Autochthonous starter cultures and indigenous grape variety for regional wine production

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作者：
20231713970853
机构：
[1] Garofalo, C.
[2] El Khoury, M.
[3] Lucas, P.
[4] Bely, M.
[5] Russo, P.
[6] Spano, G.
[7] Capozzi, V.
来源：
Spano, G. (giuseppe.spano@unifg.it) | 1600年 / 118期
关键词：
Aims: To characterize Oenococcus oeni strains isolated from North-Apulian wines where malic acid degradation is usually achieved by spontaneous fermentations; and to determine the influence of bacterial inoculation time on the malolactic performances in 'Nero di Troia' wine using a complete autochthonous microbial regime. Methods and Results: Oenococcus oeni strains from wines produced with the autochthonous (Apulia Region; southern Italy) grape variety 'Uva di Troia' were isolated; selected and characterized. Multilocus sequence typing and variable number tandem repeat analysis were used to investigate intraspecific diversity. Oenococcus oeni strains were tested in co-inoculation and in sequential inoculation; with two autochthonous yeast strains previously isolated from 'Nero di Troia' wine. After a preliminary screening using co-inoculation regime; the O. oeni strains were grouped in reason of the different behaviour in malic acid performances. Results suggested that the efficient degradation of malic acid in co-inoculation is a strain-dependent characteristic. Conclusions: Autochthonous yeast/bacterium combinations were identified as starter culture; and used in a co-inoculation approach; for vinification of regional wines. Significance and Impact of the Study: The 'microbial terroir' of typical fermented food and beverage production represents a dynamic sector of applied research in food microbiology. In this work; we propose the use of autochthonous bacteria and yeast for wine production from an indigenous grape variety. © 2015 The Society for Applied Microbiology;
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