A Focus on Quality and Safety Traits ofSaccharomyces cerevisiaeIsolated from Uva di Troia Grape Variety
| Autor: | Leonardo Petruzzi, Milena Sinigaglia, Barbara Speranza, Antonio Bevilacqua, Vittorio Capozzi, Maria Rosaria Corbo |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Wine Ochratoxin A biology 030106 microbiology Saccharomyces cerevisiae food and beverages biology.organism_classification Interdelta 03 medical and health sciences chemistry.chemical_compound Pigment chemistry visual_art Botany Glycerol visual_art.visual_art_medium Fermentation Food science Food Science |
| Zdroj: | Journal of Food Science. 82:124-133 |
| ISSN: | 0022-1147 |
| DOI: | 10.1111/1750-3841.13549 |
| Popis: | The aim of this work was to study Saccharomyces cerevisiae strains isolated from vineyards of the autochthonous grape variety "Uva di Troia" located in different geographical areas of Apulian region (Southern Italy). Four hundred isolates were studied in relation to H2 S production, β-glucosidase activity, and pigments adsorption from grape skin. Thus, 81 isolates were selected, identified through the amplification of the interdelta region, and grouped in 19 biotypes (from I to XIX). The enological performances were assessed to determine the content of residual sugars, ethanol, glycerol, and volatile acidity, after a microfermentation in Uva di Troia must for each isolate. The ability to remove ochratoxin A (OTA) was studied as an additional tool to select promising strains. A geographical-dependent technological variability was found for glycerol and volatile acidity, suggesting that the different indigenous yeasts can have a peculiar impact on the final characteristics of the corresponding wine ("Nero di Troia"). Only 2 biotypes (VI and XVII) were able to remove OTA throughout fermentation, with the highest reduction achieved by the biotype XVII (ca. 30%). |
| Databáze: | OpenAIRE |
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