Wine Industry’s Attitude towards Oenological Yeasts: Italy as a Case Study

Fracassetti, Daniela; Massaglia, Stefano; Viberti, Andrea; Motta, G. P. R.; Foschino, Roberto; Vigentini, Ileana

doi:10.3390/beverages6020033

Cited by 3 publications

(3 citation statements)

References 20 publications

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“…The selection criteria shall not forget that wine yeast starters must be produced and distributed as active dry yeast (ADY). There are other alternatives, primarily for local markets (Fracassetti et al ., 2020 ), but ADY can be produced throughout the year and stored stably until harvest time (typically distributed with a two‐year self‐life), which is a great advantage for a product whose consumption is inherently seasonal. To produce ADY, yeast is usually grown in a fed‐batch process, using diluted molasses as a carbon source, under conditions that favour respiratory metabolism (to maximize biomass yield).…”

Section: Saccharomyces Wine Yeast Startersmentioning

confidence: 99%

Truth in wine yeast

González

Morales

2021

Microbial Biotechnology

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Evolutionary history and early association with anthropogenic environments have made Saccharomyces cerevisiae the quintessential wine yeast. This species typically dominates any spontaneous wine fermentation and, until recently, virtually all commercially available wine starters belonged to this species. The Crabtree effect, and the ability to grow under fully anaerobic conditions, contribute decisively to their dominance in this environment. But not all strains of Saccharomyces cerevisiae are equally suitable as starter cultures. In this article, we review the physiological and genetic characteristics of S. cerevisiae wine strains, as well as the biotic and abiotic factors that have shaped them through evolution. Limited genetic diversity of this group of yeasts could be a constraint to solving the new challenges of oenology. However, research in this field has for many years been providing tools to increase this diversity, from genetic engineering and classical genetic tools to the inclusion of other yeast species in the catalogues of wine yeasts. On occasion, these less conventional species may contribute to the generation of interspecific hybrids with S. cerevisiae. Thus, our knowledge about wine strains of S. cerevisiae and other wine yeasts is constantly expanding. Over the last decades, wine yeast research has been a pillar for the modernisation of oenology, and we can be confident that yeast biotechnology will keep contributing to solving any challenges, such as climate change, that we may face in the future.

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Section: Saccharomyces Wine Yeast Startersmentioning

confidence: 99%

Truth in wine yeast

González

Morales

2021

Microbial Biotechnology

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“…Over time, the consumption of these products by local communities has given rise to recipes for homemade fruit wines that have been handed down through the generations [ 22 ]. Recently, an innovative fruit wine has been proposed obtained by co-fermenting grape must and kiwi juice [ 23 ], whose potential attractiveness to consumers should be exploited. The introduction of these products in the market could therefore be highly dependent on consumers’ attitudes to enjoy trying new beverages or foods; this last psychological condition is called neophilia being the opposite of neophobia or adventurousness [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Is the Consumer Ready for Innovative Fruit Wines? Perception and Acceptability of Young Consumers

Merlino

Fracassetti

Canito

et al. 2021

Foods

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The consumption of traditional wine has decreased in Europe during the last fifteen years. In parallel, new wine alternatives obtained by blending wines and fruit juices or by flavoring wines with artificial or natural flavors have appeared on the market. Recently, an innovative fruit wine obtained by co-fermentation of grape must and kiwi juice has been proposed and its potential of attraction for consumers should be exploited. To assess the potential consumer acceptability and expectations towards this new product, an online choice experiment has been conducted involving a consumer group of young adults (18–35 years old; n = 373). After the data collection, participants were divided into two groups according to whether they had already tasted a fruit wine (neophiles) or had never tasted it (new entries). For each group, the individual’s responses (on wine consumption habits, expectations and willingness to consume and pay a fruit wine) were analyzed through Principal Component Analysis. Different consumption styles and expectation patterns were defined in the two groups. However, in general, neophiles showed consumption patterns based on the evaluation of fruit quality, sales format, alcoholic content and the presence or not of bubbles, not giving importance to the brand. In contrast, new entries’ responses identified consumption patterns driven by the willingness to pay for a new product, the product value for money and packaging features. Differences between the two groups in expectations about the product sensory characteristics also emerged. These findings should contribute to this area of study by integrating environmental, economic and social dimensions and addressing food innovation and sustainability in the fruit and wine chains.

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“…Yeast cream preparation (CRY), recently accepted by the International Organization of Vine and Wine, could allow easier usage of autochthonous yeasts. Thus, Fracassetti et al [2] investigated the actual Italian wine industry's attitude towards the available formulations of commercial wine yeasts with attention to CRY. They also evaluated the perception of wineries toward indigenous yeasts in both winemaking and marketing viewpoints.…”

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confidence: 99%