ArticleJournal of industrial microbiology & biotechnology2012
Autochthonous fermentation starters for the industrial production of Negroamaro wines.
Article in Journal of industrial microbiology & biotechnology, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content.Foods (Basel, Switzerland) · 2024Article
- Management of in-Amphora "Trebbiano Toscano" Wine Production: Selection of IndigenousFoods (Basel, Switzerland) · 2023Article
- Screening and Enzymatic Evaluation ofFoods (Basel, Switzerland) · 2022Article
- Effect of Co-Inoculation ofMicroorganisms · 2020Article
- New Insights into the Oenological Significance ofMicroorganisms · 2020Article
- AutochthonousFoods (Basel, Switzerland) · 2019Article
- Early Ongoing Speciation ofFrontiers in microbiology · 2018Article
- Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production.Frontiers in microbiology · 2017Article
- Sequential Inoculation of Native Non-Frontiers in microbiology · 2017Article
- From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar.World journal of microbiology & biotechnology · 2016Article
- The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.Frontiers in microbiology · 2016Article
- Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective.Frontiers in microbiology · 2016Article
- Simultaneous Alcoholic and Malolactic Fermentations by Saccharomyces cerevisiae and Oenococcus oeni Cells Co-immobilized in Alginate Beads.Frontiers in microbiology · 2016Article
- Improving industrial yeast strains: exploiting natural and artificial diversity.FEMS microbiology reviews · 2014Review
- Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy.International journal of microbiology · 2014Article
- Selection of an autochthonous Saccharomyces strain starter for alcoholic fermentation of Sherry base wines.Journal of industrial microbiology & biotechnology · 2013Article
- Detailed analysis of the microbial population in Malaysian spontaneous cocoa pulp fermentations reveals a core and variable microbiota.PloS one · 2013Article
- Food microbial biodiversity and "microbes of protected origin".Frontiers in microbiology · 2011Article
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Authors and funding
9 authors.
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Abstract
The aim of the present study was to establish a new procedure for the oenological selection of Saccharomyces cerevisiae strains isolated from natural must fermentations of an important Italian grape cultivar, denoted as "Negroamaro". For this purpose, 108 S. cerevisiae strains were selected as they did not produce H(2)S and then assayed by microfermentation tests. The adopted procedure made it possible to identify 10 strains that were low producers of acetic acid and hydrogen sulphide and showed that they completed sugar consumption during fermentation. These strains were characterized for their specific oenological and technological properties and, two of them, strains 6993 and 6920, are good candidates as industrial starter cultures. A novel protocol was set up for their biomass production and they were employed for industrial-scale fermentation in two industrial cellars. The two strains successfully dominated the fermentation process and contributed to increasing the wines' organoleptic quality. The proposed procedure could be very effective for selecting "company-specific" yeast strains, ideal for the production of typical regional wines. "Winery" starter cultures could be produced on request in a small plant just before or during the vintage season and distributed as a fresh liquid concentrate culture.
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