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New Insights into Microbial Interactions for Sustainable Winemaking
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New Insights into Microbial Interactions for Sustainable Winemaking

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (20 August 2021) | Viewed by 18434

Special Issue Editors

Prof. Roberto Carmine Foschino

E-Mail Website
Guest Editor
Department of Food, Enviromental and Nutritional Sciences, University of Milan, Milan, Italy
Interests: microbiology; food microbiology; food safety; food quality; biotechnology; microbial interactions; yeasts; lactic acid bacteria; acetic acid bacteria; bacterial pathogens; bacteriophages; biocontrol; fermented foods; wine; beer; dairy products; cheese; bakery products
Prof. Dr. Ileana Vigentini

E-Mail Website
Guest Editor
Department of Food, Enviromental and Nutritional Sciences, University of Milan, Milan, Italy
Interests: microbiology; biotechnology; wine microbiology; microbial biodiversity; Saccharomyces and non-Saccharomyces yeasts, Brettanomyces bruxellensis, yeast physiology; malolactic bacteria; melatonin; microbial biocontrol
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

What will be the future of wine? 

The answer to this question represents a great challenge for many reasons such as the environmental sustainability of the productive chain, the economic and social impact in some vine-growing areas and the rising criticism of alcohol consumption.

This Special Issue aims to provide a better understanding and exploitation of microbial interactions, rethinking wine as a more sustainable and healthier food. Advancements in grape and wine microbiology and technology addressed to the following areas will be considered for publication:

  • the role of plant-associated microorganisms to cope with abiotic stress;
  • fungi and bacteria in biocontrol of grapevines and grapes;
  • a reduction in harmful chemical content in wine, like ethanol, biogenic amines, mycotoxins and sulphites, by use of innovative microbial applications;
  • the exploitation of microbial interactions to control wine spoilage;
  • the enhancement of wine quality by exploiting its nutraceutical features and improving its sensory characteristics;
  • innovative low alcoholic beverages and non-alcoholic drinks addressed to an efficient, circular and zero waste production.

Prof. Roberto Carmine Foschino
Prof. Dr. Ileana Vigentini
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bio-active compounds in grape and wine
  • bio-control
  • bio-protection grape-related bacteria
  • grape-related fungi
  • harmful chemicals reduction in winemaking
  • innovation in winemaking
  • innovative beverages from grape
  • microbial interactions
  • nutraceuticals in wine
  • sustainable winemaking
  • vine-associated microorganisms
  • waste reduction in winemaking
  • wine microorganisms
  • wine quality
  • wine safety
  • wine spoilage

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Published Papers (5 papers)

