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Role of Microorganisms in Wine Production: From Vine to Wine
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Role of Microorganisms in Wine Production: From Vine to Wine

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Wine, Spirits and Oenological Products".

Deadline for manuscript submissions: closed (30 November 2022) | Viewed by 12018

Special Issue Editors

Prof. Dr. Marilena Budroni

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Guest Editor
Department of Agriculture Sciences, University of Sassari, 07100 Sassari, Italy
Interests: microbiology; biotechnology; food microbiology; yeasts; microbial collections; biofilm; beer; wine; sustainability
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Patrizia Romano

E-Mail Website
Guest Editor
Faculty of Economy, Universitas Mercatorum, Via Mattei, 000186 Rome, Italy
Interests: food microbiology; fermented beverages; food yeasts; Saccharomyces and non-Saccharomyces yeasts in fermented food; starter cultures; inoculum modality; dry yeasts; technological parameters of starter cultures; volatile compounds produced by yeasts in fermentation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Severino Zara

E-Mail Website
Guest Editor
General and Applied Microbiology, Department of Agricultural Sciences, University of Sassari, 07100 Sassari, Italy
Interests: wine and food microbiology; antimicrobial activity of natual molecules; microbial biofilms
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue focuses on the microbiological aspects that are important in defining the oenological quality of the grapes, the management of the fermentation of the must and the aging of the wine, all aspects that, in total, determine, to a large extent, the quality of the wine in terms of sensorial and health aspects. Moreover, in order to discuss factors that greatly affect the quality of wine it is necessary to address various topics from the study of the microbiota of the vine, vineyard, and cellars to the selection of starters for alcoholic and malo-lactic fermentation. Finally, it is also imperative to consider the possible future challenges that wine is called to face, such as the rapid evolution of the market, the consumer behaviours and climate change, all factors that will have strong effects on the evolution of the wine quality.

You and your team are welcome to publish your research papers and/or reviews on, but not limited to, the following topics:

  • Microorganisms and biodiversity in vineyard and cellar;
  • Spontaneous fermentation vs. inoculated fermentation;
  • Isolation, identification, characterization and conservations of vineyard and cellar microbiota;
  • Saccharomyces and non-Saccharomyces yeasts;
  • Lactic acid bacteria;
  • Development of new products from grape fermentations;
  • Antioxidant, antimicrobial, and health benefits of microorganisms isolated from vineyard and cellar;
  • Bioprotection of vine and grape must fermentation.

We look forward to your contributions to this Special Issue.

Prof. Dr. Marilena Budroni
Prof. Dr. Patrizia Romano
Prof. Dr. Severino Zara
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (4 papers)

