Next Article in Journal
Dynamic Variations in Rumen Fermentation Characteristics and Bacterial Community Composition during In Vitro Fermentation
Previous Article in Journal
Effectiveness of Tannin Removal by Alkaline Pretreatment on Sorghum Ethanol Production
Previous Article in Special Issue
Stress Resistance and Adhesive Properties of Commercial Flor and Wine Strains, and Environmental Isolates of Saccharomyces cerevisiae
Review

Microbial Resources and Sparkling Wine Differentiation: State of the Arts

1
Institute of Sciences of Food Production, National Research Council, c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
2
Institute of Sciences of Food Production, National Research Council, Via Prov.le, Lecce-Monteroni, 73100 Lecce, Italy
3
ENOLAB, Estructura de Recerca Interdisciplinar (ERI), BioTecMed and Departament de Microbiologia y Ecología, Universitat de València, c/Dr. Moliner 50, 46100 València, Spain
4
Department of Agriculture, Food, Natural Resources, and Engineering, University of Foggia, 71122 Foggia, Italy
5
Center for Research, Experimentation and Training in Agriculture “Basile Caramia”, 70010 Locorotondo, Italy
6
Department of Agro-Environmental and Territorial Sciences, University of Bari-Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editor: Antonio Morata
Fermentation 2022, 8(6), 275; https://doi.org/10.3390/fermentation8060275
Received: 17 May 2022 / Revised: 8 June 2022 / Accepted: 10 June 2022 / Published: 14 June 2022
(This article belongs to the Special Issue New Insight and Current Trends in Oenological Microbiology)
Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and safety of the final product. Nowadays, the management of the employed microbial resource is highly requested by stakeholders, because of the increasing economic importance of this oenological sector. Here, we report an overview of the production processes of sparkling wine and the main characterisation criteria to select Saccharomyces and non-Saccharomyces strains appropriate for the preparation of commercial starter cultures dedicated to the primary and, in particular, the secondary fermentation of sparkling wines. We also focused on the possible uses of selected indigenous strains to improve the unique traits of sparkling wines from particular productive areas. In summary, the sparkling wine industry will get an important advantage from the management of autochthonous microbial resources associated with vineyard/wine microbial diversity. View Full-Text
Keywords: sparkling wine; alcoholic fermentation; starter culture; non-Saccharomyces; Saccharomyces cerevisiae; autochthonous starters; regional wine; secondary fermentation; lactic bacteria sparkling wine; alcoholic fermentation; starter culture; non-Saccharomyces; Saccharomyces cerevisiae; autochthonous starters; regional wine; secondary fermentation; lactic bacteria
Show Figures

Figure 1

MDPI and ACS Style

Capozzi, V.; Tufariello, M.; Berbegal, C.; Fragasso, M.; De Simone, N.; Spano, G.; Russo, P.; Venerito, P.; Bozzo, F.; Grieco, F. Microbial Resources and Sparkling Wine Differentiation: State of the Arts. Fermentation 2022, 8, 275. https://doi.org/10.3390/fermentation8060275

AMA Style

Capozzi V, Tufariello M, Berbegal C, Fragasso M, De Simone N, Spano G, Russo P, Venerito P, Bozzo F, Grieco F. Microbial Resources and Sparkling Wine Differentiation: State of the Arts. Fermentation. 2022; 8(6):275. https://doi.org/10.3390/fermentation8060275

Chicago/Turabian Style

Capozzi, Vittorio, Maria Tufariello, Carmen Berbegal, Mariagiovanna Fragasso, Nicola De Simone, Giuseppe Spano, Pasquale Russo, Pasquale Venerito, Francesco Bozzo, and Francesco Grieco. 2022. "Microbial Resources and Sparkling Wine Differentiation: State of the Arts" Fermentation 8, no. 6: 275. https://doi.org/10.3390/fermentation8060275

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop