Autor según el artículo: Mas, Albert; Portillo, M Carmen
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Mas Baron, Alberto / Portillo Guisado, Maria del Carmen
Palabras clave: 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
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: carmen.portillo@urv.cat albert.mas@urv.cat
Identificador del autor: 0000-0002-4576-0244 0000-0002-0763-1679
Fecha de alta del registro: 2024-09-07
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S0168160522000630
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: International Journal Of Food Microbiology. 367 109592-
Referencia de l'ítem segons les normes 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
DOI del artículo: 10.1016/j.ijfoodmicro.2022.109592
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2022
Tipo de publicación: Journal Publications