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Wine microbial diversity and cross-over applications: emerging results and future perspectives

Vittorio, CAPOZZI1, Nicola DE SIMONE2, Mariagiovanna, FRAGASSO2, Giancarlo, PERRONE3, Franco, BIASIOLI4, Giuseppe, SPANO2, Pasquale RUSSO2, Maria TUFARIELLO5, Francesco, GRIECO5
1 Institute of Sciences of Food Production, National Research Council of Italy (CNR) - Foggia
2 Department of Agriculture, Food, Natural Science, Engineering, University of Foggia
3 Institute of Sciences of Food Production, National Research Council of Italy (CNR) – Bari
4 Research and Innovation Centre, Fondazione Edmund Mach
5 Institute of Sciences of Food Production, National Research Council of Italy (CNR) – Lecce

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AIM: Cross-over applications are an emerging technological approach in food microbiology where a microorganism from one traditional specific fermentation process is used to improve quality and safety in another agri-food production/chain (Dank et al., 2021). A complex microbial diversity is found in association with fermentation in wine, including Saccharomyces, non-Saccharomyces and malolactic bacteria,  all microorganisms versatile in terms of enological utilisation (Tempère et al., 2018). Here, we propose a systematic literature review highlighting the existing trends and possible future applications related to cross-over exploitation of wine-related microbiota.

METHODS: Systematic review of the scientific literature, including the evaluation of data from ongoing research projects (‘INVISPUBA’, ‘SPUMAPULIA’ and ‘BE^2R projects, funded by Apulian Region throughout P.S.R. 2014/2020 -Misura 16.2).

RESULTS: For decades, a continuous effort has been carried out worldwide to preserve and exploit the microbial diversity associated with traditional wines and Geographical Indications, including studies on specific autochthonous grape varieties. The oenological significance of an impressive number of eukaryotic and prokaryotic strains have been assessed, including their effects on dessert, flor and sparkling wines. Often these biological resources are preserved in culture collections, favouring exchanges in food uses (De Vero et al., 2019). The review proposes an overview of the phenotypic characteristics of wine microbes of potential interest for the design of cross-over strategies, with the desired modulation of ‘food qualities’ and safety enhancement. The application of wine strains as a sustainable driver of innovation in other fermented foods (e.g. bread) (Capozzi et al., 2016), alcoholic beverages (e.g. bread and fruity wines) (Agarbati et al., 2020; Canonico et al., 2021; Vilela et al., 2020), and for the development of new fermented products is discussed.

CONCLUSIONS: The proposed overview of the scientific literature i) underlines a high potential of innovation related to wine ‘microbiodiversity’ and ii) emphasises the importance of culture collections in the light of cross-over applications. The review also underlines the chance to explore innovative regional paths exploiting the exchange of microbial resources from traditional fermented products to other agri-food chains.



Agarbati et al. 2020. Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods. Foods 9.

Canonico et al. 2021. Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production. LWT 145, 111361.

Capozzi et al. 2016. PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin. Molecules 21, 483.

Dank et al. 2021. The cross-over fermentation concept and its application in a novel food product: The dairy miso case study. LWT 142, 111041.

De Vero et al. 2019. Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections. Microorganisms 7, 685.

Tempère et al. 2018. The complexity of wine: clarifying the role of microorganisms. Appl Microbiol Biotechnol 102, 3995–4007.

Vilela et al. 2020. Wine and Non-Dairy Fermented Beverages: A Novel Source of Pro- and Prebiotics. Fermentation 6, 113.

Published on 06/18/2018
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