in alcoholic fermentation. For that purpose, a set of 64 M. pulcherrima isolates were used. Polymerase chain reaction (PCR) fingerprinting with M13 primers demonstrated to be an efficient tool in intraspecific discrimination of M. pulcherrima strains. No significant associations were found between genotypic profiles and either geographical origin or winery. The isolates were screened for their stress resistance ability (ethanol, SO 2 , chitosan, copper, H 2 O 2 , and Grape Juice Medium), aroma-related activities (resistance to 5, 5 , 5 -trifluor-D, L-leucine and cerulenin and β-glycosidase, β-lyase and sulfite-reductase activities) as well as other relevant technological proprieties (protease activity and biogenic amines production). M. pulcherrima response to the different enological traits evaluated was greatly strain-dependent. The most discriminant features were the ability of the strains to grow in Grape-Juice Medium (GJM) and sulfite-reductase, and their β-lyase and protease activities. The enological potential of a selected M. pulcherrima strain in mixed-culture with S. cerevisiae was also assessed in natural grape-juice of a local variety, under two nitrogen regimes. M. pulcherrima proved to be promising for future industrial application as a co-starter, lowering ethanol, acetic acid and, reported here for the first time, lowering hydrogen sulfide levels in the wines.

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Section: Phenotypic Characterizationmentioning

confidence: 74%

“…Therefore, it is of particular importance to assess yeast potential to produce these compounds contributing to the safeguarding of consumer health [58]. Two studies on biogenic amines production by five different wine yeast species [5,51] clearly showed that this attribute is species-and strain dependent.…”

Section: Phenotypic Characterizationmentioning

confidence: 99%

Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

et al. 2018

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“…Yeast immobilization offers many advantages for wine, beer, and cider production, such as a better control over yeasts, the possibility of designing reusable starter cultures, low costs, and customization of the process [5]. Nevertheless, the use of this technology in the production of fermented beverages is still limited [18] due to challenges such as the difficulty of maintaining cell viability over the process and, in the case of functional cells, also over the shelf life of the product [19,20].…”

Section: Discussionmentioning

confidence: 99%

Immobilization of Saccharomyces cerevisiae on Apple Pieces to Produce Cider

Altieri¹,

Campaniello²,

Speranza³

et al. 2019

Fermentation

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Three yeasts (Saccharomyces cerevisiae var. boulardii, a commercial probiotic yeast; S. cerevisiae W13, a wild yeast able to remove ochratoxin A; and S. cerevisiae 17, a wild yeast with promising probiotic traits) were screened for their ability to adhere on apple pieces as a function of different contact times (15–30 min). Then, apple pieces were stored at 4 °C for 15 days, and the viable count of yeasts was periodically assessed. Yeasts were able to adhere on apple pieces after 15 min (7 log cfu/g) and retained their viability throughout the refrigerated storage. In a second step, apple pieces with S. cerevisiae W13 were used to produce cider on a small scale. The variables under investigation were (a) the recycling of pieces up to 10 times and (b) the preliminary storage of pieces at 4 °C before use. Pieces used immediately after yeast immobilization could be successfully used again 10 times and gained a fermentation performance (in terms of yeast amount in cider and ethanol after 24 h) similar to that achieved by free cells. In addition, the preliminary storage of pieces at 4 °C did not affect their performances as reusable starter carriers.

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“…The vinification involves different microbiological processes, mainly alcoholic fermentation (AF) conducted by Saccharomyces cerevisiae and malolactic fermentation (MLF) conducted by lactic acid bacteria (Oenococcus oeni). These two distinctive fermentation processes represent an essential step in the improvement of the quality of red wines [81].…”

Section: Saccharomyces and Lactic Acid Bacteria Co Inoculation Vs Sementioning

confidence: 99%

Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation

Vilela

2020

Fermentation

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Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediments present in the bottle or glass, after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines are the result of a vast number of variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. Wine color, besides being provided by the grape varieties, can also be manipulated during the winemaking. One of the most important “tools” for modulating flavor and color in wines is the choice of the yeasts. During alcoholic fermentation, the wine yeasts extract and metabolize compounds from the grape must by modifying grape-derived molecules, producing flavor-active compounds, and promoting the formation of stable pigments by the production and release of fermentative metabolites that affect the formation of vitisin A and B type pyranoanthocyanins. This review covers the role of Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, on the perceived flavor and color of wines and the choice that winemakers can make by choosing to perform co-inoculation or sequential inoculation, a choice that will help them to achieve the best performance in enhancing these wine sensory qualities, avoiding spoilage and the production of defective flavor or color compounds.

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Microbial Resources and Innovation in the Wine Production Sector

Cited by 48 publications

References 141 publications

Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

Immobilization of Saccharomyces cerevisiae on Apple Pieces to Produce Cider

Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation

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