Microbial terroir and food innovation: the case of yeast biodiversity in wine

Publication date: Available online 19 October 2015 Source:Microbiological Research Author(s): Vittorio Capozzi, Carmela Garofalo, Maria Assunta Chiriatti, Francesco Grieco, Giuseppe Spano Saccharomyces and non-Saccharomyces represents a heterogeneous class in the grape/must/wine environments including several yeast genera (e.g. Saccharomyces, Hanseniaspora, Pichia, Candida, Metschnikowia, Kluyveromyces, Zygosaccharomyces, Torulaspora, Dekkera and Schizosaccharomyces) and species. Since each species may differently contribute to the improvement/depreciation of wine qualities, it appears clear the reason why species belong to non-Saccharomyces are also considered a biotechnological resource in wine fermentation. Here, we briefly review the oenological significance of this specific part of microbiota associated with grapes/musts/wine. Moreover, the diversity of cultivable non-Saccharomyces genera and their contribute to typical wines fermentations will be discussed.
Source: Microbiological Research - Category: Infectious Diseases Source Type: research