Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking
Non-<i>Saccharomyces</i> yeasts have recently garnered significant interest in oenology. When co-inoculated with <i>Saccharomyces cerevisiae</i>, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a group of yeasts previousl...
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2024-06-01
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| author | Valentina Craparo Enrico Viola Azzurra Vella Rosario Prestianni Antonino Pirrone Vincenzo Naselli Filippo Amato Daniele Oliva Giuseppe Notarbartolo Raffaele Guzzon Luca Settanni Giancarlo Moschetti Nicola Francesca Antonio Alfonzo |
| author_facet | Valentina Craparo Enrico Viola Azzurra Vella Rosario Prestianni Antonino Pirrone Vincenzo Naselli Filippo Amato Daniele Oliva Giuseppe Notarbartolo Raffaele Guzzon Luca Settanni Giancarlo Moschetti Nicola Francesca Antonio Alfonzo |
| author_sort | Valentina Craparo |
| collection | DOAJ |
| description | Non-<i>Saccharomyces</i> yeasts have recently garnered significant interest in oenology. When co-inoculated with <i>Saccharomyces cerevisiae</i>, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a group of yeasts previously isolated from manna and honey by-products were subjected to a genotypic identification. The D1/D2 variable domains of the 26-sRNA gene and the ITS region of the 5.8S gene were sequenced. Additionally, a differentiation of strains was carried out by RAPD-PCR. All strains underwent in vitro screening. Subsequently, a micro-vinification experiment was conducted, focusing on strains with favourable technological characteristics: <i>Lachancea thermotolerans</i>, <i>Starmerella lactis-condensi</i>, and <i>Candida oleophila</i>. These strains were sequentially inoculated alongside a control strain of <i>Saccharomyces cerevisiae</i>. Technological screening revealed that some strains exhibited limited H<sub>2</sub>S production, ethanol tolerance (up to 8% <i>v</i>/<i>v</i>), resistance to potassium metabisulphite (200 mg/L), osmotic stress tolerance (up to 320 g/L of glucose), and copper resistance (on average 5 mM). The findings from this study can guide the selection of new starters and co-starters for regional wine production. |
| format | Article |
| id | doaj-art-6e63bea2cded44ac8abf55da0c527d60 |
| institution | OA Journals |
| issn | 2306-5710 |
| language | English |
| publishDate | 2024-06-01 |
| publisher | MDPI AG |
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| series | Beverages |
| spelling | doaj-art-6e63bea2cded44ac8abf55da0c527d602025-08-20T01:56:10ZengMDPI AGBeverages2306-57102024-06-011034810.3390/beverages10030048Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for WinemakingValentina Craparo0Enrico Viola1Azzurra Vella2Rosario Prestianni3Antonino Pirrone4Vincenzo Naselli5Filippo Amato6Daniele Oliva7Giuseppe Notarbartolo8Raffaele Guzzon9Luca Settanni10Giancarlo Moschetti11Nicola Francesca12Antonio Alfonzo13Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Ent. C, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Ent. C, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Ent. C, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Ent. C, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Ent. C, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Ent. C, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Ent. C, 90128 Palermo, ItalyIstituto Regionale del Vino e dell’Olio, Regione Sicilia, Via Libertà 66, 90143 Palermo, ItalyAzienda Agricola G. Milazzo-Terre Della Baronia S.r.l., S.S. 123 km. 12+70, 92023 Campobello di Licata, ItalyFondazione Edmund Mach, Via Mach 1, TN, 38010 San Michele all’Adige, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Ent. C, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Ent. C, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Ent. C, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Ent. C, 90128 Palermo, ItalyNon-<i>Saccharomyces</i> yeasts have recently garnered significant interest in oenology. When co-inoculated with <i>Saccharomyces cerevisiae</i>, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a group of yeasts previously isolated from manna and honey by-products were subjected to a genotypic identification. The D1/D2 variable domains of the 26-sRNA gene and the ITS region of the 5.8S gene were sequenced. Additionally, a differentiation of strains was carried out by RAPD-PCR. All strains underwent in vitro screening. Subsequently, a micro-vinification experiment was conducted, focusing on strains with favourable technological characteristics: <i>Lachancea thermotolerans</i>, <i>Starmerella lactis-condensi</i>, and <i>Candida oleophila</i>. These strains were sequentially inoculated alongside a control strain of <i>Saccharomyces cerevisiae</i>. Technological screening revealed that some strains exhibited limited H<sub>2</sub>S production, ethanol tolerance (up to 8% <i>v</i>/<i>v</i>), resistance to potassium metabisulphite (200 mg/L), osmotic stress tolerance (up to 320 g/L of glucose), and copper resistance (on average 5 mM). The findings from this study can guide the selection of new starters and co-starters for regional wine production.https://www.mdpi.com/2306-5710/10/3/48alcoholic fermentationnon-<i>Saccharomyces</i>oenological selection<i>Saccharomyces cerevisiae</i>wine aromayeasts starter |
| spellingShingle | Valentina Craparo Enrico Viola Azzurra Vella Rosario Prestianni Antonino Pirrone Vincenzo Naselli Filippo Amato Daniele Oliva Giuseppe Notarbartolo Raffaele Guzzon Luca Settanni Giancarlo Moschetti Nicola Francesca Antonio Alfonzo Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking Beverages alcoholic fermentation non-<i>Saccharomyces</i> oenological selection <i>Saccharomyces cerevisiae</i> wine aroma yeasts starter |
| title | Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking |
| title_full | Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking |
| title_fullStr | Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking |
| title_full_unstemmed | Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking |
| title_short | Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking |
| title_sort | oenological capabilities of yeasts isolated from high sugar matrices manna and honey as potential starters and co starters for winemaking |
| topic | alcoholic fermentation non-<i>Saccharomyces</i> oenological selection <i>Saccharomyces cerevisiae</i> wine aroma yeasts starter |
| url | https://www.mdpi.com/2306-5710/10/3/48 |
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