| Title: | Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines |
| Author(s): | De Filippis F; Aponte M; Piombino P; Lisanti MT; Moio L; Ercolini D; Blaiotta G; |
| Address: | "Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Via Universita 100, 80055 Portici, Naples, Italy; Task Force on Microbiome Studies, University of Naples Federico II, Naples, Italy. Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Via Universita 100, 80055 Portici, Naples, Italy. Task Force on Microbiome Studies, University of Naples Federico II, Naples, Italy; Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Viale Italia, 83100 Avellino, Italy. Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Viale Italia, 83100 Avellino, Italy. Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Viale Italia, 83100 Avellino, Italy. Electronic address: blaiotta@unina.it" |
| DOI: | 10.1016/j.foodres.2018.11.033 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Natural (N) as well as starter inoculated (S, inoculated with Saccharomyces cerevisiae M3-5; CZS, Candida zemplinina T13, Zygosaccharomyces bailii NS113 and Saccharomyces cerevisiae M3-5) fermentations of Falanghina must from dehydrated grape were monitored. Culture dependent analyses and amplicon-based high-throughput sequencing targeting 18S rRNA and 16S rRNA genes were used to monitor the fungal and bacterial communities (8 sampling points during 65?ª+days). The resulting wines were subject to both sensory evaluation and volatile organic compounds analysis. Fungal community of un-inoculated musts (N) at beginning of the fermentation was mainly represented by Aureobasidium, Cladosporium, Sclerotinia, while Candida, Debaryomyces, Hanseniaspora, Metschnikowia, Pichia, Saccharomyces and Zygosaccharomyces showed a very low occurrence. The dominance of Hanseniaspora vineae and/or Hanseniaspora uvarum was clear up to 29th days of fermentation. S. cerevisiae occurred in all the phases but become dominant only at the end of the process. The odour profiles as evaluate by Quantitative Descriptive Analysis (QDA) highlighted a significant impact of the fungal populations on the olfactory profiles of the wines. Raisins, dried fruits, Sherry and liqueur were stronger in both S and CZS, while N was mostly discriminated by solvent/chemical and floral features. Outcomes underpin the impact of microbiota on the chemical and odour traits of Falanghina passito wines" |
| Keywords: | Adult Female Humans Industrial Microbiology/*methods Male *Microbiota Middle Aged *Taste Volatile Organic Compounds/analysis/chemistry Wine/*analysis/*microbiology Young Adult Falanghina Microbiota Passito sweet wine Quantitative Descriptive Analysis (QDA; |
| Notes: | "MedlineDe Filippis, Francesca Aponte, Maria Piombino, Paola Lisanti, Maria Tiziana Moio, Luigi Ercolini, Danilo Blaiotta, Giuseppe eng Research Support, Non-U.S. Gov't Canada 2019/04/20 Food Res Int. 2019 Jun; 120:740-747. doi: 10.1016/j.foodres.2018.11.033. Epub 2018 Nov 19" |
