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Fermentation 2016, 2(4), 21; doi:10.3390/fermentation2040021

Starter Cultures for Sparkling Wine

1
Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, via Napoli 25, Foggia 71100, Italy
2
Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Unità Operativa di Supporto di Lecce, Lecce 73100, Italy
*
Author to whom correspondence should be addressed.
Academic Editor: Ronnie G. Willaert
Received: 26 October 2016 / Revised: 6 December 2016 / Accepted: 8 December 2016 / Published: 14 December 2016
(This article belongs to the Special Issue Yeast Biotechnology)
View Full-Text   |   Download PDF [663 KB, uploaded 14 December 2016]   |  

Abstract

The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to maximize product quality and safety. The increasing economic interest in the sector of sparkling wine has also implied a renewed interest in microbial resource management. In this review, after a brief introduction, we report an overview of the main characterization criteria in order to select Saccharomyces cerevisiae strains suitable for use as starter cultures for the production of base wines and to drive re-fermentation of base wines to obtain sparkling wines. Particular attention has been reserved to the technological characterization aspects of re-fermenting phenotypes. We also analysed the possible uses of selected non-Saccharomyces and malolactic strains in order to differentiate specific productions. Finally, we highlighted the main safety aspects related to microbes of enological interest and underlined some microbial-based biotechnological applications helpful to pursue product and process innovations. Overall, the sparkling wine industry may find a relevant benefit from the exploitation of the wide resources associated with vineyard/wine microbial diversity. View Full-Text
Keywords: sparkling wine; starter cultures; Saccharomyces cerevisiae; non-Saccharomyces autolysis; flocculation; alcoholic fermentation; re-fermentation sparkling wine; starter cultures; Saccharomyces cerevisiae; non-Saccharomyces autolysis; flocculation; alcoholic fermentation; re-fermentation
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Garofalo, C.; Arena, M.P.; Laddomada, B.; Cappello, M.S.; Bleve, G.; Grieco, F.; Beneduce, L.; Berbegal, C.; Spano, G.; Capozzi, V. Starter Cultures for Sparkling Wine. Fermentation 2016, 2, 21.

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