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Research

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26 pages, 2498 KiB  
Article
Influence of Native S. cerevisiae Strains on the Final Characteristics of “Pago” Garnacha Wines from East Spain
by Carmen Berbegal, Lucía Polo, Victoria Lizama, Inmaculada Álvarez, Sergi Ferrer, Isabel Pardo and Mª José García-Esparza
Beverages 2023, 9(1), 17; https://doi.org/10.3390/beverages9010017 - 13 Feb 2023
Cited by 2 | Viewed by 1671
Abstract
This work studies the variability of the Saccharomyces cerevisiae present during the spontaneous fermentation of Garnacha grapes’ musts from a “Pago” winery from the east of Spain. The parameters used to select yeast are those related to growth, fermentative behaviour, and the influence [...] Read more.
This work studies the variability of the Saccharomyces cerevisiae present during the spontaneous fermentation of Garnacha grapes’ musts from a “Pago” winery from the east of Spain. The parameters used to select yeast are those related to growth, fermentative behaviour, and the influence on the wine’s aroma and polyphenolic composition. Yeast identification was performed by ITS analysis and typed by Hinfl mDNA restriction profile analysis. Growth and metabolic characteristics of the isolates were determined by laboratory-scale fermentations of sterile Garnacha must, and the composition of the polyphenolic and the volatile compounds, and the sensory attributes of the small-scale produced red wines were determined. Ten S. cerevisiae strains were isolated and characterized. Overall, strain 22H quickly grew, produced wines with moderate ethanol concentrations and low volatile acidity, and obtained the highest colour and aroma scores, plus a high score for sensory attributes. Full article
(This article belongs to the Special Issue Role of Microorganisms in Wine Production: From Vine to Wine)
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16 pages, 3934 KiB  
Article
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts
by Francesca Patrignani, Gabriella Siesto, Davide Gottardi, Ileana Vigentini, Annita Toffanin, Vasileios Englezos, Giuseppe Blaiotta, Francesco Grieco, Rosalba Lanciotti, Barbara Speranza, Antonio Bevilacqua and Patrizia Romano
Beverages 2022, 8(4), 59; https://doi.org/10.3390/beverages8040059 - 26 Sep 2022
Cited by 1 | Viewed by 2157
Abstract
The present research is aimed at investigating the potential of two commercial Saccharomyces cerevisiae strains (EC1118 and AWRI796) to generate wine-specific volatile molecule fingerprinting in relation to the initial must applied. To eliminate the effects of all the process variables and obtain more [...] Read more.
The present research is aimed at investigating the potential of two commercial Saccharomyces cerevisiae strains (EC1118 and AWRI796) to generate wine-specific volatile molecule fingerprinting in relation to the initial must applied. To eliminate the effects of all the process variables and obtain more reliable results, comparative fermentations on interlaboratory scale of five different regional red grape musts were carried out by five different research units (RUs). For this purpose, the two S. cerevisiae strains were inoculated separately at the same level and under the same operating conditions. The wines were analyzed by means of SPME-GC/MS. Quali-quantitative multivariate approaches (two-way joining, MANOVA and PCA) were used to explain the contribution of strain, must, and their interaction to the final wine volatile fingerprinting. Our results showed that the five wines analyzed for volatile compounds, although characterized by a specific aromatic profile, were mainly affected by the grape used, in interaction with the inoculated Saccharomyces strain. In particular, the AWRI796 strain generally exerted a greater influence on the aromatic component resulting in a higher level of alcohols and esters. This study highlighted that the variable strain could have a different weight, with some musts experiencing a different trend depending on the strain (i.e., Negroamaro or Magliocco musts). Full article
(This article belongs to the Special Issue Role of Microorganisms in Wine Production: From Vine to Wine)
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13 pages, 3894 KiB  
Article
Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale
by Laura Canonico, Alice Agarbati, Francesca Comitini and Maurizio Ciani
Beverages 2022, 8(3), 49; https://doi.org/10.3390/beverages8030049 - 19 Aug 2022
Cited by 3 | Viewed by 2555
Abstract
The use of non-Saccharomyces yeasts in sequential fermentation is a suitable biotechnological process to provide specific oenological characteristics and to increase the complexity of wines. In this work, selected strains of Lachancea thermotolerans and Starmerella bombicola were used in sequential fermentations with [...] Read more.
The use of non-Saccharomyces yeasts in sequential fermentation is a suitable biotechnological process to provide specific oenological characteristics and to increase the complexity of wines. In this work, selected strains of Lachancea thermotolerans and Starmerella bombicola were used in sequential fermentations with Saccharomyces cerevisiae and compared with spontaneous and pure S. cerevisiae fermentation trials in Verdicchio grape juice. Torulaspora delbrueckii together with the other two non-Saccharomyces strains (L. thermotolerans, S. bombicola) in multi-sequential fermentations was also evaluated. Wines, obtained under winery vinification conditions, were evaluated for their analytical and sensorial profile. The results indicated that each fermentation gave peculiar analytical and aromatic features of the final wine. L. thermotolerans trials are characterized by an increase of total acidity, higher alcohols and monoterpenes as well as citric and herbal notes. S. bombicola trials showed a general significantly high concentration of phenylethyl acetate and hexyl acetate and a softness sensation while multi-sequential fermentations showed a balanced profile. Spontaneous fermentation was characterized by the production of acetate esters (ethyl acetate and isoamyl acetate), citrus and herbal notes, and tannicity. The overall results indicate that multi-starter fermentations could be a promising tool tailored to the desired features of different Verdicchio wine styles. Full article
(This article belongs to the Special Issue Role of Microorganisms in Wine Production: From Vine to Wine)
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Review

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22 pages, 1851 KiB  
Review
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications
by Francesco Tedesco, Gabriella Siesto, Rocchina Pietrafesa, Patrizia Romano, Rosanna Salvia, Carmen Scieuzo, Patrizia Falabella and Angela Capece
Beverages 2022, 8(3), 58; https://doi.org/10.3390/beverages8030058 - 19 Sep 2022
Cited by 9 | Viewed by 4549
Abstract
Preservation technologies for winemaking have relied mainly on the addition of sulfur dioxide (SO2), in consequence of the large spectrum of action of this compound, linked to the control of undesirable microorganisms and the prevention of oxidative phenomena. However, its potential [...] Read more.
Preservation technologies for winemaking have relied mainly on the addition of sulfur dioxide (SO2), in consequence of the large spectrum of action of this compound, linked to the control of undesirable microorganisms and the prevention of oxidative phenomena. However, its potential negative effects on consumer health have addressed the interest of the international research on alternative treatments to substitute or minimize the SO2 content in grape must and wine. This review is aimed at analyzing chemical methods, both traditional and innovative, useful for the microbiological stabilization of wine. After a preliminary description of the antimicrobial and technological properties of SO2, the additive traditionally used during wine production, the effects of the addition (in must and wine) of other compounds officially permitted in winemaking, such as sorbic acid, dimethyl dicarbonate (DMDC), lysozyme and chitosan, are discussed and evaluated. Furthermore, other substances showing antimicrobial properties, for which the use for wine microbiological stabilization is not yet permitted in EU, are investigated. Even if these treatments exhibit a good efficacy, a single compound able to completely replace SO2 is not currently available, but a combination of different procedures might be useful to reduce the sulfite content in wine. Among the strategies proposed, particular interest is directed towards the use of insect-based chitosan as a reliable alternative to SO2, mainly due to its low environmental impact. The production of wines containing low sulfite levels by using pro-environmental practices can meet both the consumers’ expectations, who are even more interested in the healthy traits of foods, and wine-producers’ needs, who are interested in the use of sustainable practices to promote the profile of their brand. Full article
(This article belongs to the Special Issue Role of Microorganisms in Wine Production: From Vine to Wine)
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