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Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures

A fermentation of Fiano di Avellino grape must was carried out at 9°C with the aim of selecting cryotolerant yeast strains and testing their fermentative performances and volatile production following molecular characterization. A total of 20 yeast cultures were isolated at different fermentation st...

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Autores principales: Petruzziello, Ernesto, Blaiotta, Giuseppe, Pittari, Elisabetta, Piombino, Paola, Aponte, Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914108/
https://www.ncbi.nlm.nih.gov/pubmed/36766056
http://dx.doi.org/10.3390/foods12030526
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author Petruzziello, Ernesto
Blaiotta, Giuseppe
Pittari, Elisabetta
Piombino, Paola
Aponte, Maria
author_facet Petruzziello, Ernesto
Blaiotta, Giuseppe
Pittari, Elisabetta
Piombino, Paola
Aponte, Maria
author_sort Petruzziello, Ernesto
collection PubMed
description A fermentation of Fiano di Avellino grape must was carried out at 9°C with the aim of selecting cryotolerant yeast strains and testing their fermentative performances and volatile production following molecular characterization. A total of 20 yeast cultures were isolated at different fermentation stages. Based on molecular identification and characterization, Metschnikowia (M.) pulcherrima, Hanseniaspora (H.) uvarum, Staremerella (St.) bacillaris, Saccharomyces (S.) cerevisiae, S. kudriavzevii, and S. paradoxus were found to be the yeast species dominating the fermentation. S. paradoxus has been rarely isolated in vineyards and never in the cellar environment. Moreover, in this study, S. kudriavzevii is detected for the first time in vine-wine environments. Both S. kudriavzevii and S. paradoxus co-occurred with S. cerevisiae when grapes were micro-fermented at low temperatures. The growth kinetics of the three species were greatly affected by the fermentation temperature. As a consequence, Fiano wines obtained with S. kudriavzevii and S. paradoxus significantly differed from those made by S. cerevisiae in terms of chemical and volatile composition.
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spelling pubmed-99141082023-02-11 Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures Petruzziello, Ernesto Blaiotta, Giuseppe Pittari, Elisabetta Piombino, Paola Aponte, Maria Foods Article A fermentation of Fiano di Avellino grape must was carried out at 9°C with the aim of selecting cryotolerant yeast strains and testing their fermentative performances and volatile production following molecular characterization. A total of 20 yeast cultures were isolated at different fermentation stages. Based on molecular identification and characterization, Metschnikowia (M.) pulcherrima, Hanseniaspora (H.) uvarum, Staremerella (St.) bacillaris, Saccharomyces (S.) cerevisiae, S. kudriavzevii, and S. paradoxus were found to be the yeast species dominating the fermentation. S. paradoxus has been rarely isolated in vineyards and never in the cellar environment. Moreover, in this study, S. kudriavzevii is detected for the first time in vine-wine environments. Both S. kudriavzevii and S. paradoxus co-occurred with S. cerevisiae when grapes were micro-fermented at low temperatures. The growth kinetics of the three species were greatly affected by the fermentation temperature. As a consequence, Fiano wines obtained with S. kudriavzevii and S. paradoxus significantly differed from those made by S. cerevisiae in terms of chemical and volatile composition. MDPI 2023-01-24 /pmc/articles/PMC9914108/ /pubmed/36766056 http://dx.doi.org/10.3390/foods12030526 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Petruzziello, Ernesto
Blaiotta, Giuseppe
Pittari, Elisabetta
Piombino, Paola
Aponte, Maria
Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures
title Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures
title_full Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures
title_fullStr Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures
title_full_unstemmed Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures
title_short Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures
title_sort isolation and characterization of cryotolerant yeasts from fiano di avellino grapes fermented at low temperatures
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914108/
https://www.ncbi.nlm.nih.gov/pubmed/36766056
http://dx.doi.org/10.3390/foods12030526
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