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Tufariello M, Palombi L, Baiano A, Grieco F. In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis. Food Chem 2024; 453:139702. [PMID: 38772309 DOI: 10.1016/j.foodchem.2024.139702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 04/05/2024] [Accepted: 05/14/2024] [Indexed: 05/23/2024]
Abstract
This research explored the impact of binary cereal blends [barley with durum wheat (DW) and soft wheat (CW)], four autochthonous yeast strains (9502, 9518, 14061 and 17290) and two refermentation sugar concentrations (6-9 g/L), on volatolomics (VOCs) and odour profiles of craft beers using unsupervised statistics. For the first time, we applied permutation test to select volatiles with higher significance in explaining variance among samples. The unsupervised approach on the 19 selected VOCs revealed cereal-yeast interaction to be the main source of variability and DW-9502-6/9, DW-17290-6, CW-17290-6 and CW-9518-6 being the best technological strategies. In particular, in samples DW-9502-6/9, concentrations of some of the selected volatiles were observed to be approximately three to more than seven times higher than the average. PLS-correlation between VOCs and odour profiles proved to be very useful in assessing the weight of each of the selected VOCs on the perception of odour notes.
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Affiliation(s)
- Maria Tufariello
- Institute of Sciences of Food Production, National Research Council, Prov.le, Lecce-Monteroni, 73100 Lecce, Italy
| | - Lorenzo Palombi
- Institute of Applied Physic "Nello Carrara", National Research Council, Via Madonna del Piano 10, Sesto Fiorentino, Firenze 50019, Italy.
| | - Antonietta Baiano
- Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Francesco Grieco
- Institute of Sciences of Food Production, National Research Council, Prov.le, Lecce-Monteroni, 73100 Lecce, Italy
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2
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Romano G, Taurino M, Gerardi C, Tufariello M, Lenucci M, Grieco F. Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content. Foods 2024; 13:312. [PMID: 38254613 PMCID: PMC10815507 DOI: 10.3390/foods13020312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
Grape variety, quality, geographic origins and phytopathology can influence the amount of polyphenols that accumulate in grape tissues. Polyphenols in wine not only shape their organoleptic characteristics but also significantly contribute to the positive impact that this beverage has on human health. However, during the winemaking process, the total polyphenol content is substantially reduced due to the adsorption onto yeast wall polymers and subsequent lees separation. Despite this, limited information is available regarding the influence of the yeast starter strain on the polyphenolic profile of wine. To address this issue, a population consisting of 136 Saccharomyces cerevisiae strains was analyzed to identify those with a diminished ability to adsorb polyphenols. Firstly, the reduction in concentration of polyphenolic compounds associated to each strain was studied by assaying Total Phenolic Content (TPC) and Trolox Equivalent Antioxidant Capacity (TEAC) in the wines produced by micro-scale must fermentation. A total of 29 strains exhibiting a TPC and TEAC reduction ≤ 50%, when compared to that detected in the utilized grape must were identified and the nine most-promising strains were further validated by larger-scale vinification. Physico-chemical analyses of the resulting wines led to the identification of four strains, namely ITEM6920, ITEM9500, ITEM9507 and ITEM9508 which showed, compared to the control wine, a TPC and TEAC reduction ≤ 20 in the produced wines. They were denoted by a significant (p < 0.05) increased amount of anthocyanin, quercetin and trans-coutaric acid, minimal volatile acidity (<0.2 g/L), absence of undesirable metabolites and a well-balanced volatile profile. As far as we know, this investigation represents the first clonal selection of yeast strains aimed at the identifying "functional" fermentation starters, thereby enabling the production of regional wines with enriched polyphenolic content.
