ArticleWorld journal of microbiology & biotechnology2016
From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar.
Article in World journal of microbiology & biotechnology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 70 citations in OpenAlex.
- Exploring pectinolytic yeast diversity: toward effective polygalacturonase producers for applications in wine-making.FEMS yeast research · 2025Article
- Grapevine bacterial communities display compartment-specific dynamics over space and time within the Central Valley of California.Environmental microbiome · 2023Article
- Can Satellite Remote Sensing Assist in the Characterization of Yeasts Related to Biogeographical Origin?Sensors (Basel, Switzerland) · 2023Article
- Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece.Frontiers in microbiology · 2023Article
- Diversity and dynamics of microbial ecosystem on berry surface during the ripening of Ecolly (Vitis vinifera L.) grape in Wuhai, China.World journal of microbiology & biotechnology · 2021Article
- Lebanon's Native OenologicalJournal of fungi (Basel, Switzerland) · 2021Article
- Year, Location, and Variety Impact on Grape-, Soil-, and Leaf-Associated Fungal Microbiota of Arkansas-Grown Table Grapes.Microbial ecology · 2021Article
- Epiphytic Microbial Diversity of Vitis vinifera Fructosphere: Present Status and Potential Applications.Current microbiology · 2021Review
- Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León.Scientific reports · 2021Article
- Structure and Foaming Properties of Viscous Exopolysaccharides from a Wild Grape-Associated Basidiomycetous YeastJournal of microbiology and biotechnology · 2020Article
- Growth Dynamics and Diversity of Yeasts during Spontaneous Plum Mash Fermentation of Different Varieties.Foods (Basel, Switzerland) · 2020Article
- Effect of Co-Inoculation ofMicroorganisms · 2020Article
- New Insights into the Oenological Significance ofMicroorganisms · 2020Article
- Genetic and Phenotypic Characterisation of aMicroorganisms · 2019Article
- Yeast species isolated from Texas High Plains vineyards and dynamics during spontaneous fermentations of Tempranillo grapes.PloS one · 2019Article
- Genetic variability and physiological traits of Saccharomyces cerevisiae strains isolated from "Vale dos Vinhedos" vineyards reflect agricultural practices and history of this Brazilian wet subtropical area.World journal of microbiology & biotechnology · 2018Article
- High-throughput sequencing of microbial community diversity in soil, grapes, leaves, grape juice and wine of grapevine from China.PloS one · 2018Article
- South Brazilian wines: culturable yeasts associated to bottled wines produced in Rio Grande do Sul and Santa Catarina.World journal of microbiology & biotechnology · 2017Article
- Microbial Resources and Enological Significance: Opportunities and Benefits.Frontiers in microbiology · 2017Review
- Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Frontiers in microbiology · 2017Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this work was to study the biodiversity of yeasts isolated from the autochthonous grape variety called "Uva di Troia", monitoring the natural diversity from the grape berries to wine during a vintage. Grapes were collected in vineyards from two different geographical areas and spontaneous alcoholic fermentations (AFs) were performed. Different restriction profiles of ITS-5.8S rDNA region, corresponding to Saccharomyces cerevisiae, Issatchenkia orientalis, Metschnikowia pulcherrima, Hanseniaspora uvarum, Candida zemplinina, Issatchenkia terricola, Kluyveromyces thermotolerans, Torulaspora delbrueckii, Metschnikowia chrysoperlae, Pichia fermentans, Hanseniaspora opuntiae and Hanseniaspora guilliermondii, were observed. The yeast occurrences varied significantly from both grape berries and grape juices, depending on the sampling location. Furthermore, samples collected at the end of AF revealed the great predominance of Saccharomyces cerevisiae, with a high intraspecific biodiversity. This is the first report on the population dynamics of 'cultivable' microbiota diversity of "Uva di Troia" cultivar from the grape to the corresponding wine ("Nero di Troia"), and more general for Southern Italian oenological productions, allowing us to provide the basis for an improved management of wine yeasts (with both non-Saccharomyces and Saccharomyces) for the production of typical wines with desired unique traits. A certain geographical-dependent variability has been reported, suggesting the need of local based formulation for autochthonous starter cultures, especially in the proportion of the different species/strains in the design of mixed microbial preparations.
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