Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy

Tristezza, Mariana; Vetrano, Cosimo; Bleve, Gianluca; Spano, Giuseppe; Capozzi, Vittorio; Logrieco, A.; Mita, Giovanni; Grieco, Francesco

doi:10.1016/j.fm.2013.07.001

Cited by 90 publications

(65 citation statements)

References 59 publications

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“…Moreover, the frequency (F9) and the incidence (I') were calculated according to Tristezza et al (2013). ANOVA and Fisher's least significant difference (LSD) test were performed to assess the main effects of the investigated factors (Cordero Bueso et al, 2011a) using StatGraphics Centurion XVI statistical package.…”

Section: Methodsmentioning

confidence: 99%

The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas

et al. 2015

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The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas analyses, the year of isolation (vintage) proved to be a factor that significantly affected the biodiversity of the yeast species, whereas the geographical site (terroir) was not. Seventy-five per cent of S. cerevisiae isolates gathered in a unique cluster at a similarity level of 82 %, while the remaining 25 % were separated into minor groups without any evident relationship between d-PCR profile and territory, year or source of isolation. However, in six cases a similar strain appeared at the harvesting time both in Franciacorta and Oltrepò Pavese areas, whereas surprisingly no strain was reisolated in the same vineyard or cellar for consecutive years. INTRODUCTIONIn winemaking, yeasts are essential for the transformation of grape sugars into ethanol and carbon dioxide through alcoholic fermentation; nonetheless, due to their specific enzymic activities and cell autolysis, they can also generate typical sensorial characteristics in wine, like secondary flavours and smoothness (Romano et al., 2003a). Although selected Saccharomyces strains are usually added by oenologists as starter cultures to control the fermentative process, several micro-organisms enter the must from the vineyard environment, winery facilities and cellar equipment, and these can affect the quality of the end product. Nowadays, for a certain style of wines, the use of the 'so called' autochthonous yeasts is considered essential in providing for the valorization and preservation of the environmental microbial biodiversity (Pretorius, 2000). In 3These authors contributed equally to this paper.Abbreviations: ADY, active dry yeast; CE, capillary electrophoresis; ITS, internal transcribed spacer; LSD, least significant difference; PCA, principal component analysis; UPGMA, unweighted pair group method with arithmetic means.

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Section: Methodsmentioning

confidence: 99%

The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas

et al. 2015

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“…Commercial starter cultures of S. cerevisiae are routinely used to i) accomplish the AF, ii) produce desirable metabolites and iii) avoid the possible negative effects associated with the development of indigenous microorganisms and/or with spontaneous fermentations (Belda et al, 2017;Spano et al, 2010;Capozzi & Spano, 2011;Tristezza et al, 2013). Nevertheless, in some cases there are advantageous oenological traits associated with spontaneous fermentations, such as the development of a specific sensory character.…”

Section: Product Innovationmentioning

confidence: 99%

“…However, the growth of certain non-Saccharomyces strains in grape musts can cause the development of antagonistic interactions among yeasts and lead to an excessive accumulation of several undesirable metabolites, such as acetic acid, ethyl acetate, aldehyde and acetoin (Medina et al, 2012;Ciani et al, 2016;Liu et al, 2017), and other phenotypic properties in some cases also characteristic to S. cerevisiae strains from alcoholic beverages . Some non-Saccharomyces species even exhibit low fermentation power and rate, as well as low ethanol and SO 2 resistance (Medina et al, 2012;Tristezza et al, 2013;Alonso et al, 2015).…”

Section: Product Innovationmentioning

confidence: 99%

Microbial Resources and Innovation in the Wine Production Sector

Berbegal

Spano

Tristezza

et al. 2017

SAJEV

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Microbial starter cultures represent a fundamental level of innovation in the wine sector. Selected yeast strains are routinely used to achieve the needed biomass preparation to accelerate and steer alcoholic fermentation in grape must. The use of starter cultures to induce malolactic fermentation in wine relies on the characterisation and propagation of suitable strains of lactic acid bacteria. Furthermore, the selection of new strains, the renewal of management of microbial resources and new technologies allow continuous improvements in oenology, which may increase the beneficial aspects of wine. In this review, with the aim to stimulate microbial-driven, consumer-oriented advances in the oenological sector, we propose an overview of recent trends in this field that are reported by following the classical separation into 'product innovation' and 'process innovation'. Hence, we shall highlight i) the possible positive innovative impacts of microbial resources on the safety and the sensorial and functional properties of wine (product innovation) and ii) the potential microbial-based improvements allowing the reduction of time/costs and the environmental impacts associated with winemaking (process innovation).

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“…The decline appears most likely to be associated with SO 2 intolerance, sensitivity to anaerobic conditions, and intolerance of increasing levels of ethanol (Combina et al, 2004). However, since these traits are strain dependent, there have been reports of strains of H. uvarum, Issatchenkia orientalis, Pichia kluyveri, Starmerella bacillaris (synonym Candida zemplinina) (Duarte et al, 2012), Torulaspora delbrueckii and Lachancea thermotolerans that were able to persist until the middle and sometimes end of fermentation in significant numbers (Povhe Jemec et al, 2001;Sun et al, 2009;Bezerra-Bussoli et al, 2013;Milanovic et al, 2013;Tristezza et al, 2013), although S. cerevisiae remains the dominant yeast in these stages. The dynamics of S. cerevisiae strains are variable and may involve one or more strains, and the sequential substitution of different strains has also been reported (Sturm et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

The Diversity and Dynamics of Indigenous Yeast Communities in Grape Must from Vineyards Employing Different Agronomic Practices and their Influence on Wine Fermentation

Bagheri

Bauer

Setati

2016

SAJEV

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The current study evaluated the diversity of yeast species in Cabernet Sauvignon grape must derived from three neighbouring vineyards from a similar terroir but on which significantly different management practices are employed. The fermentation kinetics and yeast population dynamics were monitored from the beginning to the end of spontaneous fermentation. The grape musts were characterised by distinct yeast populations comprising oxidative, weakly fermentative and strongly fermentative yeasts. Different combinations of dominant non-Saccharomyces yeasts were observed in each must, with significantly different assortments of dominant species, including Starmerella bacillaris (synonym Candida zemplinina), Lachancea thermotolerans, Hanseniaspora uvarum, Candida parapsilosis and Wickerhamomyces anomalus. None of these yeast consortia appeared to affect the growth of Saccharomyces cerevisiae or inhibit the overall progress of fermentation. However, the percentage of fermentative yeasts was positively correlated with the fermentation rate. Glucose and fructose consumption rates suggested active participation of both glucophilic and fructophilic yeasts from the onset of fermentation. The data highlight two parameters, viz. initial cell concentration and yeast community composition, as important fermentation drivers and open the possibility to predict fermentation behaviour based on the initial composition of the yeast community.

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Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy

Cited by 90 publications

References 59 publications

The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas

The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas

Microbial Resources and Innovation in the Wine Production Sector

The Diversity and Dynamics of Indigenous Yeast Communities in Grape Must from Vineyards Employing Different Agronomic Practices and their Influence on Wine Fermentation

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