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Affiliation(s)
- Giuseppe Romano
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Marco Taurino
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Carmela Gerardi
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Maria Tufariello
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Marcello Lenucci
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Prov. Lecce-Monteroni, 73100 Lecce, Italy;
| | - Francesco Grieco
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
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3
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Guerrini S, Barbato D, Mangani S, Ganucci D, Buscioni G, Galli V, Triossi A, Granchi L. Management of in-Amphora "Trebbiano Toscano" Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile. Foods 2023; 12:2372. [PMID: 37372582 DOI: 10.3390/foods12122372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/08/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
The use of earthenware amphorae in winemaking can give wines unique attributes enhancing their typicity. Therefore, in this study, spontaneous and inoculated in-amphora fermentations of Trebbiano Toscano grape must were monitored to assess the Saccharomyces cerevisiae strains occurring in each fermentation as well as the chemical characteristics of the wines. Strain typing via Interdelta analyses pointed out that the commercial starters did not dominate, showing 24% and 13% implantation percentages, and that 20 indigenous strains were present at different percentages, ranging from 2 to 20%, in inoculated and spontaneous fermentations. The assessment of the technical characteristics of the indigenous strains via fermentations at lab and pilot scale (20 L amphorae) and the sensory analysis of the experimental wines allowed for the selection of two indigenous strains to be used as starter cultures in comparison to a commercial strain in 300-L-amphorae vinifications in the cellar. The observed fermentative performances and sensory analysis of the experimental wines highlighted that one indigenous S. cerevisiae strain dominated the process and conferred distinctive sensory characteristics to the Trebbiano Toscano wine, demonstrating its effectiveness in managing the in-amphora fermentations. In addition, the results demonstrated the ability of amphorae to protect the polyphenolic compounds from oxidation during wine ageing. Indeed, the concentration of both hydroxycinnamic acids and flavonols decreased, with an average reduction of 30% and 14%, respectively, while hydroxybenzoic acids remained unchanged.
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Affiliation(s)
- Simona Guerrini
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, via Santo Spirito, 14-50125 Florence, Italy
| | - Damiano Barbato
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, via Santo Spirito, 14-50125 Florence, Italy
| | - Silvia Mangani
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, via Santo Spirito, 14-50125 Florence, Italy
| | - Donatella Ganucci
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura, 13-50145 Florence, Italy
| | - Giacomo Buscioni
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, via Santo Spirito, 14-50125 Florence, Italy
| | - Viola Galli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura, 13-50145 Florence, Italy
| | | | - Lisa Granchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura, 13-50145 Florence, Italy
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4
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Microbial Resources and Sparkling Wine Differentiation: State of the Arts. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and safety of the final product. Nowadays, the management of the employed microbial resource is highly requested by stakeholders, because of the increasing economic importance of this oenological sector. Here, we report an overview of the production processes of sparkling wine and the main characterisation criteria to select Saccharomyces and non-Saccharomyces strains appropriate for the preparation of commercial starter cultures dedicated to the primary and, in particular, the secondary fermentation of sparkling wines. We also focused on the possible uses of selected indigenous strains to improve the unique traits of sparkling wines from particular productive areas. In summary, the sparkling wine industry will get an important advantage from the management of autochthonous microbial resources associated with vineyard/wine microbial diversity.
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Ayoub MJ, Legras JL, Abi-Nakhoul P, Nguyen HV, Saliba R, Gaillardin C. Lebanon's Native Oenological Saccharomyces cerevisiae Flora: Assessment of Different Aspects of Genetic Diversity and Evaluation of Winemaking Potential. J Fungi (Basel) 2021; 7:jof7080678. [PMID: 34436217 PMCID: PMC8398109 DOI: 10.3390/jof7080678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/27/2021] [Accepted: 08/13/2021] [Indexed: 11/16/2022] Open
Abstract
A total of 296 isolates of Saccharomyces cerevisiae sampled from naturally fermenting grape musts from various locations in Lebanon were typed by interdelta fingerprinting. Of these, 88 isolates were compared with oenological strains originating from various countries, using microsatellite characterization at six polymorphic loci. These approaches evidenced a large diversity of the natural oenological Lebanese flora over the territory as well as in individual spontaneous fermentations. Several cases of dominance and perenniality of isolates were observed in the same wineries, where fermentations appeared to involve lineages of sibling isolates. Our work thus evidenced a “winery effect” on strains’ relatedness. Similarly, related or identical strains were also detected in vicinal wineries, suggesting strain circulation within small geographical areas and a further “vicinity effect”. Moreover, and despite its diversity, the Lebanese flora seemed interrelated, on the basis of microsatellite loci analysis, in comparison to worldwide communities. We finally tested the ability of 21 indigenous strains to act as potential starters for winemaking. Seven of them passed our pre-selection scheme and two of them at least may be good candidates for use provided pilot-scale assays confirm their suitability.
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Affiliation(s)
- Marie-José Ayoub
- Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon; (P.A.-N.); (R.S.)
