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Fermentation
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Influence of Biotic and Abiotic Factors on Microbial Activities to...
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Influence of Biotic and Abiotic Factors on Microbial Activities to Improve Wine Quality

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (15 February 2024) | Viewed by 3762

Special Issue Editors

Prof. Dr. Giovanna Suzzi

E-Mail Website
Guest Editor
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1-64100 Teramo, Italy
Interests: Saccharomyces cerevisiae; non-Saccharomyces; yeast physiology; yeast flocculation; biogenic amines; dairy products; meat products; food fermentation; aroma compounds; food safety
Special Issues, Collections and Topics in MDPI journals
Dr. Rosanna Tofalo

E-Mail Website
Guest Editor
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1-64100 Teramo, Italy
Interests: wine yeast; Saccharomyces cerevisiae; Kluyveromyces marxianus; non-Saccharomyces; yeast physiology; yeast flocculation; biofilm; biogenic amines
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

There is increasing evidence that wine aromas could be partially linked to microbial diversity (microbial terroir) and to environmental viticultural practices. During wine production many microorganisms (Saccharomyces and non-Saccharomyces yeasts, lactic acid bacteria and spoiling microbial species), the so-called wine microbial consortium (WMC).

A complex mix of biotic and abiotic factors contribute to grape and wine flavour and aroma. Depending on their origin, the wine aroma compounds can be divided in: varietal aromas (originating from grape), fermentative aromas (deriving from alcoholic and malolactic fermentation) and ageing aromas. The conversion of grape must into wine involves microbial activities related to the production of aroma compounds, and indigenous microorganisms significantly contribute to the expression of wine characteristics. The yeast-yeast interaction during wine fermentation is influenced by several biotic and abiotic factors. Wine microorganisms can have different origin e.g. vineyard soil, grape, or be transported by animal vectors (bees, insects, and birds). In particular, vineyard soil has been proposed as a reservoir of microorganisms which can colonize also grape surface influencing fermentation outcome and contribute to final wine characteristics. Since microbial consortium of grapes is the main responsible of wine aroma, it could be considered as part of the “terroir” effect.

Consumers and institutions pointed out the necessity for more sustainable viticultural practices. The demand for eco-friendly practices led to the affirmation of organic and biodynamic practices. They are based on crop rotation, green manures, compost, natural fertilizers and pesticides, and biological pest controls. Some studies revealed that vineyard management can shape microbial composition and organic and non-treated grapes showed a higher microbial biodiversity, as well as the resulting spontaneous fermentation, where a higher yeast species richness and diversity is observed.

However, the role of WMC present in the vineyard on wine quality is still not completely understood.

Potential topics include but are not limited to: vineyard microbiome from organic and biodynamic viticulture, microbial taxonomic structure of organic/non treated grapes and must, the effect of biotic and abiotic parameters on the fermentation of musts and the quality of wines.

We welcome original research, review and mini-review articles.

Prof. Dr. Giovanna Suzzi
Dr. Rosanna Tofalo
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. Fermentation is an international peer-reviewed open access monthly 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 2600 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.

Keywords

  • soil
  • viticultural practices
  • microbial consortium fermentation
  • grape
  • varietal characteristics
  • wine
  • yeast
  • aroma
 

Published Papers (2 papers)

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Research

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12 pages, 803 KiB  
Article
Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines
by Giorgia Perpetuini, Alessio Pio Rossetti, Luca Quadrani, Giuseppe Arfelli, Andrea Piva, Giovanna Suzzi and Rosanna Tofalo
Fermentation 2023, 9(9), 785; https://doi.org/10.3390/fermentation9090785 - 25 Aug 2023
Cited by 1 | Viewed by 991
Abstract
The aim of this study was the evaluation of the effect of the sequential inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae for the production of Pecorino wine on the winery scale. Sequential inoculation allowed for wines with interesting oenological characteristics to be obtained. [...] Read more.
The aim of this study was the evaluation of the effect of the sequential inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae for the production of Pecorino wine on the winery scale. Sequential inoculation allowed for wines with interesting oenological characteristics to be obtained. In particular, these wines showed a lower ethanol content than those obtained with S. cerevisiae alone, and the presence of M. pulcherrima induced a reduction in the wine titratable and volatile acidity of about 30%. The effect of M. pulcherrima was relevant also in terms of the volatile profile of the wines. In fact, an increase in the esters content of 60% and a reduction of 53% of the acetic acid was observed. Moreover, the sequential inoculation resulted in an increase in the terpenes content of about 80%. The wines also showed a different sensory profile; in fact, the wines obtained with the sequential inoculation showed higher scores than the other wines for the following descriptors: floral, tropical fruit, citrusy, balsamic, and freshness. Full article
(This article belongs to the Special Issue Influence of Biotic and Abiotic Factors on Microbial Activities to Improve Wine Quality)
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Review

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13 pages, 919 KiB  
Review
Wine Minerality and Funkiness: Blending the Two Tales of the Same Story
by Manuel Malfeito-Ferreira
Fermentation 2022, 8(12), 745; https://doi.org/10.3390/fermentation8120745 - 15 Dec 2022
Cited by 2 | Viewed by 2083
Abstract
In wines, minerality is a complex concept with increasing popularity in scientific research and the wine press. The flavour conceptual space of mineral wines comprises sulphur-reduced aromas, such as flint, wet stone or chalk associated with freshness and lingering mouth perceptions. Professionals do [...] Read more.
In wines, minerality is a complex concept with increasing popularity in scientific research and the wine press. The flavour conceptual space of mineral wines comprises sulphur-reduced aromas, such as flint, wet stone or chalk associated with freshness and lingering mouth perceptions. Professionals do not consider the perception of sulphur-reduced flavours as an off-flavour. Indeed, this sort of reduction is a cue for the recognition of minerality under a likely top-down mental process. However, untrained consumers perceive these aromas as unpleasant. This different qualitative assessment hampers the communication between professionals and amateurs. This review aimed to describe the perceptions of minerality by experts and novices to promote their mutual understanding. Funkiness is proposed as a descriptor of mineral wines when tasted by unexperienced consumers. The chemical basis of minerality and winemaking options were explored to understand their implications on sensory perception. Mineral flavours have two main features. The first comprises ephemeral aromas that may be described as funky, given their association with sulphur-reduced molecules. The second is linked to the fresh and vivacious lingering mouthfeel perceptions that remain after the reductive aromas vanish. Consumers recognise this dual perception by demonstrating positive emotional responses of surprise during tasting. Then, the perception of minerality is a question of cognition and not of particularly developed sensory skills. Appropriate tasting approaches encompassing emotional responses and emergent properties (e.g., harmony, depth, persistence, complexity) appear essential to understand the nature of wine minerality and to determine when it may be regarded as a surrogate for fine wine quality. Full article
(This article belongs to the Special Issue Influence of Biotic and Abiotic Factors on Microbial Activities to Improve Wine Quality)
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