Starter Cultures for Sparkling Wine

• DOI: 10.3390/fermentation2040021
• Publication Date: 2016-12-14T15:14:47Z
• Authors: Carmela Garofalo; Mattia Arena; Barbara Laddomada; Maria Cappello; Gianluca Bleve; Francesco Grieco; Luciano Beneduce; Carmen Berbegal; Giuseppe Spano; Vittorio Capozzi
• Keywords: Starter

The sparkling wine market has expanded in recent years, boosted by the increasing demand of global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers maximize product quality safety. economic interest sector also implied a renewed microbial resource management. In this review, after brief introduction, we report an overview main characterization criteria order select Saccharomyces cerevisiae strains suitable use as production base wines drive re-fermentation obtain wines. Particular attention been reserved aspects re-fermenting phenotypes. We analysed possible uses non-Saccharomyces malolactic differentiate specific productions. Finally, highlighted safety related microbes enological underlined some microbial-based biotechnological applications helpful pursue process innovations. Overall, industry may find relevant benefit from exploitation wide resources associated with vineyard/wine diversity.