- Correspondence:
| | - Jean-Luc Legras
- SPO, University of Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France;
- CIRM-Levures, SPO, University of Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France;
| | - Pierre Abi-Nakhoul
- Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon; (P.A.-N.); (R.S.)
| | - Huu-Vang Nguyen
- CIRM-Levures, SPO, University of Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France;
| | - Rachad Saliba
- Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon; (P.A.-N.); (R.S.)
| | - Claude Gaillardin
- AgroParisTech, Micalis UMR 1319, CBAI, F-78850 Thiverval-Grignon, France;
- INRA, Micalis UMR 1319, CBAI, F-78850 Thiverval-Grignon, France
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Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients. Foods 2021; 10:foods10081831. [PMID: 34441608 PMCID: PMC8391379 DOI: 10.3390/foods10081831] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/03/2021] [Accepted: 08/05/2021] [Indexed: 01/25/2023] Open
Abstract
Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.
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Tufariello M, Rizzuti A, Palombi L, Ragone R, Capozzi V, Gallo V, Mastrorilli P, Grieco F. Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108099] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The inoculation of grape juice with Saccharomyces cerevisiae strains selected from indigenous yeast populations can be a suitable tool to control alcoholic fermentation, contributing to producing wines with typical flavor and aroma and, hence, the demand for native starter cultures is increasing. However, since low amounts of indigenous yeast biomasses are usually required for local winemaking, the industrial production of these yeasts can be expensive. Therefore, in this study, after selecting an indigenous S. cerevisiae strain based on relevant oenological and technological features, a pilot-plant for easy and rapid production of fresh yeast biomass directly in a winery located in Tuscany, was exploited. The selected yeast strain was used as a starter to carry out 25 and 100 hL fermentations and its enological performance was compared with that of the commercial starter normally used in the winery. Chemical and sensory analysis of the resulting wines showed that they differentiated according to the used yeast strain, with the wines produced by the indigenous S. cerevisiae strain being characterized by a distinctive aromatic and sensory profile. In conclusion, the pilot-plant effectively resulted in producing fresh yeast starter cultures in the winery to be successfully used to carry out alcoholic fermentations.
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Tufariello M, Capozzi V, Spano G, Cantele G, Venerito P, Mita G, Grieco F. Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy). Microorganisms 2020; 8:E726. [PMID: 32414096 PMCID: PMC7285497 DOI: 10.3390/microorganisms8050726] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 05/01/2020] [Accepted: 05/08/2020] [Indexed: 01/11/2023] Open
Abstract
The employment of multi-species starter cultures has growing importance in modern winemaking for improving the complexity and wine attributes. The assessment of compatibility for selected species/strains at the industrial-scale is crucial to assure the quality and the safety associated with fermentations. An aspect particularly relevant when the species belong to non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three categories with different biological characteristics and oenological significance. To the best of our knowledge, the present report is the first study regarding the utilization of a combined starter culture composed of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. More in-depth, this work investigated the oenological potential of the autochthonous characterized strains from the Apulian region (Southern Italy), Candida zemplinina (syn. Starmerella bacillaris) 35NC1, S. cerevisiae (NP103), and L. plantarum (LP44), in co-inoculation following a complete scale-up scheme. Microbial dynamics, fermentative profiles and production of volatile secondary compounds were assessed in lab-scale micro-vinification tests and then the performances of the mixed starter formulation were further evaluated by pilot-scale wine production. The above results were finally validated by performing an industrial-scale vinification on 100HL of Negroamaro cultivar grape must. The multi-starter formulation was able to rule the different stages of the fermentation processes effectively, and the different microbial combinations enhanced the organoleptic wine features to different extents. The findings indicated that the simultaneous inoculation of the three species affect the quality and quantity of several volatile compounds, confirming that the complexity of the wine can reflect the complexity of the starter cultures. Moreover, the results underlined that the same mixed culture could differently influence wine quality when tested at the lab-, pilot- and industrial-scale. Finally, we highlighted the significance of employment non-Saccharomyces and L. plantarum, together with S. cerevisiae, autochthonous strains in the design of custom-made starter culture formulation for typical regional wine production with pronounced unique quality.
