0000000000200930

AUTHOR

Mariagiovanna Fragasso

showing 3 related works from this author

Microbial resources and sparkling wine differentiation : state of the arts

2022

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 a…

sparkling wine; alcoholic fermentation; starter culture; non-Saccharomyces; Saccharomyces cerevisiae; autochthonous starters; regional wine; secondary fermentation; lactic bacteriaregional winenon-Saccharomyceslactic bacteriadigestive oral and skin physiologystarter culturefood and beveragesPlant ScienceSaccharomyces cerevisiaeBiochemistry Genetics and Molecular Biology (miscellaneous)alcoholic fermentationautochthonous starterssecondary fermentationsparkling winealcoholic fermentation;Food ScienceSettore AGR/16 - Microbiologia Agraria
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A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine

2019

This study reports the first application of a next generation sequencing (NGS) analysis. The analysis was designed to monitor the effect of the management of microbial resources associated with alcoholic fermentation on spontaneous malolactic consortium. Together with the analysis of 16S rRNA genes from the metagenome, we monitored the principal parameters linked to MLF (e.g., malic and lactic acid concentration, pH). We encompass seven dissimilar concrete practices to manage microorganisms associated with alcoholic fermentation: Un-inoculated must (UM), pied-de-cuve (PdC), Saccharomyces cerevisiae (SC), S. cerevisiae and Torulaspora delbrueckii co-inoculated and sequentially inoculated, as…

0301 basic medicineEthanol fermentation<i>Lactobacillus plantarum</i>16S rRNA metataxonomy; lactic acid bacteria; Lactobacillus plantarum; malolactic consortium; malolactic fermentation; Metschnikowia pulcherrima; Oenococcus oeni; Saccharomyces cerevisiae; Torulaspora delbrueckii; wine<i>Oenococcus oeni</i>malolactic consortiumlcsh:Chemistrychemistry.chemical_compoundLactobacillalesRNA Ribosomal 16SFood sciencelcsh:QH301-705.5SpectroscopyOenococcus oeniCommunicationfood and beverages16S rRNA metataxonomyGeneral MedicineMetschnikowia pulcherrimaComputer Science Applicationsmalolactic fermentation030106 microbiologyTorulaspora delbrueckiiSaccharomyces cerevisiaeBiologyCatalysisInorganic Chemistry<i>Saccharomyces cerevisiae</i>03 medical and health sciencesTorulaspora delbrueckiiMalolactic fermentationPhysical and Theoretical ChemistrywineMolecular BiologyOrganic Chemistry<i>Metschnikowia pulcherrima</i>Torulasporabiology.organism_classificationlactic acid bacteria030104 developmental biologychemistrylcsh:Biology (General)lcsh:QD1-999FermentationMetagenomeFermentationMalic acidAcetobacterOenococcus oeniMetschnikowia pulcherrimaSettore AGR/16 - Microbiologia AgrariaLactobacillus plantarum<i>Torulaspora delbrueckii</i>International Journal of Molecular Sciences
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Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine

2017

Brettanomyces bruxellensis is a common and significant wine spoilage microorganism. B. bruxellensis strains generally detain the molecular basis to produce compounds that are detrimental for the organoleptic quality of the wine, including some classes of volatile phenols that derive from the sequential bioconversion of specific hydroxycinnamic acids such as ferulate and p-coumarate. Although B. bruxellensis can be detected at any stage of the winemaking process, it is typically isolated at the end of the alcoholic fermentation (AF), before the staring of the spontaneous malolactic fermentation (MLF) or during barrel aging. For this reason, the endemic diffusion of B. bruxellensis leads to c…

0301 basic medicineCoumaric Acids030106 microbiologyFood spoilageOrganolepticMalatesBrettanomyces bruxellensisBrettanomycesWineFood ContaminationSaccharomyces cerevisiaeEthanol fermentationApplied Microbiology and Biotechnology03 medical and health sciencesSaccharomycesmalolactic fermentation (MLF)PhenolsLactobacillalesMalolactic fermentationLactic acid bacteriaVitisFood scienceWinemakingWinebiologyBrettanomyces bruxellensis; Wine; Saccharomyces; malolactic fermentation (MLF); Lactic acid bacteriadigestive oral and skin physiologyfood and beveragesGeneral MedicineMini-Reviewbiology.organism_classificationYeastBrettanomyces bruxellensisBiological Control AgentsAlcoholsFermentationFood MicrobiologyMLFSettore AGR/16 - Microbiologia AgrariaBiotechnologyApplied Microbiology and Biotechnology
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