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Research

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12 pages, 3864 KiB  
Article
Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile
by Laura Canonico, Edoardo Galli, Alice Agarbati, Francesca Comitini and Maurizio Ciani
Foods 2021, 10(5), 1047; https://doi.org/10.3390/foods10051047 - 11 May 2021
Cited by 4 | Viewed by 2513
Abstract
In the last few decades, the increase of ethanol in wine, due to global climate change and consumers’ choice is one of the main concerns in winemaking. One of the most promising approaches in reducing the ethanol content in wine is the use [...] Read more.
In the last few decades, the increase of ethanol in wine, due to global climate change and consumers’ choice is one of the main concerns in winemaking. One of the most promising approaches in reducing the ethanol content in wine is the use of non-Saccharomyces yeasts in co-fermentation or sequential fermentation with Saccharomyces cerevisiae. In this work, we evaluate the use of Starmerella bombicola and S. cerevisiae in sequential fermentation under aeration condition with the aim of reducing the ethanol content with valuable analytical profile. After a preliminary screening in synthetic grape juice, bench-top fermentation trials were conducted in natural grape juice by evaluating the aeration condition (20 mL/L/min during the first 72 h) on ethanol reduction and on the analytical profile of wines. The results showed that S. bombicola/S. cerevisiae sequential fermentation under aeration condition determined an ethanol reduction of 1.46% (v/v) compared with S. cerevisiae pure fermentation. Aeration condition did not negatively affect the analytical profile of sequential fermentation S. bombicola/S. cerevisiae particularly an overproduction of volatile acidity and ethyl acetate. On the other hand, these conditions strongly improved the production of glycerol and succinic acid that positively affect the structure and body of wine. Full article
(This article belongs to the Special Issue New Insights into Microbial Interactions for Sustainable Winemaking)
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18 pages, 1860 KiB  
Article
Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation
by Xiaolin Zhu, María-Jesús Torija, Albert Mas, Gemma Beltran and Yurena Navarro
Foods 2021, 10(3), 623; https://doi.org/10.3390/foods10030623 - 15 Mar 2021
Cited by 16 | Viewed by 3788
Abstract
Microbiological strategies are currently being considered as methods for reducing the ethanol content of wine. Fermentations started with a multistarter of three non-Saccharomyces yeasts (Metschnikowia pulcherrima (Mp), Torulaspora delbrueckii (Td) and Zygosaccharomyces bailii (Zb)) at different inoculum concentrations. S. cerevisiae (Sc) [...] Read more.
Microbiological strategies are currently being considered as methods for reducing the ethanol content of wine. Fermentations started with a multistarter of three non-Saccharomyces yeasts (Metschnikowia pulcherrima (Mp), Torulaspora delbrueckii (Td) and Zygosaccharomyces bailii (Zb)) at different inoculum concentrations. S. cerevisiae (Sc) was inoculated into fermentations at 0 h (coinoculation), 48 h or 72 h (sequential fermentations). The microbial populations were analyzed by a culture-dependent approach (Wallerstein Laboratory Nutrient (WLN) culture medium) and a culture-independent method (PMA-qPCR). The results showed that among these three non-Saccharomyces yeasts, Td became the dominant non-Saccharomyces yeast in all fermentations, and Mp was the minority yeast. Sc was able to grow in all fermentations where it was involved, being the dominant yeast at the end of fermentation. We obtained a significant ethanol reduction of 0.48 to 0.77% (v/v) in sequential fermentations, with increased concentrations of lactic and acetic acids. The highest reduction was achieved when the inoculum concentration of non-Saccharomyces yeast was 10 times higher (107 cells/mL) than that of S. cerevisiae. However, this reduction was lower than that obtained when these strains were used as single non-Saccharomyces species in the starter, indicating that interactions between them affected their performance. Therefore, more combinations of yeast species should be tested to achieve greater ethanol reductions. Full article
(This article belongs to the Special Issue New Insights into Microbial Interactions for Sustainable Winemaking)
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19 pages, 1130 KiB  
Article
Dominance of S. cerevisiae Commercial Starter Strains during Greco di Tufo and Aglianico Wine Fermentations and Evaluation of Oenological Performances of Some Indigenous/Residential Strains
by Maria Aponte, Raffaele Romano, Clizia Villano and Giuseppe Blaiotta
Foods 2020, 9(11), 1549; https://doi.org/10.3390/foods9111549 - 26 Oct 2020
Cited by 8 | Viewed by 2131
Abstract
In order to evaluate dominance/implantation of starter cultures for wine fermentation, both commercial starters and wild strains were monitored during the fermentation of Greco di Tufo (GR) and Aglianico of Taurasi (AGL) musts. Preliminary characterization of commercial strains was carried out by several [...] Read more.
In order to evaluate dominance/implantation of starter cultures for wine fermentation, both commercial starters and wild strains were monitored during the fermentation of Greco di Tufo (GR) and Aglianico of Taurasi (AGL) musts. Preliminary characterization of commercial strains was carried out by several molecular markers. Five fermentations—four starter-inoculated and one spontaneous—were carried out in duplicates by using grapes from GR and AGL. Trials were monitored, and yeast cultures were isolated within the dominant microflora. Comparison of Interdelta patterns allowed to assess the real occurrence of both starters and indigenous strains. A high genetic diversity within S. cerevisiae strains was detected. In starter-led fermentations (except for few cases), in addition to the starter strains, indigenous S. cerevisiae biotypes were found, as well. Native strains isolated from replicates of the same fermentation showed different genetic profiles. Spontaneous fermentations were conducted, during the first 5 days, by non-Saccharomyces yeasts and, afterwards, by a high number (16 in the AGL and 20 in the GR) of S. cerevisiae biotypes. Indigenous biotypes isolated by GR revealed a high variability in oenological features and, in several cases, showed better performances than those recorded for commercial strains. The study further highlighted the low dominance of some commercial starter cultures. Moreover, autochthonous yeast strains proved to be sometimes more aggressive in terms of fermentation vigor in GR must, likely because better adapted to ecological and technological conditions occurring during winemaking. Finally, the use of such strains for production of autochthonous “pied de cuve” may be a useful strategy for lowering production cost of winemaking. Full article
(This article belongs to the Special Issue New Insights into Microbial Interactions for Sustainable Winemaking)
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Review

