Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties

International Journal of Food Microbiology
C GarofaloVittorio Capozzi

Abstract

We report the first polyphasic characterization of native Saccharomyces cerevisiae in order to select candidate strains for the design of starter cultures tailored for Apulian sparkling wines obtained from local grape variety. In addition, it is the first survey in our region that propose the selection of autochthonous starter cultures for sparkling wine i) including a preliminary tailored genotypic and technological screening, and ii) monitoring analytical contribution during secondary fermentation in terms of volatile compounds (VOCs). Furthermore, we exploit the potential contribute of autochthonous cultures throughout the productive chain, including the possible improvement of base wine. One representative strain from each cluster was characterized i) for tolerance to abiotic and biotic stressors peculiar of sparkling wine fermentation, ii) for the performances in base wine production, and iii) for the aptitudes to promote in-bottle secondary fermentation in white and rosé sparkling wines, both obtained from Apulian grape varieties. Genetic characterization led to group 164 S. cerevisiae in 16 genetic clusters based on interdelta profiles. Stress tolerance assays shown a certain correlation with fermentative attitude. Our e...Continue Reading

Citations

Nov 14, 2019·Microorganisms·Juan Antonio Porras-AgüeraTeresa García-Martínez
Jan 6, 2021·Nature Reviews. Gastroenterology & Hepatology·Maria L MarcoRobert Hutkins

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