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Affiliation(s)
- Maria Tufariello
- Institute of Sciences of Food Production, National Research Council, 73100 Lecce, Italy;
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council, c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy;
| | - Giuseppe Spano
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, 71121 Foggia, Italy;
| | | | - Pasquale Venerito
- Center for Research, Experimentation and Training in Agriculture “Basile Caramia”, 70010 Locorotondo, Italy;
| | - Giovanni Mita
- Institute of Sciences of Food Production, National Research Council, 73100 Lecce, Italy;
| | - Francesco Grieco
- Institute of Sciences of Food Production, National Research Council, 73100 Lecce, Italy;
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Russo P, Tufariello M, Renna R, Tristezza M, Taurino M, Palombi L, Capozzi V, Rizzello CG, Grieco F. New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines. Microorganisms 2020; 8:E628. [PMID: 32357569 PMCID: PMC7285007 DOI: 10.3390/microorganisms8050628] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 04/20/2020] [Accepted: 04/20/2020] [Indexed: 01/05/2023] Open
Abstract
In this investigation, we explored the oenological significance of Candida zemplinina (syn. Starmerella bacillaris) isolates from Apulian grape musts. Moreover, we provide the first evidence of the impact of different C. zemplinina strains on the wine aromatic properties tested as monocultures. We described the diversity of C. zemplinina strains isolated from grapes and the variability of 'volatile' phenotypes associated with this intraspecific variability. Thirty-three isolates were characterized at strain level by PCR-based approach and, among these, 16 strains were identified and then tested by microfermentation tests carried out in grape must. Analyzed strains were low producers of acetic acid and hydrogen sulphide, not able to decarboxylate a panel of representative amino acids, whereas they showed fructophilic character and significant glycerol production. Volatile profiles of produced wines were investigated by gas chromatography-mass spectrometry. The Odor Activity Values of all molecules were calculated and 12 compounds showed values above their odor thresholds. Two selected strains (35NC1 and 15PR1) could be considered as possible starter cultures since they were able to positively affect the sensory properties of obtained wine. This report firstly supplies evidence on the strain-specific impact of different C. zemplinina strains on the final aroma of produced wines.
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Affiliation(s)
- Pasquale Russo
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, 71121 Foggia, Italy
| | - Maria Tufariello
- CNR—Institute of Sciences of Food Production (ISPA), via Prov.le, Lecce-Monteroni, 73100 Lecce, Italy; (M.T.); (M.T.); (M.T.)
| | - Raffaela Renna
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, 70126 Bari, Italy; (R.R.); (C.G.R.)
| | - Mariana Tristezza
- CNR—Institute of Sciences of Food Production (ISPA), via Prov.le, Lecce-Monteroni, 73100 Lecce, Italy; (M.T.); (M.T.); (M.T.)
| | - Marco Taurino
- CNR—Institute of Sciences of Food Production (ISPA), via Prov.le, Lecce-Monteroni, 73100 Lecce, Italy; (M.T.); (M.T.); (M.T.)
| | - Lorenzo Palombi
- CNR—Institute for Applied Physics ‘Nello Carrara” (IFAC), Via Madonna del Piano 10, Sesto Fiorentino, 50019 Firenze, Italy;
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy;
| | - Carlo G. Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, 70126 Bari, Italy; (R.R.); (C.G.R.)
| | - Francesco Grieco
- CNR—Institute of Sciences of Food Production (ISPA), via Prov.le, Lecce-Monteroni, 73100 Lecce, Italy; (M.T.); (M.T.); (M.T.)
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Preliminary Characterization of Yeasts from Bombino Bianco, a Grape Variety of Apulian Region, and Selection of an Isolate as a Potential Starter. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5040102] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Eighty-seven yeasts were isolated from Bombino bianco, a white grape variety from Apulian Region (Southern Italy). The isolates were characterized for the splitting of arbutin, the hydrolysis of pectins, sulphite production, the resistance to acetic acid, SO2, and ethanol. An enhanced arbutin splitting (β-glucosidase) and a moderate pectolytic activity were found. Concerning ethanol resistance, the most of yeast population showed a low-to-moderate resistance, but some isolates, identified as Saccharomyces cerevisiae, were able to grow in presence of 15% v/v of ethanol. Four isolates were selected (coded as 43D, 44D, 45D, and 46D), studied for their ability to decarboxylate amino acids and used in small-scale fermentation trial; for this last experiment a reference strain was used (S. cerevisiae EC1118). This experiment suggested the existence of an isolate (S. cerevisiae 46D) with interesting traits and performances, which could be potentially proposed as a starter for Bombino bianco.
