Abstract
Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine microbial resources represents a cornerstone driver of quality improvement. Since the advent of starter cultures technology, the attention has been focused on intraspecific biodiversity within the primary species responsible for alcoholic fermentation (Saccharomyces cerevisiae) and, subsequently, for the so-called ‘malolactic fermentation’ (Oenococcus oeni). However, in the last decade, a relevant number of studies proposed the enological exploitation of an increasing number of species (e.g., non-Saccharomyces yeasts) associated with spontaneous fermentation in wine. These new species/strains may provide technological solutions to specific problems and/or improve sensory characteristics, such as complexity, mouth-feel and flavors. This review offers an overview of the available information on the enological/protechnological significance of microbial resources associated with winemaking, summarizing the opportunities and the benefits associated with the enological exploitation of this microbial potential. We discuss proposed solutions to improve quality and safety of wines (e.g., alternative starter cultures, multistrains starter cultures) and future perspectives.
Highlights
Wine has been consumed by humans for thousands of years and produced by crushing grapes and allowing them to ferment using the organisms present on the grapes and in the surrounding environment (Whitener et al, 2016)
This review offers an overview of the available information on the enological/protechnological significance of microbial resources associated with winemaking, with a special focus on non-Saccharomyces yeast genera/species
Two modes of inoculation have been proposed and used (Whitener et al, 2016): the first is known as co-inoculation and some studies have showed that the inoculation of selected non-Saccharomyces yeasts at high cell concentration together with S. cerevisiae might produce wines with distinct characteristics while avoiding stuck fermentations
Summary
Wine has been consumed by humans for thousands of years and produced by crushing grapes and allowing them to ferment using the organisms present on the grapes and in the surrounding environment (Whitener et al, 2016). Perdomini (Verona, Italy) the use of non-Saccharomyces yeasts has been proposed to improve glycerol or mannoprotein content, volatile acidity, or color stability (Tronchoni et al, 2017) or to reduce the ethanol levels of wines (Rossouw and Bauer, 2016).
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