Journal article published in Italian Journal of Food Science, volume 29, pp. 518–536.

Authors: Kalliopi Rantsiou, Fabio Marengo, Vasileios Englezos, Fabrizio Torchio, Simone Giacosa, Luca Rolle, Vincenzo Gerbi and Luca Cocolin.

Abstract

The aim of this study was to examine the biodiversity of Saccharomyces cerevisiae isolates from Barbera grapes and musts, from the Monferrato area, in the Piedmont region – Nort West Italy. An interdelta element PCR analysis was used to identify and discriminate 636 S. cerevisiae isolates at a strain level. Ninety-six S. cerevisiae that showed different molecular fingerprints were characterized through physiological tests and laboratory scale fermentations. A chemical analysis of experimental wines obtained from inoculated fermentations showed significant differences between the wines. The main variables considered in the strain differentiation were the residual sugars and the production of acetic acid, which ranged from 148.64 to 3.44 g/L and from 0.20 to 0.60 g/L, respectively. As a consequence, strain variability should be considered as a relevant resource to select suitable starter cultures in order to improve or characterize wines with a close bond to the geographic region.

Key words Saccharomyces cerevisiae, yeast biodiversity, indigenous starter, interdelta PCR, selection

BibTeX entry: click to show

@article{
	2318_1647294,
	url = {https://hdl.handle.net/2318/1647294},
	author = {Rantsiou, Kalliopi and Marengo, Fabio and Englezos, Vasileios and Torchio, Fabrizio and Giacosa, Simone and Rolle, Luca and Gerbi, Vincenzo and Cocolin, Luca},
	title = {Saccharomyces cerevisiae biodiversity in Monferrato, north west Italy, and selection of indigenous starter cultures for Barbera wine production},
	year = {2017},
	journal = {Italian Journal of Food Science},
	volume = {29},
	abstract = {The aim of this study was to examine the biodiversity of Saccharomyces cerevisiae isolates from Barbera grapes and musts, from the Monferrato area, in the Piedmont region – Nort West Italy. An interdelta element PCR analysis was used to identify and discriminate 636 S. cerevisiae isolates at a strain level. Ninety-six S. cerevisiae that showed different molecular fingerprints were characterized through physiological tests and laboratory scale fermentations. A chemical analysis of experimental wines obtained from inoculated fermentations showed significant differences between the wines. The main variables considered in the strain differentiation were the residual sugars and the production of acetic acid, which ranged from 148.64 to 3.44 g/L and from 0.20 to 0.60 g/L, respectively. As a consequence, strain variability should be considered as a relevant resource to select suitable starter cultures in order to improve or characterize wines with a close bond to the geographic region.},
	keywords = {Saccharomyces cerevisiae, yeast biodiversity, indigenous starter, interdelta PCR, selection},
	doi = {10.14674/IJFS-767},	
	pages = {518--536}
}

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