Author:
A. Caridi Department of Agriculture, Mediterranea University of Reggio Calabria, Via Feo di Vito s/n, I-89122 Reggio Calabria, Italy

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Abstract

Phenolic compounds provide important quality attributes to red wines interacting with the organoleptic impact of wines. Yeast mannoproteins can interact with grape phenolic compounds, responsible for colour and antioxidant activity of wines. The aim of this work was to perform oenological characterisation and specific selection of Calabrian strains of Saccharomyces sensu stricto. Among the considered traits, the aptitude of the yeast to preserve grape pigments and colour intensity was included. Among the best six yeast strains – Sc2731, Sc2742, Sc2756, Sc2773, Sc2774, and Sc2823 – strain Sc2742 exhibits the highest Folin–Ciocalteu index and strain Sc2774 the highest colour intensity. These two selected yeasts may be used as starter for the production of red wines in order to preserve grape pigments and colour intensity.

  • Borneman, A.R. and Pretorius, I.S. (2015). Genomic insights into the Saccharomyces sensu stricto complex. Genetics, 199: 281291.

  • Caridi, A. (2003). Effect of protectants on the fermentation performance of wine yeasts subjected to osmotic stress. Food Technology and Biotechnology, 41: 145148.

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  • Caridi, A. , Cufari, A. , Lovino, R. , Palumbo, R. , and Tedesco, I. (2004). Influence of yeast on polyphenol composition of wine. Food Technology and Biotechnology, 42: 3740.

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  • Caridi, A. , Sidari, R. , Solieri, L. , Cufari, A. , and Giudici, P. (2007). Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts. Journal of Applied Microbiology, 103: 735742.

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  • Caridi, A. (2013). Improved screening method for the selection of wine yeasts based on their pigment adsorption activity. Food Technology and Biotechnology, 51(1): 137144.

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  • Caridi, A. , Sidari, R. , Pulvirenti, A. , and Blaiotta, G. (2020). Genetic improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking. Food Biotechnology, 34(4): 352370.

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  • Delgado Cuzmar, P. , Salgado, E. , Ribalta-Pizarro, C. , Olaeta, J.A. , López, E. , Pastenes, C. , and Cáceres-Mella, A. (2018). Phenolic composition and sensory characteristics of Cabernet Sauvignon wines: effect of water stress and harvest date. International Journal of Food Science and Technology, 53: 17261735.

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  • Fowell, R.R. (1952). Sodium acetate agar as a sporulation medium for yeasts. Nature, 170(4327): 578.

  • Lozančić, M. , Žunar, B. , Hrestak, D. , Lopandić, K. , Teparić, R. , and Mrša, V. (2021). Systematic comparison of cell wall-related proteins of different yeasts. Journal of Fungi, 7, 128: 19.

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  • Morata, A. , Loira, I. , Heras, J.M. , Callejo, M.J. , Tesfaye, W. , González, C. , Suárez-Lepe, J.A. (2016). Yeast influence on the formation of stable pigments in red winemaking. Food Chemistry, 197(Part A): 686691.

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  • Nickerson, W.J. (1953). Reduction of inorganic substances by yeast. I. Extracellular reduction of sulphide by species of Candida. Journal of Infectious Diseases, 93: 4348.

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  • Osete-Alcaraz, A. , Bautista-Ortín, A.B. , Ortega-Regules, A.E. , and Gómez-Plaza, E. (2019). Combined use of pectolytic enzymes and ultrasounds for improving the extraction of phenolic compounds during vinification. Food and Bioprocess Technology, 12: 13301339.

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  • Singleton, S.L. and Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16: 144158.

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  • Vion, C. , Peltier, E. , Bernard, M. , Muro, M. , and Marullo, P. (2021). Marker assisted selection of malic-consuming Saccharomyces cerevisiae strains for winemaking. Efficiency and limits of a QTL’s driven breeding program. Journal of Fungi, 7, 304: 23.

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Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
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Acta Alimentaria
Language English
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Founder Magyar Tudományos Akadémia    
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