title: Yeast Interactions in Inoculated Wine Fermentation.
abstract: The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains, many studies are available on the effect of mixed cultures on the final wine quality. In mixed fermentation the interactions between the different yeasts composing the starter culture can led the stability of the final product and the analytical and aromatic profile. In the present review, we will discuss the recent developments regarding yeast interactions in pure and in mixed fermentation, focusing on the influence of interactions on growth and dominance in the process.
authors.affiliation: Dipartimento di Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche Ancona, Italy.
authors.forename: Maurizio
authors.initials: M
authors.lastname: Ciani
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata Potenza, Italy.
authors.forename: Angela
authors.initials: A
authors.lastname: Capece
authors.affiliation: Dipartimento di Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche Ancona, Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Comitini
authors.affiliation: Dipartimento di Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche Ancona, Italy.
authors.forename: Laura
authors.initials: L
authors.lastname: Canonico
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata Potenza, Italy.
authors.forename: Gabriella
authors.initials: G
authors.lastname: Siesto
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata Potenza, Italy.
authors.forename: Patrizia
authors.initials: P
authors.lastname: Romano
keywords: Saccharomyces cerevisiae; inoculated wine fermentation; non-Saccharomyces; starter dominance; yeast–yeast interactions