Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking

Moschetti, Giancarlo; Corona, Onofrio; Gaglio, Raimondo; Squadrito, M; Parrinello, A; Settanni, Luca; Barone, Ettore; Francesca, Nicola

doi:10.1111/ajgw.12166

Cited by 21 publications

(15 citation statements)

References 27 publications

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“…The level of species diversity of LAB was not high since all experimental trials were inoculated with the starter strain OM13. Generally, high values of microbial diversity have been found during spontaneous fermentation, as previously reported by several authors (Hurtado et al, 2008), as well as described for food fermentations such as wine, cheese and salami (Moschetti et al, 2016;Gaglio et al, 2016a, b).…”

Section: Characterization and Distribution Of Labsupporting

confidence: 74%

Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production

et al. 2018

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The present research aimed at determining the optimal conditions for the lactic acid fermentation of green Spanish-style table olives. The work is a follow-up, and focuses on the performance of the commercial starter strain Lactobacillus pentosus OM13 by applying an acclimatization step and the addition of nutrients, and concentrations of lactic acid that were previously investigated. The acclimatization of the cells warranted the dominance of the starter culture even at an inoculation level of 2 Log cycles lower than that commonly used in standard fermentation. A significant effect was found in terms of acidification kinetics within the first week of fermentation, with the highest decrease in pH, at ~2.5 units, which occurred in the trial and after inoculation with 106 CFU/mL of starter after acclimatation (EO3) that showed values similar to control C obtained with Lactobacillus pentosus OM13 at a concentration of 107 CFU/mL. After day 3, further decreases in pH of up to 4.30 were observed until day 30, and then these values remained almost constant until the end of process (day 190) when lower pH values were reached for trial EO3 and control C. The results of microbiological dynamics, the changes in VOCs and finally the effect of the processes on the sensory analysis of the fermented product were investigated by multivariate analysis. The acclimatization process and the initial inoculation level influenced the bacterial microflora, aromatic compounds and organoleptic characteristics of the final product. Finally, the trials C, EO2 and EO3 showed higher values (60-80%) of preferences and satisfaction compared to other experimental productions.

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Section: Characterization and Distribution Of Labsupporting

confidence: 74%

Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production

et al. 2018

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“…The isolates representative of each RFLP group were identified at species level by sequencing the D1/D2 region of the 26S rRNA gene to confirm the preliminary identification obtained by RFLP analysis. D1/D2 region was amplified and the PCR products visualized as described by Moschetti et al (). The identity of the yeast sequences was determined by comparison with the sequences available in the GenBank/EMBL/DDBJ (http://www.ncbi.nlm.nih.gov) database (Altschul et al, ).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of microbiological and physico‐chemical parameters of retail ready‐to‐eat mono‐varietal salads

Gaglio

Miceli

Sardina

et al. 2019

J Food Process Preserv

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An integrated microbiological and physico‐chemical approach was applied to evaluate the decay of mono‐varietal ready‐to‐eat escarole (Cichorium endivia var. latifolium) and red chicory (Cichorium intybus L. var. foliosum Hegi) during refrigeration. Total mesophilic microorganisms, including pseudomonads, and total psychrotrophic microorganisms were detected at high numbers in all samples just after packaging and at the expiry date. The dominant microbial populations analyzed by classical culture‐dependent methods belonged to Pseudomonas and yeasts. Illumina sequencing identified Janthinobacterium lividum and Pseudomonas veronii as main species. Regarding the physico‐chemical quality between the beginning and at the end of the expiry date, the main differences were found for weight loss, higher for escarole, and titratable acidity and lightness, higher for red chicory. This work showed how the microbiological and physico‐chemical shelf life parameters changed during storage for escarole and red chicory, even though the cold chain was strictly applied and kept under control. Practical applications The evaluation of the microbiological, chemical, and physical qualities of mono‐varietal escarole and red chicy during refrigeration indicated how the viable levels of bacteria and yeasts, microbial composition, weight loss, titratable acidity, ascbic acid content, lightness, yellowness, and redness as well as visual quality changed over time. These findings are useful to understand the change of quality parameters of some of the most common vegetable ingredients of mixed salads.

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“…However, this uncontrolled biological process can result in a stuck or sluggish AF and increases the risk of wine spoilage due to the development of undesirable yeasts or bacteria [11,12]. To minimize the risks linked to spontaneous fermentations, winemakers can use a special method called 'Pied de Cuve' [13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Colonization of Wild Saccharomyces cerevisiae Strains in a New Winery

et al. 2020

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The aim of this work was to study the fungal colonization of a new winery over time, specifically for Saccharomyces cerevisiae. Therefore, we analyzed the flora present before the arrival of the first harvest on the floor, the walls and the equipment of this new winery by Illumina MiSeq. The genus Saccharomyces (≤0.3%) was detected on floor and equipment but the presence of S. cerevisiae species was not reported. Wild S. cerevisiae strains were isolated from a ‘Pied de Cuve’ used during the first vintage to ensure the alcoholic fermentation (AF). Among 25 isolates belonging to this species, 17 different strains were identified highlighting a great intraspecific diversity. S. cerevisiae strains were also isolated from different vats throughout the spontaneous fermentations during the first vintage. The following year, some of these strains were isolated again during AF. Some of them (four) were found in the winery equipment before the arrival of the third harvest suggesting a potential colonization by these strains. To better understand what promotes the yeast colonization of the winery’s environment, the ability to form a biofilm on solid surfaces for eight colonizing or non-colonizing strains was studied. This capacity, different according to the strains, could partly explain the colonization observed for certain strains.

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Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking

Cited by 21 publications

References 27 publications

Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production

Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production

Evaluation of microbiological and physico‐chemical parameters of retail ready‐to‐eat mono‐varietal salads

Colonization of Wild Saccharomyces cerevisiae Strains in a New Winery

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