Microbial Resources and Sparkling Wine Differentiation: State of the Arts
Vittorio Capozzi,
Maria Tufariello,
Carmen Berbegal,
Mariagiovanna Fragasso,
Nicola De Simone,
Giuseppe Spano,
Pasquale Russo,
Pasquale Venerito,
Francesco Bozzo,
Francesco Grieco
Affiliations
Vittorio Capozzi
Institute of Sciences of Food Production, National Research Council, c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
Maria Tufariello
Institute of Sciences of Food Production, National Research Council, Via Prov.le, Lecce-Monteroni, 73100 Lecce, Italy
Carmen Berbegal
ENOLAB, Estructura de Recerca Interdisciplinar (ERI), BioTecMed and Departament de Microbiologia y Ecología, Universitat de València, c/Dr. Moliner 50, 46100 València, Spain
Mariagiovanna Fragasso
Department of Agriculture, Food, Natural Resources, and Engineering, University of Foggia, 71122 Foggia, Italy
Nicola De Simone
Department of Agriculture, Food, Natural Resources, and Engineering, University of Foggia, 71122 Foggia, Italy
Giuseppe Spano
Department of Agriculture, Food, Natural Resources, and Engineering, University of Foggia, 71122 Foggia, Italy
Pasquale Russo
Department of Agriculture, Food, Natural Resources, and Engineering, University of Foggia, 71122 Foggia, Italy
Pasquale Venerito
Center for Research, Experimentation and Training in Agriculture “Basile Caramia”, 70010 Locorotondo, Italy
Francesco Bozzo
Department of Agro-Environmental and Territorial Sciences, University of Bari-Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
Francesco Grieco
Institute of Sciences of Food Production, National Research Council, Via Prov.le, Lecce-Monteroni, 73100 Lecce, Italy
Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and safety of the final product. Nowadays, the management of the employed microbial resource is highly requested by stakeholders, because of the increasing economic importance of this oenological sector. Here, we report an overview of the production processes of sparkling wine and the main characterisation criteria to select Saccharomyces and non-Saccharomyces strains appropriate for the preparation of commercial starter cultures dedicated to the primary and, in particular, the secondary fermentation of sparkling wines. We also focused on the possible uses of selected indigenous strains to improve the unique traits of sparkling wines from particular productive areas. In summary, the sparkling wine industry will get an important advantage from the management of autochthonous microbial resources associated with vineyard/wine microbial diversity.
