1
|
Fazio NA, Russo N, Foti P, Pino A, Caggia C, Randazzo CL. Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts. Microorganisms 2023; 11:1338. [PMID: 37317312 DOI: 10.3390/microorganisms11051338] [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: 03/28/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/16/2023] Open
Abstract
Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and food safety. However, few studies have investigated yeasts of different genera as resources for obtaining wines with new, specific traits. Currently, based on the continuous changes in consumer demand, yeast selection within conventional Saccharomyces cerevisiae and unconventional non-Saccharomyces yeasts represents a suitable opportunity. Wine fermentation driven by indigenous yeasts, in the various stages, has achieved promising results in producing wines with desired characteristics, such as a reduced content of ethanol, SO2, and toxins, as well as an increased aromatic complexity. Therefore, the increasing interest in organic, biodynamic, natural, or clean wine represents a new challenge for the wine sector. This review aims at exploring the main features of different oenological yeasts to obtain wines reflecting the needs of current consumers in a sustainability context, providing an overview, and pointing out the role of microorganisms as valuable sources and biological approaches to explore potential and future research opportunities.
Collapse
Affiliation(s)
- Nunzio A Fazio
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
| | - Nunziatina Russo
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
- ProBioEtna Srl, Spin off University of Catania, Via S. Sofia 100, 95123 Catania, Italy
| | - Paola Foti
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
| | - Alessandra Pino
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
- ProBioEtna Srl, Spin off University of Catania, Via S. Sofia 100, 95123 Catania, Italy
| | - Cinzia Caggia
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
- ProBioEtna Srl, Spin off University of Catania, Via S. Sofia 100, 95123 Catania, Italy
| | - Cinzia L Randazzo
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
- ProBioEtna Srl, Spin off University of Catania, Via S. Sofia 100, 95123 Catania, Italy
| |
Collapse
|
2
|
Giacomini RX, Barnes Rodrigues Cerqueira M, Primel EG, Garda-Buffon J. Monitoring of mycotoxins and pesticides in winemaking. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2023. [DOI: 10.1051/ctv/ctv20233801010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
This study monitored concentrations of both pesticides 2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone, and mycotoxin ochratoxin A (OTA) in stages of the winemaking process. Sampling was carried out in the usual vinification process of red wine in a winery between the steps to obtain must and alcoholic fermentation. The highest transference of contaminants in the process occurred in the crushing step to 2,4-D (100%) and maceration to OTA and procymidone (100%). Removal of contaminants in the winemaking process corresponded to 100%, with a half-life (T1/2) longer for procymidone (216.5 h) and shorter for 2,4-D (38.5 h) and OTA (96 h). The processing factors (PFs) (0) for the contaminants, together with the data obtained, characterize winemaking as a process of reducing mycotoxin and pesticides. Results highlight the importance of fermentation to reduce contaminants and that yeasts promote detoxification
Collapse
|