Author, as appears in the article.: Mas, Albert; Portillo, M Carmen
Department: Bioquímica i Biotecnologia
URV's Author/s: Mas Baron, Alberto / Portillo Guisado, Maria del Carmen
Keywords: Wine starters Wine Vitis Saccharomyces cerevisiae Saccharomyces Pied de cuve Non-saccharomyces yeasts Non-saccharomyces Microbial terroir Microbial control Fermentation Alcoholic fermentation wine starters sulfur-dioxide populations pied de cuve microbial terroir inoculation identification grapes cuve cerevisiae strains catalonia bacterial diversity alcoholic fermentation
Abstract: A complex consortium of yeasts is the principal responsible of wine fermentation, being Saccharomyces cerevisiae the main driver. The use of selected yeast, beginning with Saccharomyces strains, is one of the main achievements in microbiological control in the wine industry. However, the use of single strain starters of S. cerevisiae and the limited variability of strains has increased the objections to its use due to the production of wines with a homogeneous profile. New tendencies in winemaking have emphasized the microbiological terroir and challenged the use of selected starters from different areas, including Non-Saccharomyces yeast or multi-strain starters in order to add complexity to the biochemical composition of wines. Nevertheless, these strategies also harbor their own challenges. In the present mini-review, we focus on the alternatives to current commercial yeast starters mainly based on the local multispecies starters or controlled spontaneous fermentations, considering the advantages and limitations of each strategy. Also, we present an ancestral technique based on the use of pre-fermented must (Pied-de-Cuve) because it provides certain microbial control to the alcoholic fermentation while allows the development of autochthonous microorganisms that might confer microbial typicity to the produced wines. Nevertheless, the latest strategy needs further research to establish a scientific background for the selection of the best Pied-de-Cuve development. Finally, the tendencies in winemaking should find a commitment between microbial control to guarantee alcoholic fermentation fulfillment and the production of wines reflecting microbial typicity to respond to consumer demands, without forgetting the scaling up in the cellars.
Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Safety, risk, reliability and quality Química Odontología Nutrição Microbiology Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Interdisciplinar Geociências General medicine Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: albert.mas@urv.cat carmen.portillo@urv.cat
Author identifier: 0000-0002-0763-1679 0000-0002-4576-0244
Record's date: 2024-06-22
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.sciencedirect.com/science/article/pii/S0168160522000630
Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: International Journal Of Food Microbiology. 367 109592-
APA: Mas, Albert; Portillo, M Carmen (2022). Strategies for microbiological control of the alcoholic fermentation in wines by exploiting the microbial terroir complexity: A mini-review. International Journal Of Food Microbiology, 367(), 109592-. DOI: 10.1016/j.ijfoodmicro.2022.109592
Article's DOI: 10.1016/j.ijfoodmicro.2022.109592
Entity: Universitat Rovira i Virgili
Journal publication year: 2022
Publication Type: Journal Publications
Repositori URV