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Tufariello M, Maiorano G, Rampino P, Spano G, Grieco F, Perrotta C, Capozzi V, Grieco F. Selection of an autochthonous yeast starter culture for industrial production of Primitivo “Gioia del Colle” PDO/DOC in Apulia (Southern Italy). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.067] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Vaudano E, Quinterno G, Costantini A, Pulcini L, Pessione E, Garcia-Moruno E. Yeast distribution in Grignolino grapes growing in a new vineyard in Piedmont and the technological characterization of indigenous Saccharomyces spp. strains. Int J Food Microbiol 2018; 289:154-161. [PMID: 30245288 DOI: 10.1016/j.ijfoodmicro.2018.09.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 09/14/2018] [Accepted: 09/17/2018] [Indexed: 10/28/2022]
Abstract
The aim of this study was to characterize the yeast consortium isolated from Grignolino grapes in a newly planted vineyard in Piedmont (Italy) via analysis of the intra-vineyard yeast distribution of grape samples from single rows. A two-phase approach allowed the identification of culturable yeasts present on grape skins and, through an enriching procedure via grape fermentation, the isolation of low frequency non-Saccharomyces and Saccharomyces spp. fermentative species, including S. paradoxus, which is highly unusual during grape fermentation, along with the intra-specific characterization of S. cerevisiae isolates. Culture-based molecular techniques revealed a grape yeast microbiota formed by (in order of abundance) Hanseniaspora uvarum, the yeast-like fungus Aerobasidium pullulans, Candida zemplinina, Pichia kluyveri, Candida californica, Curvibasidium cygneicollum, Meyerozima caribbica, Rhodotorula babjevae, Metschnikowia pulcherrima and Cryptococcus flavescens. Technological properties of isolated Saccharomyces spp. strains were analysed, identifying strains, including S. paradoxus, potentially suitable as an ecotypical starter for territorial wines.
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Affiliation(s)
- Enrico Vaudano
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di Ricerca Viticoltura ed Enologia, Via Pietro Micca 35, 14100 Asti, Italy.
| | - Giorgia Quinterno
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di Ricerca Viticoltura ed Enologia, Via Pietro Micca 35, 14100 Asti, Italy
| | - Antonella Costantini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di Ricerca Viticoltura ed Enologia, Via Pietro Micca 35, 14100 Asti, Italy
| | - Laura Pulcini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di Ricerca Viticoltura ed Enologia, Via Pietro Micca 35, 14100 Asti, Italy
| | - Enrica Pessione
- Università di Torino - Dipartimento di Scienze della Vita e Biologia dei Sistemi, Via Accademia Albertina 13, 10123 Torino, Italy
| | - Emilia Garcia-Moruno
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di Ricerca Viticoltura ed Enologia, Via Pietro Micca 35, 14100 Asti, Italy
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Roscini L, Tristezza M, Corte L, Colabella C, Perrotta C, Rampino P, Robert V, Vu D, Cardinali G, Grieco F. Early Ongoing Speciation of Ogataea uvarum Sp. Nov. Within the Grape Ecosystem Revealed by the Internal Variability Among the rDNA Operon Repeats. Front Microbiol 2018; 9:1687. [PMID: 30123190 PMCID: PMC6085423 DOI: 10.3389/fmicb.2018.01687] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Accepted: 07/06/2018] [Indexed: 11/13/2022] Open
Abstract
A yeast strain was isolated during a study on vineyard-associated yeast strains from Apulia in Southern Italy. ITS and LSU D1/D2 rDNA sequences showed this strain not to belong to any known species and was described as the type strain of Ogataea uvarum sp. nov., a close relative of O. philodendri. Several secondary peaks appeared in the sequences, suggesting internal heterogeneity among the copies of the rDNA. This hypothesis was tested by sequencing single clones of the marker region. The analyses showed different levels of variability throughout the operon with differences between the rRNA encoding genes and the internally transcribed regions. O. uvarum and O. philodendri share high frequency variants, i.e., variants frequently found in many clones, whereas there is a large variability of the low frequency polymorphisms, suggesting that the mechanism of homogenization is more active with the former than with the latter type of variation. These findings indicate that low frequency variants are detected in Sanger sequencing as secondary peaks whereas in Next Generation Sequencing (NGS) of metagenomics DNA would lead to an overestimate of the alpha diversity. For the first time in our knowledge, this investigation shed light on the variation of the copy number of the rDNA cistron during the yeast speciation process. These polymorphisms can be used to investigate on the processes occurring in these taxonomic markers during the separation of fungal species, it being a genetic process highly frequent in the complex microbial ecosystem existing in grape, must and wine.
