Intraspecific biodiversity and 'spoilage potential' of Brettanomyces bruxellensis in Apulian wines (Articolo in rivista)

Type
Label
  • Intraspecific biodiversity and 'spoilage potential' of Brettanomyces bruxellensis in Apulian wines (Articolo in rivista) (literal)
Anno
  • 2014-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1016/j.lwt.2014.06.059 (literal)
Alternative label
  • Maria Rosaria Di Toro, Vittorio Capozzi, Luciano Beneduce, Hervé Alexandre, Mariana Tristezza, Miriana Durante, Maria Tufariello, Francesco Grieco, Giuseppe Spano (2014)
    Intraspecific biodiversity and 'spoilage potential' of Brettanomyces bruxellensis in Apulian wines
    in Lebensmittel-Wissenschaft + Technologie
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Maria Rosaria Di Toro, Vittorio Capozzi, Luciano Beneduce, Hervé Alexandre, Mariana Tristezza, Miriana Durante, Maria Tufariello, Francesco Grieco, Giuseppe Spano (literal)
Pagina inizio
  • 102 (literal)
Pagina fine
  • 108 (literal)
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  • Impact Factor (2014): 2.468 (literal)
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  • http://www.sciencedirect.com/science/article/pii/S0023643814004277 (literal)
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  • 60 (literal)
Rivista
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  • 7 (literal)
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  • 1 (literal)
Note
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, via Napoli 25, 71122 Foggia, Italy UMR PAM Université de Bourgogne-AgroSup Dijon Laboratoire VALMIS Institut Universitaire de la Vigne et du Vin Jules Guyot, Universit?e de Bourgogne, 21078 Dijon cedex, France Istituto di Scienze delle Produzioni Alimentari (ISPA), via Provinciale Lecce-Monteroni, 73100 Lecce, Italy (literal)
Titolo
  • Intraspecific biodiversity and 'spoilage potential' of Brettanomyces bruxellensis in Apulian wines (literal)
Abstract
  • The yeast Brettanomyces bruxellensis, generally considered the main oenological spoilage microbe, is able to survive during the winemaking process and it confers off-odors to wine, in reason of its ability to produce considerable amounts of volatile phenols. Forty-eight isolates of B. bruxellensis, obtained from several wines collected in Apulia (Southern Italy), were genetically characterized using an integrated approach, including a strain biodiversity analysis by Sau-PCR. Furthermore, the production of volatile phenols was assessed in wine and in synthetic medium, confirming the oenological spoilage potential of the analysed strains. Our findings indicate a remarkable genetic variability of the B. bruxellensis identified strains and corroborate the evidence of a high level of genotypic and phenotypic polymorphism within B. bruxellensis species. Moreover, the observation reported suggest that strains from wines produced in the same geographical areas often clustered differently, indicating a complex intraspecific biodiversity in the regional wine environments. Diversity in volatile phenol production reflects intraspecific biodiversity highlighted by Sau-PCR. Strains diversity linked to differences in 'spoilage potential' increase the industrial relevance of this study, allowing the design of new strategies for B. bruxellensis control in wines. (literal)
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