New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines

Round 1

Reviewer 1 Report

Manuscript Microorganisms-776794 needs some revision to improve its scientific quality.

First of all, authors should discuss the strong similarities shown by strains 3KUT7 and FG21. The wines made with them present very close levels of ethanol sugars, and behave similarly when aroma compounds are considered. Nevertheless, authors compare wines made with strains FG21 and FG26 for main chemical parameters (lines 168-174).

Other remarks are as follows:

Line 169: write “ethanol”, not “alcohols”

Lines 198-199 must be written at the end of line 193.

Line 206: write “low”, not “insignificant”

Lines 279-280: please, do not use capital letters for hexanol, linalool,…

Please, use C. zemplinina throughout the text after line 52, including tables and figures.

Please, revise the list of strains in the tables. There are some mistakes.

Please, revise significant numbers in tables. For instance, for total norisoprenoids in wine made with the strain FG27 (table 2 A), the correct figures are 1.00±0.12, and for total acids in wine made with the strain 15PR1 (table 2B) the correct figures are 1.44±0.32

Author Response

Point-by-point response to Reviewer 1

First of all, authors should discuss the strong similarities shown by strains 3KUT7 and FG21. The wines made with them present very close levels of ethanol sugars, and behave similarly when aroma compounds are considered. Nevertheless, authors compare wines made with strains FG21 and FG26 for main chemical parameters (lines 168-174).

Thanks for your precious indication. Following the indication of Reviewer 2 (“this sentence does not add much value because of the large variations within the std deviations for ethanol”) we avoid to stress strains comparison concerning data reported in Table 1 (lines 168-174). Following your suggestion, we reported the similarities between the strains 3KUT7 and FG21 (lines 235-238) and we discuss this evidence (lines 287-291).

 

Line 169: write “ethanol”, not “alcohols”

Done

 

Lines 198-199 must be written at the end of line 193.

Thanks for the indication. The comment concerning the 3-methyl-1-butanol and the phenylethanol concentrations are referred to Table 2.

 

Line 206: write “low”, not “insignificant”

Done

 

Lines 279-280: please, do not use capital letters for hexanol, linalool,…

Done

 

Please, use C. zemplinina throughout the text after line 52, including tables and figures.

Done

 

Please, revise the list of strains in the tables. There are some mistakes.

Done

 

Please, revise significant numbers in tables. For instance, for total norisoprenoids in wine made with the strain FG27 (table 2A), the correct figures are 1.00±0.12, and for total acids in wine made with the strain 15PR1 (table 2B) the correct figures are 1.44±0.32

Done

 

The changes have been highlighted in yellow. Thank you for all your precious suggestions.

Author Response File: Author Response.pdf

Reviewer 2 Report

The research is interesting, novel and of scientific value. Some minor spelling, punctuation and grammatical issues. Table footnotes and figures need some attention. Please see attached document for details. The concluding paragraph should be improved. The value of this study is not clear.

 

Comments for author File: Comments.pdf

Author Response

Point-by-point response to Reviewer 2

The research is interesting, novel and of scientific value. Some minor spelling, punctuation and grammatical issues. Table footnotes and figures need some attention. Please see attached document for details.

All the indicated issues have been modified as requested. The changes have been highlighted in light-blue.

 

Lines 168-169. Since the large variations within the standard deviations for ethanol, we agree with your remark and, thus, we deleted the sentence.

 

The concluding paragraph should be improved. The value of this study is not clear.

The concluding paragraph have been improved as requested

Author Response File: Author Response.pdf