Research Advances in Wine Technology and Microbiology

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".

Deadline for manuscript submissions: closed (31 January 2023) | Viewed by 6395

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Hellenic Agricultural Organisation “DIMITRA”, Sofokli Venizelou 1, Lycovrissi Attikis, GR-14123 Athens, Greece
Interests: wine science; wine microbiology; alcoholic fermentation; grape/wine microbial ecology
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Special Issue Information

Dear Colleagues,

Winemaking is a traditional procedure that is currently facing emerging challenges. For instance, global warming negatively affects viticulture and winemaking, posing a risk to winegrowing in several regions. Concerns about health issues associated with wine-drinking have also been put forward by consumers, while the strong competition in the wine market sets new priorities for the sector. In this context, recent improvements in wine technology and microbiology embracing new technologies provide deeper insight into the function of the grape/wine system and may offer new solutions for the wine sector. For example, microorganisms that until recently were considered a threat in winemaking are now increasingly used to improve wine quality. New techniques are proposed to accelerate wine aging without affecting quality.  

The aim of the present Special Issue is to provide recent advancements in wine microbiology and technology that will contribute to the deepest understanding of the function of grape/wine systems and to the improvement of wine quality.         

Dr. Aspasia Nisiotou
Prof. Dr. Panagiotis Kandylis
Guest Editors

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 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

  • wine microbiology
  • wine technology
  • wine microbial ecology
  • alcoholic fermentation
  • malolactic fermentation
  • wine yeasts
  • wine bacteria
  • wine quality
  • microbial interactions

Published Papers (4 papers)