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Affiliation(s)
- Luca Roscini
- Department of Pharmaceutical Sciences – Microbiology, University of Perugia, Perugia, Italy
| | - Mariana Tristezza
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Lecce, Italy
| | - Laura Corte
- Department of Pharmaceutical Sciences – Microbiology, University of Perugia, Perugia, Italy
| | - Claudia Colabella
- Department of Pharmaceutical Sciences – Microbiology, University of Perugia, Perugia, Italy
| | - Carla Perrotta
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Lecce, Italy
| | - Patrizia Rampino
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Lecce, Italy
| | - Vincent Robert
- Bioinformatics Unit, Westerdijk Fungal Biodiversity Institute, Utrecht, Netherlands
| | - Duong Vu
- Bioinformatics Unit, Westerdijk Fungal Biodiversity Institute, Utrecht, Netherlands
| | - Gianluigi Cardinali
- Department of Pharmaceutical Sciences – Microbiology, University of Perugia, Perugia, Italy
- Centre of Excellence on Nanostructured Innovative Materials (CEMIN), Department of Chemistry Biology and Biotechnology, University of Perugia, Perugia, Italy
| | - Francesco Grieco
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Lecce, Italy
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15
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Tempère S, Marchal A, Barbe JC, Bely M, Masneuf-Pomarede I, Marullo P, Albertin W. The complexity of wine: clarifying the role of microorganisms. Appl Microbiol Biotechnol 2018; 102:3995-4007. [PMID: 29552694 DOI: 10.1007/s00253-018-8914-8] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 03/01/2018] [Accepted: 03/02/2018] [Indexed: 12/21/2022]
Abstract
The concept of wine complexity has gained considerable interest in recent years, both for wine consumers and wine scientists. As a consequence, some research programs concentrate on the factors that could improve the perceived complexity of a wine. Notably, the possible influence of microbiological factors is particularly investigated. However, wine complexity is a multicomponent concept not easily defined. In this review, we first describe the actual knowledge regarding wine complexity, its perception, and wine chemical composition. In particular, we emphasize that, contrary to expectations, the perception of wine complexity is not related to wine chemical complexity. Then, we review the impact of wine microorganisms on wine complexity, with a specific focus on publications including sensory analyses. While microorganisms definitively can impact wine complexity, the underlying mechanisms and molecules are far from being deciphered. Finally, we discuss some prospective research fields that will help improving our understanding of wine complexity, including perceptive interactions, microbial interactions, and other challenging phenomena.
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Affiliation(s)
- Sophie Tempère
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France
| | - Axel Marchal
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France
| | - Jean-Christophe Barbe
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France.,Bordeaux Sciences Agro, 33170, Gradignan, France
| | - Marina Bely
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France
| | - Isabelle Masneuf-Pomarede
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France.,Bordeaux Sciences Agro, 33170, Gradignan, France
| | - Philippe Marullo
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France.,Biolaffort, 33100, Bordeaux, France
| | - Warren Albertin
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France. .,ENSCBP, Bordeaux INP, 33600, Pessac, France.
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16
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Petruzzi L, Bevilacqua A, Corbo MR, Speranza B, Capozzi V, Sinigaglia M. A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety. J Food Sci 2016; 82:124-133. [PMID: 27871123 DOI: 10.1111/1750-3841.13549] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2016] [Revised: 09/11/2016] [Accepted: 10/08/2016] [Indexed: 11/30/2022]
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 H2 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%).
