Format

Send to

Choose Destination
Microbiol Res. 2015 Dec;181:75-83. doi: 10.1016/j.micres.2015.10.005. Epub 2015 Oct 19.

Microbial terroir and food innovation: The case of yeast biodiversity in wine.

Author information

1
Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, Foggia, Italy.
2
Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Unità Operativa di Supporto di Lecce, Lecce, Italy.
3
Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, Foggia, Italy. Electronic address: giuseppe.spano@unifg.it.

Abstract

Saccharomyces and non-Saccharomyces represents a heterogeneous class in the grape/must/wine environments including several yeast genera (e.g., Saccharomyces, Hanseniaspora, Pichia, Candida, Metschnikowia, Kluyveromyces, Zygosaccharomyces, Torulaspora, Dekkera and Schizosaccharomyces) and species. Since, each species may differently contribute to the improvement/depreciation of wine qualities, it appears clear the reason why species belong to non-Saccharomyces are also considered a biotechnological resource in wine fermentation. Here, we briefly review the oenological significance of this specific part of microbiota associated with grapes/musts/wine. Moreover, the diversity of cultivable non-Saccharomyces genera and their contribute to typical wines fermentations will be discussed.

KEYWORDS:

Alcoholic fermentation; Microbiota; Non-Saccharomyces; Saccharomyces cerevisiae; Starter cultures; Wine

PMID:
26521127
DOI:
10.1016/j.micres.2015.10.005
[Indexed for MEDLINE]
Free full text

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center