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Fermentation, Vol. 8, Pages 275: Microbial Resources and Sparkling Wine Differentiation: State of the Arts

Fermentation doi: 10.3390/fermentation8060275

Authors:
Vittorio Capozzi
Maria Tufariello
Carmen Berbegal
Mariagiovanna Fragasso
Nicola De Simone
Giuseppe Spano
Pasquale Russo
Pasquale Venerito
Francesco Bozzo
Francesco Grieco

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.

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