Pubblicazioni

Autori:

Binati, Renato L; Innocente, Giada; Gatto, Veronica; Celebrin, Alessandro; Polo, Maurizio; Felis, Giovanna E; Torriani, Sandra

Titolo:

Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking

Anno:

2019

Tipologia prodotto:

Articolo in Rivista

Tipologia ANVUR:

Articolo su rivista

Lingua:

Inglese

Formato:

A Stampa

Referee:

Sì

Nome rivista:

Food Research International

ISSN Rivista:

0963-9969

N° Volume:

122

Intervallo pagine:

432-442

Parole chiave:

Enzymatic activity; Lachancea thermotolerans; Metschnikowia spp.; Non-Saccharomyces yeasts; Starmerella bacillaris; Stress tolerance; Wine quality

Breve descrizione dei contenuti:

The inoculation of Saccharomyces cerevisiae starter cultures in grape musts is a common practice in wineries worldwide; however, native non-Saccharomyces yeast species are increasingly investigated as co-starters to augment the complexity and regionality of wine. In this study, an extensive collection of non-Saccharomyces yeasts from high-sugar matrices was created and screened with the aim to discover new strains with potentially positive oenological traits. After mining >400 yeasts from 167 samples collected across multiple Italian regions, the isolates were identified based on RAPD-PCR analysis and ITS sequencing. About one quarter of them, belonging to the genera Starmerella, Lachancea and Metschnikowia, were picked up for an in-depth molecular and physiological characterization, since these yeasts were well strewed and have a good oenological reputation. Following the genotyping, stress tolerance assays, enzymatic activity trials and single inoculum fermentations, a huge diversity was acknowledged within and between the species. Strains of S. bacillaris showed a high tolerance to ethanol and increased glycerol production, L. thermotolerans reduced volatile acidity while increasing total acidity with lactic acid, and Metschnikowia spp. exhibited remarkable aroma-related enzymatic activities, which are all prized features in winemaking. Since most of the characteristics analyzed were species and strain dependent, the obtained results are valuable for the selection of a new generation of co-starters for attempting mixed fermentation strategies aimed to improve the overall quality of regional wine.

Id prodotto:

109384

Handle IRIS:

11562/997660

ultima modifica:

11 novembre 2022

Citazione bibliografica:

Binati, Renato L; Innocente, Giada; Gatto, Veronica; Celebrin, Alessandro; Polo, Maurizio; Felis, Giovanna E; Torriani, Sandra, Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking «Food Research International» , vol. 122 , 2019 , pp. 432-442

Consulta la scheda completa presente nel repository istituzionale della Ricerca di Ateneo