Macrowine 2021
IVES 9 IVES Conference Series 9 Wine microbial diversity and cross-over applications: emerging results and future perspectives

Wine microbial diversity and cross-over applications: emerging results and future perspectives

Abstract

AIM: Cross-over applications are an emerging technological approach in food microbiology where a microorganism from one traditional specific fermentation process is used to improve quality and safety in another agri-food production/chain (Dank et al., 2021). A complex microbial diversity is found in association with fermentation in wine, including Saccharomyces, non-Saccharomyces and malolactic bacteria,  all microorganisms versatile in terms of enological utilisation (Tempère et al., 2018). Here, we propose a systematic literature review highlighting the existing trends and possible future applications related to cross-over exploitation of wine-related microbiota.

METHODS: Systematic review of the scientific literature, including the evaluation of data from ongoing research projects (‘INVISPUBA’, ‘SPUMAPULIA’ and ‘BE^2R projects, funded by Apulian Region throughout P.S.R. 2014/2020 -Misura 16.2).

RESULTS: For decades, a continuous effort has been carried out worldwide to preserve and exploit the microbial diversity associated with traditional wines and Geographical Indications, including studies on specific autochthonous grape varieties. The oenological significance of an impressive number of eukaryotic and prokaryotic strains have been assessed, including their effects on dessert, flor and sparkling wines. Often these biological resources are preserved in culture collections, favouring exchanges in food uses (De Vero et al., 2019). The review proposes an overview of the phenotypic characteristics of wine microbes of potential interest for the design of cross-over strategies, with the desired modulation of ‘food qualities’ and safety enhancement. The application of wine strains as a sustainable driver of innovation in other fermented foods (e.g. bread) (Capozzi et al., 2016), alcoholic beverages (e.g. bread and fruity wines) (Agarbati et al., 2020; Canonico et al., 2021; Vilela et al., 2020), and for the development of new fermented products is discussed.

CONCLUSIONS:

The proposed overview of the scientific literature i) underlines a high potential of innovation related to wine ‘microbiodiversity’ and ii) emphasises the importance of culture collections in the light of cross-over applications. The review also underlines the chance to explore innovative regional paths exploiting the exchange of microbial resources from traditional fermented products to other agri-food chains.

DOI:

Publication date: September 3, 2021

Issue: Macrowine 2021

Type: Article

Authors

Vittorio Capozzi, Nicola DE SIMONE,  Mariagiovanna, FRAGASSO, Bari. Franco, Giuseppe, SPANO, Maria TUFARIELLO, Pasquale RUSSO, Giancarlo, PERRONE, Lecce Francesco

Institute of Sciences of Food Production, National Research Council of Italy (CNR) – Foggia, Department of Agriculture, Food, Natural Science, Engineering, University of Foggia. Department of Agriculture, Food, Natural Science, Engineering, University of Foggia. Institute of Sciences of Food Production, National Research Council of Italy (CNR), BIASIOLI, Research and Innovation Centre, Fondazione Edmund Mach. Department of Agriculture, Food, Natural Science, Engineering, University of Foggia. Department of Agriculture, Food, Natural Science, Engineering, University of Foggia. Institute of Sciences of Food Production, National Research Council of Italy (CNR), GRIECO, Institute of Sciences of Food Production, National Research Council of Italy (CNR) – Lecce

Contact the author

Keywords

non-saccharomycessaccharomyces, malolactic bacteria, wine, sparkling wine, microbial terroir, beer, fruity wine, bread, quality, safety

Citation

Related articles…

Significance of factors making Riesling an iconic grape variety

Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings. Riesling wines offer a wide array of styles from crisp sparkling wines to highly concentrated and sweet Trockenbeerenauslese or Icewines. However, its thin berry skin makes Riesling more vulnerable to detrimental environmental threats than other white wine varieties.  

Malolactic fermentation in wine production

What influence do these bacteria have on wines? What new bacteria are being studied to carry out this fermentation? Find below articles about malolactic fermentation published in our 3 media (OENO One, IVES Technical Reviews and IVES Conference Series). OENO One...

Metabolomics screening of Vitis sp. interspecific hybrids to select natural ingredients with cosmetic purposes

Introducing natural ingredients using green chemistry practices is a major challenge in cosmetics industry to follow the market trend. Among the plants of cosmetic interest, vine products show a remarkable diversity of natural substances with high potential for the cosmetic and dermatological sectors. To date, research focuses on well-known compounds like E-resveratrol and E-ε-viniferin,

WAC 2022: Abstracts are available on IVES Conference Series

In order to disseminate the scientific results presented during the WAC 2022 , the organizers have decided to share the abstracts of the oral communications and posters with Open Access on IVES Conference Series. The fifth edition of the International Conference...

Winemaking techniques and wine tasting methods at the end of the Middle Ages

Les pratiques de vinification et de dégustation du vin sont souvent perçues, à travers un discours marketing très puissant, sous l’angle d’une tradition millénaire qui perdure depuis le Moyen Âge. En Bourgogne, il est courant de rattacher les racines de ces pratiques à l’activité des institutions ecclésiastiques qui possédaient d