| Title: | New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines |
| Author(s): | Russo P; Tufariello M; Renna R; Tristezza M; Taurino M; Palombi L; Capozzi V; Rizzello CG; Grieco F; |
| Address: | "Department of the Sciences of Agriculture, Food and Environment, University of Foggia, 71121 Foggia, Italy. CNR-Institute of Sciences of Food Production (ISPA), via Prov.le, Lecce-Monteroni, 73100 Lecce, Italy. Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, 70126 Bari, Italy. CNR-Institute for Applied Physics 'Nello Carrara' (IFAC), Via Madonna del Piano 10, Sesto Fiorentino, 50019 Firenze, Italy. Institute of Sciences of Food Production, National Research Council (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy" |
| DOI: | 10.3390/microorganisms8050628 |
| ISSN/ISBN: | 2076-2607 (Print) 2076-2607 (Electronic) 2076-2607 (Linking) |
| Abstract: | "In this investigation, we explored the oenological significance of Candida zemplinina (syn. Starmerella bacillaris) isolates from Apulian grape musts. Moreover, we provide the first evidence of the impact of different C. zemplinina strains on the wine aromatic properties tested as monocultures. We described the diversity of C. zemplinina strains isolated from grapes and the variability of 'volatile' phenotypes associated with this intraspecific variability. Thirty-three isolates were characterized at strain level by PCR-based approach and, among these, 16 strains were identified and then tested by microfermentation tests carried out in grape must. Analyzed strains were low producers of acetic acid and hydrogen sulphide, not able to decarboxylate a panel of representative amino acids, whereas they showed fructophilic character and significant glycerol production. Volatile profiles of produced wines were investigated by gas chromatography-mass spectrometry. The Odor Activity Values of all molecules were calculated and 12 compounds showed values above their odor thresholds. Two selected strains (35NC1 and 15PR1) could be considered as possible starter cultures since they were able to positively affect the sensory properties of obtained wine. This report firstly supplies evidence on the strain-specific impact of different C. zemplinina strains on the final aroma of produced wines" |
| Keywords: | Candida zemplinina Starmerella bacillaris alcoholic fermentation biodiversity volatile organic compound wine yeast; |
| Notes: | "PubMed-not-MEDLINERusso, Pasquale Tufariello, Maria Renna, Raffaela Tristezza, Mariana Taurino, Marco Palombi, Lorenzo Capozzi, Vittorio Rizzello, Carlo G Grieco, Francesco eng Switzerland 2020/05/03 Microorganisms. 2020 Apr 26; 8(5):628. doi: 10.3390/microorganisms8050628" |
