Microbial ecology from vineyard to consumption

IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Category: Microbial ecology from vineyard to consumption
IVES Conference SeriesMacrowine 2021Microbial ecology from vineyard to consumption

Effect of non-wine Saccharomyces yeasts and bottle ageing on the release and generation of aromas in semi-synthetic Tempranillo wines

Explore the variability and contribution of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas of semi-synthetic Tempranillo wines, together with an in-depth study of the capacity of these strains to provide good fermentative and oenological qualities

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IVES Conference SeriesMacrowine 2021Microbial ecology from vineyard to consumption

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

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. 

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IVES Conference SeriesMacrowine 2021Microbial ecology from vineyard to consumption

Impact of environmental conditions in vscs production during wine fermentation by Saccharomyces cerevisiae

The aroma of wine is one of the most important determinants of quality as it strongly influences the consumer's acceptance or rejection. Among the thousands of molecules comprising the wine aroma, sulfur-containing compounds can be considered as a "double-edged sword": some of them, deriving from varietal precursors provide fruity pleasant aromas, while other ones, produced by yeast metabolism are related to "unpleasant" aromas

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IVES Conference SeriesMacrowine 2021Microbial ecology from vineyard to consumption

Aroma profile of Oenococcus oeni strains in different life styles

AIM: Three Oenococcus oeni strains previously isolated from spontaneous malolactic fermentation were characterized for their surface properties. Planktonic and sessile cells were investigated for aroma compounds production and the expression of genes involved in citrate and malate metabolism (citE and mleA, respectively), glycoside-hydrolase (dsrO), fructansucrase (levO), rhamnosyl-transferase (wobB), glycosyltransferase (wobO).

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