Characterization of Nero Antico di Pretalucente Wine and Grape Fungal Microbiota: An Expression of Abruzzo Region Cultivar Heritage

Giorgia Perpetuini; Alessio Pio Rossetti; Lucia Giordano; Marta Pulcini; Beatrice Dufrusine; Noemi Battistelli; Camillo Zulli; Giuseppe Arfelli; Alberto Palliotti; Enrico Dainese; Rosanna Tofalo

doi:10.3390/fermentation9020150

Fermentation (Feb 2023)

Characterization of Nero Antico di Pretalucente Wine and Grape Fungal Microbiota: An Expression of Abruzzo Region Cultivar Heritage

Giorgia Perpetuini,
Alessio Pio Rossetti,
Lucia Giordano,
Marta Pulcini,
Beatrice Dufrusine,
Noemi Battistelli,
Camillo Zulli,
Giuseppe Arfelli,
Alberto Palliotti,
Enrico Dainese,
Rosanna Tofalo

Affiliations

Giorgia Perpetuini: Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via R. Balzarini 1, 64100 Teramo, Italy
Alessio Pio Rossetti: Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via R. Balzarini 1, 64100 Teramo, Italy
Lucia Giordano: Department of Agriculture, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
Marta Pulcini: Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via R. Balzarini 1, 64100 Teramo, Italy
Beatrice Dufrusine: Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via R. Balzarini 1, 64100 Teramo, Italy
Noemi Battistelli: Orsogna 1964 Winery, via Ortonese 29, Orsogna, 66036 Chieti, Italy
Camillo Zulli: Orsogna 1964 Winery, via Ortonese 29, Orsogna, 66036 Chieti, Italy
Giuseppe Arfelli: Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via R. Balzarini 1, 64100 Teramo, Italy
Alberto Palliotti: Department of Agriculture, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
Enrico Dainese: Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via R. Balzarini 1, 64100 Teramo, Italy
Rosanna Tofalo: Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via R. Balzarini 1, 64100 Teramo, Italy

DOI: https://doi.org/10.3390/fermentation9020150
Journal volume & issue: Vol. 9, no. 2
p. 150

Abstract

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The aim of this study was to characterize the ampelographic and genetic profiles of Vitis vinifera L. cv. Nero Antico di Pretalucente and to describe the grape-borne fungal communities. The oenological characteristics and the aroma profile of wine obtained by spontaneous fermentation were also investigated. Microsatellite profiles and ampelographic traits indicated that this cultivar presented a unique profile, and therefore it can be considered a cultivar in its own right and autochthonous of Gessopalena village. Next-generation sequencing analysis revealed that Aureobasidium spp. was the main genus detected on grapes. At the species level, Aureobasidium pullulans was the main species, followed by Alternaria alternata. Wines were characterized by a final ethanol content of 12.75% (v/v), a pH of 3.4, a volatile acidity lower than 0.6 g/L, a content of glycerol of 8.56 g/L, and a concentration of polyphenols and anthocyanins of 977 GAE/L and 266 mg/L, respectively. The intensity and tonality of the wine as well as the active odor compounds found were described. The results obtained could improve the knowledge concerning the agronomic traits and the wine obtained from this ancient and autochthonous grapevine variety cultivated in a foothill area, in order to offer consumers a wine with unique traits.

Published in Fermentation

ISSN: 2311-5637 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology: Fermentation industries. Beverages. Alcohol
Website: http://www.mdpi.com/journal/fermentation

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