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13 pages, 1966 KiB  
Article
Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures
by Ernesto Petruzziello, Giuseppe Blaiotta, Elisabetta Pittari, Paola Piombino and Maria Aponte
Foods 2023, 12(3), 526; https://doi.org/10.3390/foods12030526 - 24 Jan 2023
Viewed by 1307
Abstract
A fermentation of Fiano di Avellino grape must was carried out at 9°C with the aim of selecting cryotolerant yeast strains and testing their fermentative performances and volatile production following molecular characterization. A total of 20 yeast cultures were isolated at different fermentation [...] Read more.
A fermentation of Fiano di Avellino grape must was carried out at 9°C with the aim of selecting cryotolerant yeast strains and testing their fermentative performances and volatile production following molecular characterization. A total of 20 yeast cultures were isolated at different fermentation stages. Based on molecular identification and characterization, Metschnikowia (M.) pulcherrima, Hanseniaspora (H.) uvarum, Staremerella (St.) bacillaris, Saccharomyces (S.) cerevisiae, S. kudriavzevii, and S. paradoxus were found to be the yeast species dominating the fermentation. S. paradoxus has been rarely isolated in vineyards and never in the cellar environment. Moreover, in this study, S. kudriavzevii is detected for the first time in vine-wine environments. Both S. kudriavzevii and S. paradoxus co-occurred with S. cerevisiae when grapes were micro-fermented at low temperatures. The growth kinetics of the three species were greatly affected by the fermentation temperature. As a consequence, Fiano wines obtained with S. kudriavzevii and S. paradoxus significantly differed from those made by S. cerevisiae in terms of chemical and volatile composition. Full article
(This article belongs to the Special Issue Research Advances in Wine Technology and Microbiology)
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19 pages, 1444 KiB  
Article
Torulaspora delbrueckii May Help Manage Total and Volatile Acidity of Santorini-Assyrtiko Wine in View of Global Warming
by Georgios Sgouros, Athanasios Mallouchos, Dimitra Dourou, Georgios Banilas, Ioanna Chalvantzi, Yiannis Kourkoutas and Aspasia Nisiotou
Foods 2023, 12(1), 191; https://doi.org/10.3390/foods12010191 - 01 Jan 2023
Cited by 4 | Viewed by 1484
Abstract
Non-Saccharomyces (NS) yeasts are gaining popularity in modern winemaking for improving wine quality. Climate change is one of the biggest challenges winegrowing now faces in warm regions. Here, Lachancea thermotolerans LtS1 and Torulaspora delbrueckii TdS6 combined with Saccharomyces cerevisiae ScS13 isolated from Assyrtiko [...] Read more.
Non-Saccharomyces (NS) yeasts are gaining popularity in modern winemaking for improving wine quality. Climate change is one of the biggest challenges winegrowing now faces in warm regions. Here, Lachancea thermotolerans LtS1 and Torulaspora delbrueckii TdS6 combined with Saccharomyces cerevisiae ScS13 isolated from Assyrtiko grapes from Santorini island were evaluated in grape must fermentation with the aim to mitigate major consequences of temperature rise. Different inoculation protocols were evaluated, including simultaneous and sequential mixed-strain inoculations, displaying significant variation in the chemical and kinetic characteristics. Both LtS1 and TdS6 could raise the titratable acidity (TA). TdS6 also reduced the volatile acidity (VA) and was thus chosen for further evaluation in microvinifications and pilot-scale fermentations. Consistent with lab-scale trials, sequential inoculation exhibited the longest persistence of TdS6 resulting in minimum VA levels. Diethyl succinate, ethyl propanoate, and ethyl isobutyrate were significantly increased in sequential inoculations, although a decline in the net total ester content was observed. On the other hand, significantly higher levels of TA, succinic acid, and 2-methylpropanoic were associated with sequential inoculation. The overall performance of TdS6 coupled with a high compatibility with S. cerevisiae suggests its use in the fermentation of Santorini-Assyrtiko or other high sugar musts for the production of structured dry or sweet wines. Full article
(This article belongs to the Special Issue Research Advances in Wine Technology and Microbiology)
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16 pages, 2190 KiB  
Article
Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols
by Chiara Nadai, Vinícius da Silva Duarte, Jacopo Sica, Simone Vincenzi, Milena Carlot, Alessio Giacomini and Viviana Corich
Foods 2023, 12(1), 3; https://doi.org/10.3390/foods12010003 - 20 Dec 2022
Cited by 2 | Viewed by 1411
Abstract
Starmerella bacillaris is a non-Saccharomyces yeast proposed for must fermentation together with Saccharomyces cerevisiae because of its high glycerol and moderate volatile acidity production. Furthermore, it was demonstrated that the same S. bacillaris strains that possess interesting technological properties exhibited antifungal activity [...] Read more.
Starmerella bacillaris is a non-Saccharomyces yeast proposed for must fermentation together with Saccharomyces cerevisiae because of its high glycerol and moderate volatile acidity production. Furthermore, it was demonstrated that the same S. bacillaris strains that possess interesting technological properties exhibited antifungal activity against Botrytis cinerea, suggesting the release of this yeast in the vineyard. To obtain a positive effect during the following winemaking process, the maintenance of suitable concentrations of S. bacillaris is essential. Therefore, to obtain information on the survival of S. bacillaris, a small-scale field trial was performed. One week before the harvest, two different concentrations of S. bacillaris (106 and 107 cells/mL) were sprayed on Pinot grigio bunches, and the strain concentration was monitored by means of qPCR during the subsequent fermentation process. In addition, the combined effect of different winemaking techniques was evaluated, i.e., the vinification of juice, juice with marc and cryomaceration treatment. Results demonstrated that, under the tested conditions, S. bacillaris released in the vineyard remained viable for one week on grape bunches and increased glycerol content during the subsequent fermentation process. Different vinification protocols influenced cell concentrations. In particular, the cryomaceration treatment, due to the use of low temperature, supported S. bacillaris growth due to its cryotolerant aptitude. The collected data open new perspectives on the control of alcoholic fermentation, involving both vineyard and cellar management. Full article
(This article belongs to the Special Issue Research Advances in Wine Technology and Microbiology)
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15 pages, 1234 KiB  
Article
Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines
by Ivana Karabegović, Marko Malićanin, Nikola Popović, Sandra Stamenković Stojanović, Miodrag Lazić, Jelena Stanojević and Bojana Danilović
Foods 2022, 11(13), 1935; https://doi.org/10.3390/foods11131935 - 29 Jun 2022
Cited by 3 | Viewed by 1452
Abstract
The enological potential of two previously characterized indigenous yeast isolates, Hanseniaspora uvarum S-2 and Candida famata WB-1, in pure and sequential inoculation with commercial yeast Saccharomyces cerevisiae QA23 were analyzed in industrial-scale vinification of the grape variety Tamjanika. Their contribution to the quality [...] Read more.
The enological potential of two previously characterized indigenous yeast isolates, Hanseniaspora uvarum S-2 and Candida famata WB-1, in pure and sequential inoculation with commercial yeast Saccharomyces cerevisiae QA23 were analyzed in industrial-scale vinification of the grape variety Tamjanika. Their contribution to the quality and aroma profile was investigated by quantifying volatile compounds and wine sensory evaluation. Both yeast isolates were able to complete alcoholic fermentation, to reduce ethanol concentration up to 1.06% v/v (in monoculture) in comparation to S. cerevisiae QA23, and to enhance aroma and sensory profile. Based on calculated odor activity values (OAV), p-cymene, ethyl hexanoate, ethyl octanoate, and ethyl decanoate were the major aroma volatile compounds in all Tamjanika wine samples. Analyzed yeast strains significantly affected relative contribution of volatile compounds and can be considered responsible for the differences and uniqueness of the obtained wine samples. Besides confirmation of good enological and fermentative characteristics, selected isolates can be characterized as high ester-producing strains with potential to enhance the floral and fruity aromas of wine. The present study represents a further step toward the use of indigenous yeast isolates at industrial-scale fermentation in order to ensure the regional signature of Tamjanika wine. Full article
(This article belongs to the Special Issue Research Advances in Wine Technology and Microbiology)
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