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Affiliation(s)
- Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Vittorio Capozzi
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
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17
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García M, Greetham D, Wimalasena T, Phister T, Cabellos J, Arroyo T. The phenotypic characterization of yeast strains to stresses inherent to wine fermentation in warm climates. J Appl Microbiol 2016; 121:215-33. [DOI: 10.1111/jam.13139] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 02/05/2016] [Accepted: 03/11/2016] [Indexed: 11/30/2022]
Affiliation(s)
- M. García
- Departamento de Calidad Agroalimentaria; IMIDRA; Alcalá de Henares Spain
| | - D. Greetham
- Bioenergy & Brewing Science; School of Biosciences; University of Nottingham; Loughborough UK
| | - T.T. Wimalasena
- Bioenergy & Brewing Science; School of Biosciences; University of Nottingham; Loughborough UK
| | | | - J.M. Cabellos
- Departamento de Calidad Agroalimentaria; IMIDRA; Alcalá de Henares Spain
| | - T. Arroyo
- Departamento de Calidad Agroalimentaria; IMIDRA; Alcalá de Henares Spain
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18
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Tristezza M, Tufariello M, Capozzi V, Spano G, Mita G, Grieco F. The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production. Front Microbiol 2016; 7:670. [PMID: 27242698 PMCID: PMC4860541 DOI: 10.3389/fmicb.2016.00670] [Citation(s) in RCA: 98] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Accepted: 04/22/2016] [Indexed: 11/13/2022] Open
Abstract
In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising the general quality and safety of the oenological products. In fact, several non-Saccharomyces yeasts are already commercialized as oenological starter cultures to be used in combination with Saccharomyces cerevisiae, while several others are the subject of various studies to evaluate their application. Our aim, in this study was to assess, for the first time, the oenological potential of H. uvarum in mixed cultures (co-inoculation) and sequential inoculation with S. cerevisiae for industrial wine production. Three previously characterized H. uvarum strains were separately used as multi-starter together with an autochthonous S. cerevisiae starter culture in lab-scale micro-vinification trials. On the basis of microbial development, fermentation kinetics and secondary compounds formation, the strain H. uvarum ITEM8795 was further selected and it was co- and sequentially inoculated, jointly with the S. cerevisiae starter, in a pilot scale wine production. The fermentation course and the quality of final product indicated that the co-inoculation was the better performing modality of inoculum. The above results were finally validated by performing an industrial scale vinification The mixed starter was able to successfully dominate the different stages of the fermentation process and the H. uvarum strain ITEM8795 contributed to increasing the wine organoleptic quality and to simultaneously reduce the volatile acidity. At the best of our knowledge, the present report is the first study regarding the utilization of a selected H. uvarum strain in multi-starter inoculation with S. cerevisiae for the industrial production of a wine. In addition, we demonstrated, at an industrial scale, the importance of non-Saccharomyces in the design of tailored starter cultures for typical wines.
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Affiliation(s)
- Mariana Tristezza
- Consiglio Nazionale delle Ricerche–Institute of Sciences of Food ProductionLecce, Italy
| | - Maria Tufariello
- Consiglio Nazionale delle Ricerche–Institute of Sciences of Food ProductionLecce, Italy
| | - Vittorio Capozzi
- Department of the Sciences of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Giuseppe Spano
- Department of the Sciences of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Giovanni Mita
- Consiglio Nazionale delle Ricerche–Institute of Sciences of Food ProductionLecce, Italy
| | - Francesco Grieco
- Consiglio Nazionale delle Ricerche–Institute of Sciences of Food ProductionLecce, Italy
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19
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Tristezza M, di Feo L, Tufariello M, Grieco F, Capozzi V, Spano G, Mita G, Grieco F. Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.064] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Garofalo C, Tristezza M, Grieco F, Spano G, Capozzi V. From grape berries to wine: population dynamics of cultivable yeasts associated to “Nero di Troia” autochthonous grape cultivar. World J Microbiol Biotechnol 2016; 32:59. [DOI: 10.1007/s11274-016-2017-4] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2015] [Accepted: 01/20/2016] [Indexed: 10/22/2022]
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21
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Capozzi V, Garofalo C, Chiriatti MA, Grieco F, Spano G. Microbial terroir and food innovation: The case of yeast biodiversity in wine. Microbiol Res 2015; 181:75-83. [DOI: 10.1016/j.micres.2015.10.005] [Citation(s) in RCA: 129] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2015] [Revised: 10/05/2015] [Accepted: 10/12/2015] [Indexed: 12/30/2022]
