Studies on the gushing potential of Penicillium expansum

Frisch, Lisa M.; Mann, Magdalena A.; Marek, David N.; Baudrexl, Melanie; Vogel, Rudi F.; Niessen, Ludwig

doi:10.1016/j.foodres.2020.109915

Cited by 3 publications

(1 citation statement)

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“…Arguably, this could be caused either by a contaminated raw material (e.g., due to the presence of Botrytis cinerea) or by irregularities in the production process. In particular, Frisch and co-authors [32] studied the potential gushing induced by proteins synthesised from Penicillium expansum and Pichia pastoris. However, a heat treatment (about 85 • C) could prevent protein degradation induced by fungal contamination, as fungal enzymes are not stable at high temperatures.…”

Section: Selection Criteria For Microbial Resources In Sparkling/spar...mentioning

confidence: 99%

Microbial Resources and Sparkling Wine Differentiation: State of the Arts

et al. 2022

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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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Section: Selection Criteria For Microbial Resources In Sparkling/spar...mentioning

confidence: 99%