title: Microbial terroir and food innovation: The case of yeast biodiversity in wine.
abstract: Saccharomyces and non-Saccharomyces represents a heterogeneous class in the grape/must/wine environments including several yeast genera (e.g., Saccharomyces, Hanseniaspora, Pichia, Candida, Metschnikowia, Kluyveromyces, Zygosaccharomyces, Torulaspora, Dekkera and Schizosaccharomyces) and species. Since, each species may differently contribute to the improvement/depreciation of wine qualities, it appears clear the reason why species belong to non-Saccharomyces are also considered a biotechnological resource in wine fermentation. Here, we briefly review the oenological significance of this specific part of microbiota associated with grapes/musts/wine. Moreover, the diversity of cultivable non-Saccharomyces genera and their contribute to typical wines fermentations will be discussed.
authors.affiliation: Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, Foggia, Italy.
authors.forename: Vittorio
authors.initials: V
authors.lastname: Capozzi
authors.affiliation: Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, Foggia, Italy.
authors.forename: Carmela
authors.initials: C
authors.lastname: Garofalo
authors.affiliation: Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Unità Operativa di Supporto di Lecce, Lecce, Italy.
authors.forename: Maria Assunta
authors.initials: MA
authors.lastname: Chiriatti
authors.affiliation: Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Unità Operativa di Supporto di Lecce, Lecce, Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Grieco
authors.affiliation: Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, Foggia, Italy. Electronic address: giuseppe.spano@unifg.it.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Spano
mesh_terms: D044822:Biodiversity; D005285:Fermentation; D005516:Food Microbiology; D007218:Industrial Microbiology; D064307:Microbiota; D027843:Vitis / Q000382:microbiology; D014920:Wine / Q000382:microbiology*; D015003:Yeasts / Q000145:classification* / Q000201:enzymology / Q000302:isolation & purification
keywords: Alcoholic fermentation; Microbiota; Non-Saccharomyces; Saccharomyces cerevisiae; Starter cultures; Wine