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22
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Nemcová K, Breierová E, Vadkertiová R, Molnárová J. The diversity of yeasts associated with grapes and musts of the Strekov winegrowing region, Slovakia. Folia Microbiol (Praha) 2014; 60:103-9. [DOI: 10.1007/s12223-014-0347-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2014] [Accepted: 09/10/2014] [Indexed: 10/24/2022]
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23
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Tufariello M, Chiriatti MA, Grieco F, Perrotta C, Capone S, Rampino P, Tristezza M, Mita G, Grieco F. Influence of autochthonous Saccharomyces cerevisiae strains on volatile profile of Negroamaro wines. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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24
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Tofalo R, Perpetuini G, Fasoli G, Schirone M, Corsetti A, Suzzi G. Biodiversity study of wine yeasts belonging to the “terroir” of Montepulciano d'Abruzzo “Colline Teramane” revealed Saccharomyces cerevisiae strains exhibiting atypical and unique 5.8S-ITS restriction patterns. Food Microbiol 2014; 39:7-12. [DOI: 10.1016/j.fm.2013.10.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2013] [Revised: 09/24/2013] [Accepted: 10/01/2013] [Indexed: 11/28/2022]
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25
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Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy. Int J Microbiol 2014; 2014:897428. [PMID: 24672552 PMCID: PMC3942102 DOI: 10.1155/2014/897428] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2013] [Accepted: 10/16/2013] [Indexed: 11/17/2022] Open
Abstract
The characterization of autochthonous Saccharomyces cerevisiae strains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typical regional wines. In fact, indigenous yeasts are better tailored to a particular must and because of this they are able to praise the peculiarities of the derived wine. The present study described the biodiversity of indigenous S. cerevisiae strains isolated from natural must fermentations of an ancient and recently rediscovered Apulian grape cultivar, denoted as "Susumaniello." The yeast strains denoted by the best oenological and technological features were identified and their fermentative performances were tested by either laboratory assay. Five yeast strains showed that they could be excellent candidates for the production of industrial starter cultures, since they dominated the fermentation process and produced wines characterized by peculiar oenological and organoleptic features.
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26
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Navarrete-Bolaños J, Fato-Aldeco E, Gutiérrez-Moreno K, Botello-Álvarez J, Jiménez-Islas H, Rico-Martínez R. A Strategy to Design Efficient Fermentation Processes for Traditional Beverages Production: Prickly Pear Wine. J Food Sci 2013; 78:M1560-M1568. [DOI: 10.1111/1750-3841.12237] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2013] [Accepted: 07/16/2013] [Indexed: 11/27/2022]
Affiliation(s)
- J.L. Navarrete-Bolaños
- Dept. de Ingeniería Química-Bioquímica; Instituto Tecnológico de Celaya, Av. Tecnológico s/n; C.P. 38010 Celaya Gto. Mexico
| | - E. Fato-Aldeco
- Dept. de Ingeniería Química-Bioquímica; Instituto Tecnológico de Celaya, Av. Tecnológico s/n; C.P. 38010 Celaya Gto. Mexico
| | - K. Gutiérrez-Moreno
- Dept. de Ingeniería Química-Bioquímica; Instituto Tecnológico de Celaya, Av. Tecnológico s/n; C.P. 38010 Celaya Gto. Mexico
| | - J.E. Botello-Álvarez
- Dept. de Ingeniería Química-Bioquímica; Instituto Tecnológico de Celaya, Av. Tecnológico s/n; C.P. 38010 Celaya Gto. Mexico
| | - H. Jiménez-Islas
- Dept. de Ingeniería Química-Bioquímica; Instituto Tecnológico de Celaya, Av. Tecnológico s/n; C.P. 38010 Celaya Gto. Mexico
| | - R. Rico-Martínez
- Dept. de Ingeniería Química-Bioquímica; Instituto Tecnológico de Celaya, Av. Tecnológico s/n; C.P. 38010 Celaya Gto. Mexico
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27
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Navarrete-Bolaños JL. Improving traditional fermented beverages: How to evolve from spontaneous to directed fermentation. Eng Life Sci 2012. [DOI: 10.1002/elsc.201100128] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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28
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Tello J, Cordero-Bueso G, Aporta I, Cabellos J, Arroyo T. Genetic diversity in commercial wineries: effects of the farming system and vinification management on wine yeasts. J Appl Microbiol 2012; 112:302-15. [DOI: 10.1111/j.1365-2672.2011.05202.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Massera A, Assof M, Sturm ME, Sari S, Jofré V, Cordero-Otero R, Combina M. Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature. ANN MICROBIOL 2011. [DOI: 10.1007/s13213-011-0271-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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