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12 pages, 487 KiB  
Review
Mechanisms Involved in Interspecific Communication between Wine Yeasts
by Ana Mencher, Pilar Morales, Jordi Tronchoni and Ramon Gonzalez
Foods 2021, 10(8), 1734; https://doi.org/10.3390/foods10081734 - 27 Jul 2021
Cited by 14 | Viewed by 3022
Abstract
In parallel with the development of non-Saccharomyces starter cultures in oenology, a growing interest has developed around the interactions between the microorganisms involved in the transformation of grape must into wine. Nowadays, it is widely accepted that the outcome of a fermentation [...] Read more.
In parallel with the development of non-Saccharomyces starter cultures in oenology, a growing interest has developed around the interactions between the microorganisms involved in the transformation of grape must into wine. Nowadays, it is widely accepted that the outcome of a fermentation process involving two or more inoculated yeast species will be different from the weighted average of the corresponding individual cultures. Interspecific interactions between wine yeasts take place on several levels, including interference competition, exploitation competition, exchange of metabolic intermediates, and others. Some interactions could be a simple consequence of each yeast running its own metabolic programme in a context where metabolic intermediates and end products from other yeasts are present. However, there are clear indications, in some cases, of specific recognition between interacting yeasts. In this article we discuss the mechanisms that may be involved in the communication between wine yeasts during alcoholic fermentation. Full article
(This article belongs to the Special Issue New Insights into Microbial Interactions for Sustainable Winemaking)
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15 pages, 3338 KiB  
Review
The Role of Yeasts as Biocontrol Agents for Pathogenic Fungi on Postharvest Grapes: A Review
by Alessandra Di Canito, María Alejandra Mateo-Vargas, Monica Mazzieri, Jesús Cantoral, Roberto Foschino, Gustavo Cordero-Bueso and Ileana Vigentini
Foods 2021, 10(7), 1650; https://doi.org/10.3390/foods10071650 - 16 Jul 2021
Cited by 37 | Viewed by 6124
Abstract
In view of the growing concern about the impact of synthetic fungicides on human health and the environment, several government bodies have decided to ban them. As a result, a great number of studies have been carried out in recent decades with the [...] Read more.
In view of the growing concern about the impact of synthetic fungicides on human health and the environment, several government bodies have decided to ban them. As a result, a great number of studies have been carried out in recent decades with the aim of finding a biological alternative to inhibit the growth of fungal pathogens. In order to avoid the large losses of fruit and vegetables that these pathogens cause every year, the biological alternative’s efficacy should be the same as that of a chemical pesticide. In this review, the main studies discussed concern Saccharomyces and non-Saccharomyces yeasts as potential antagonists against phytopathogenic fungi of the genera Penicillium and Aspergillus and the species Botrytis cinerea on table grapes, wine grapes, and raisins. Full article
(This article belongs to the Special Issue New Insights into Microbial Interactions for Sustainable Winemaking)
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