Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with "Winery Effect"

The yeast Saccharomyces cerevisiae ensures successful fermentation in winemaking, although the persistent use of commercial strains lead to the loss of aroma complexity of wines. Hence, the research of indigenous S. cerevisiae with proper oenological features and well adapted to specific wine-growing areas become of great interest for winemakers. Here, 206 pure cultures of S. cerevisiae were isolated from two wineries during a two-year sampling campaign and bio-typed through interdelta sequences analyses with the aim to evaluate the occurrence and persistence of the S. cerevisiae wild population linked to each winery. Both wineries belong to the same Verdicchio DOC wine area (Castelli di Jesi), and never used commercial yeasts during fermentation. Results showed 19 different biotypes with a specific population of S. cerevisiae in each winery, without cross-contamination with each other and with commercial starter strains. Moreover, inside each winery a persistence of some dominant biotypes was observed over time (three biotypes in winery 1; 95% of isolates in the two years and one biotype in winery 2; 20% of isolates in the two years), indicating a sort of "winery-effect". The evaluation of S. cerevisiae populations for the oenological characters by microfermentations showed a proper and well distinct aromatic imprinting on the resulted wines supporting the concept of "winery effect".

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

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.

Impact of Iron oxide nanoparticles on sustainable production of biogas through anaerobic co-digestion of chicken waste and wastewater

As The effect of iron oxide nanoparticles (IONPs) on the anaerobic co-digestion (AD) of olive mill wastewater and chicken manure was investigated. In mesophilic conditions, biogas yield, methane (CH4) content, the removal efficiency of TS, VS., acidification and hydrolysis percentage, and contaminant removal efficiency were investigated. Supplementing AD with IONPs at a concentration of 20 mg/g VS. > IONPs and INOPs >30 mg/g VS. causes an inhibitor impact on biogas, methane generation, and hydrolysis. Furthermore, implantation with 20–30 mg of IONPs/kg VS. has induced an equivalent favorable impact, with hydrolysis percentages reaching roughly 7.2%–15.1% compared to the control test, in addition to a 1.3%–4.2% enhancement in methane generation yield. The maximum acidification concentration after five days of the incubation of 1,084, 9,463, and 760 g/L was attained with IONPs dosages of 25, 30, and 20 mg/g VS., respectively, compared to 713 g/L obtained with the control test. The results have illustrated that supplementing AD with a specific concentration of IONPs (20–30 mg/g VS.) has a significant effect and enhances the inhibitor removal efficiency, most possibly due to the small surface area of IONP particles. The resultant increase in the active surface area enhances the enzyme diffusion within the substrate. This study provides new data specifying the enhancement of iron oxide nanoparticles (IONPs) and identifies the impact of IONP doses at various concentrations on the AD of olive mill wastewater and chicken waste.