6533b7d3fe1ef96bd1260185
RESEARCH PRODUCT
Microbial resources and sparkling wine differentiation : state of the arts
Vittorio CapozziMaria TufarielloCarmen BerbegalMariagiovanna FragassoNicola De SimoneGiuseppe SpanoPasquale RussoPasquale VeneritoFrancesco BozzoFrancesco Griecosubject
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 Agrariadescription
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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2022-06-14 |