Multistarter from Organic Viticulture for Red Wine Montepulciano d’Abruzzo Production

Suzzi, Giovanna; Schirone, Maria; Sergi, Manuel; Marianella, Rosa Maria; Fasoli, G; Aguzzi, Irene; Tofalo, Rosanna

doi:10.1201/b18459-6

Cited by 9 publications

(13 citation statements)

References 55 publications

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“…These yeast species are all regularly encountered in SA grape juices, and some species have sometimes been detected in significant numbers. Furthermore, all of these non- Saccharomyces species have been isolated in countries with several wine producing regions such as Italy, France, Argentina, China, and Brazil ( Jolly et al, 2003a ; Combina et al, 2005 ; Di Maro et al, 2007 ; Lopandic et al, 2008 ; Romancino et al, 2008 ; Salinas et al, 2009 ; Sun et al, 2009 ; Suzzi et al, 2012 ; Tofalo et al, 2012 ; Weightman, 2014 ; Maturano et al, 2015 ; Morgan, 2016 ). These yeast species also differed in their ITS1-5.8S rRNA-ITS2 gene sizes, which made ARISA a suitable method to monitor their dynamics.…”

Section: Discussionmentioning

confidence: 99%

“…Eight yeast species viz. Metschnikowia pulcherrima, Pichia terricola, Starmerella bacillaris, Candida parapsilosis, Wickerhamomyces anomalus, Lachancea thermotolerans, Hanseniaspora vineae , and S. cerevisiae were selected to establish a consortium based on (i) their frequent occurrence in grape juices from SA and other wine producing regions, (ii) easy and consistent resolution in ARISA, and (iii) easy morphological detection on WL agar ( Jolly et al, 2003a ; Combina et al, 2005 ; Di Maro et al, 2007 ; Lopandic et al, 2008 ; Romancino et al, 2008 ; Salinas et al, 2009 ; Sun et al, 2009 ; Suzzi et al, 2012 ; Weightman, 2014 ; Maturano et al, 2015 ; Morgan, 2016 ). Fermentations were carried out, by inoculating the selected yeast species, in synthetic grape juice medium (pH 3.5) adapted from Bely et al (1990) and Henschke and Jiranek (1993) .…”

Section: Methodsmentioning

confidence: 99%

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The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations

2017

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Natural, also referred to as spontaneous wine fermentations, are carried out by the native microbiota of the grape juice, without inoculation of selected, industrially produced yeast or bacterial strains. Such fermentations are commonly initiated by non-Saccharomyces yeast species that numerically dominate the must. Community composition and numerical dominance of species vary significantly between individual musts, but Saccharomyces cerevisiae will in most cases dominate the late stages of the fermentation and complete the process. Nevertheless, non-Saccharomyces species contribute significantly, positively or negatively, to the character and quality of the final product. The contribution is species and strain dependent and will depend on each species or strain’s absolute and relative contribution to total metabolically active biomass, and will therefore, be a function of its relative fitness within the microbial ecosystem. However, the population dynamics of multispecies fermentations are not well understood. Consequently, the oenological potential of the microbiome in any given grape must, can currently not be evaluated or predicted. To better characterize the rules that govern the complex wine microbial ecosystem, a model yeast consortium comprising eight species commonly encountered in South African grape musts and an ARISA based method to monitor their dynamics were developed and validated. The dynamics of these species were evaluated in synthetic must in the presence or absence of S. cerevisiae using direct viable counts and ARISA. The data show that S. cerevisiae specifically suppresses certain species while appearing to favor the persistence of other species. Growth dynamics in Chenin blanc grape must fermentation was monitored only through viable counts. The interactions observed in the synthetic must, were upheld in the natural must fermentations, suggesting the broad applicability of the observed ecosystem dynamics. Importantly, the presence of indigenous yeast populations did not appear to affect the broad interaction patterns between the consortium species. The data show that the wine ecosystem is characterized by both mutually supportive and inhibitory species. The current study presents a first step in the development of a model to predict the oenological potential of any given wine mycobiome.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations

2017

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“…Several laboratory studies (e.g. Ciani et al, 2010;Di Maio et al, 2012a;Suzzi et al, 2012) have shown how the chemical composition of the fermented musts can be affected positively by the intervention of these yeasts. These results have suggested that wines enriched with novel sensory features might be obtained through this practice.…”

Section: Introductionmentioning

confidence: 99%

Candida zemplinina for Production of Wines with Less Alcohol and More Glycerol

Giaramida¹,

Ponticello²,

Maio³

et al. 2016

SAJEV

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“…This level was below the legal limit of 1.2 g/L of acetic acid (Office Internationale de la Vigne et du Vin, 2009), established as higher values of this compound, which can confer to wine a detrimental acidic flavour (Bely, Rinaldi, & Dubourdieu, 2003). The high biodiversity among H. uvarum strains was reported also by other authors (Andorrà et al, 2010;Suzzi et al, 2012;Tofalo et al, 2016) In consequence of these results, we decided to investigate the interaction between the two species testing S3 and H2 strains in mixed fermentation, by using the double-compartment fermentor pointed out by Renault et al (2013). Our aim was to evaluate the influence of physical contact between S. cerevisiae and H. uvarum strains on cell viability and strain metabolic activity.…”

Section: Discussionmentioning

confidence: 69%

Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics

Pietrafesa

Capece

Pietrafesa

et al. 2020

Yeast

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The growing trend in the wine industry is the revaluation of the role of non-Saccharomyces yeasts, promoting the use of these yeasts in association with Saccharomyces cerevisiae. Non-Saccharomyces yeasts contribute to improve wine complexity and organoleptic composition. However, the use of mixed starters needs to better understand the effect of the interaction between these species during alcoholic fermentation. The aim of this study is to evaluate the influence of mixed starter cultures, composed by combination of different S. cerevisiae and Hanseniaspora uvarum strains, on wine characteristics and to investigate the role of cell-to-cell contact on the metabolites produced during alcoholic fermentation. In the first step, three H. uvarum and two S. cerevisiae strains, previously selected, were tested during mixed fermenta

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Multistarter from Organic Viticulture for Red Wine Montepulciano d’Abruzzo Production

Cited by 9 publications

References 55 publications

The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations

The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations

Candida zemplinina for Production of Wines with Less Alcohol and More Glycerol

Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics

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