Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers.

The craft beer industry is becoming increasingly interested in the production of innovative beers. A novel approach, designated as "primary souring," employs diverse yeast species, including Lachancea thermotolerans, to produce sour beers. Furthermore, there is a growing interest in utilising unconventional yeasts to produce beers with distinctive flavours.

Exploring Putative Kokumi Oligopeptides in Classic Sparkling Wines with a UHPLC-ESI-MS/MS Targeted Protocol.

Some oligopeptides can impart kokumi flavor to foods and beverages, a topic still not addressed in wine. A targeted ultra-high performance liquid-chromatography-mass spectrometry (UHPLC-MS/MS) metabolomics method capable of quantifying both amino acids and oligopeptides in wines was therefore developed and validated, confirming the presence of 50 oligopeptides in wine, most of which had been previously unexplored. In silico screening of the affinity of these oligopeptides to interact with CaSR, the protein necessary to activate kokumi sensations, highlighted 8 dipeptides and 3 tripeptides as putative kokumi compounds.

Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines.

Microbial interactions during the fermentation process influence the sensory characteristics of wines. Alongside alcoholic fermentation, malolactic fermentation also plays a crucial role in determining the aromatic traits of wines. The time (t), rate (m) and volatile organic compounds (VOCs) of malolactic fermentation are linked to the interaction between yeasts and lactic acid bacteria.

Bacterial Complexity of Traditional Mountain Butter Is Affected by the Malga-Farm of Production.

Bacteria can play different roles affecting flavors and food characteristics. Few studies have described the bacterial microbiota of butter. In the present paper, next-generation sequencing was used to determine bacterial diversity, together with aromatic characteristics, in raw cow milk butter processed by traditional fermentation, in fourteen small farms called "Malga", located in the Trentino province (Alpine region, North-East of Italy).

Spatial and Seasonal Structure of Bacterial Communities Within Alpine Vineyards: Trentino as a Case Study.

Bacteria have a fundamental role in determining the fitness of grapevine, the composition of grapes and the features of wines but at present, little information is available. In this work, the bacteria colonizing the different portions of grapevine (bark, leaves and grapes) were explored in the vineyards of the Alpine region of Trentino, considering the impact of different environmental and agronomical variables. The vineyards included in the work were selected based on their different geographical positions (altitude) and grapevine training systems in order to explore the whole variability of the grapevine ecosystem.

Selection of Lactic Acid Bacteria Species and Strains for Efficient Trapping of .

(1) Monitoring of is based on the use of effective traps and baits. The current baits are insufficient to provide efficient monitoring. The use of bacteria as bio-catalyzers to produce bioactive volatiles may improve flies' attraction.

Biodiversity and oenological attitude of Saccharomyces cerevisiae strains isolated in the Montalcino district: biodiversity of S. cerevisiae strains of Montalcino wines.

The biodiversity of Saccharomyces cerevisiae was studied in the Montalcino area (Italy). Two wineries were involved in the study, which compared the genotypic and oenological characteristics of the S. cerevisiae strains isolated in spontaneous fermentations.

Liquid Baits with Increase Captures of .

The spotted-wing drosophila (SWD), Matsumura (Diptera: Drosophilidae), native to Eastern Asia, is an invasive alien species in Europe and the Americas, where it is a severe pest of horticultural crops, including soft fruits and wine grapes. The conventional approach to controlling infestations of SWD involves the use of insecticides, but the frequency of application for population management is undesirable. Consequently, alternative strategies are urgently needed.

Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation.

Volatile sulfur compounds (VSCs) greatly influence the sensory properties and quality of wine and arise via both biological and chemical mechanisms. VSCs formed can also act as precursors for further downstream VSCs, thus elucidating the pathways leading to their formation is paramount. Short-term additions of exogenous hydrogen sulfide (HS), ethanethiol (EtSH), S-ethylthio acetate (ETA), methanethiol (MeSH) and S-methylthio acetate (MTA) were made to exponentially growing fermentations of synthetic grape medium.

Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines.

Brettanomyces bruxellensis is an important wine spoilage agent. In this study a population of Brettanomyces strains isolated from Italian wines was thoroughly investigated to evaluate adaptability to wine conditions and spoilage potential. The presumptive isolates of Brettanomyces were identified at species level with 26S rRNA gene sequencing and species-specific PCR, and subsequently subjected to analysis of intra-species variability through the study of intron splice sites (ISS-PCR).

Drosophila suzukii (Diptera: Drosophilidae) Contributes to the Development of Sour Rot in Grape.

This research aimed to more clearly describe the interactions of Drosophila suzukii (Matsumura; Diptera: Drosophilidae) with microorganisms that may contribute to spoilage or quality loss of wine grapes during harvest. Experiments were conducted in controlled laboratory experiments and under field conditions to determine these effects. Laboratory trials determined the role of insect contact and oviposition to vector spoilage bacteria onto wine grapes.

The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine.

Careful control of spoilage microflora inside wine containers is a key issue during winemaking. To date, attention has been paid to the development of an effective protocol for the eradication of spoilage agents, especially , from barrels. Few studies have taken into account the modifications caused by sanitation treatments in wine and wood barrels.

Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems.

Red-brown pigmentation can occasionally form in smeared-ripened cheese such as Fontina during the ripening process. This reaction is due to over-development of the typical microbiota present on the rind. Previous studies have demonstrated the relationship between red-brown pigmentation and the traditional utilization of wooden shelves during cheese ripening.

Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation.

The paper presents a new approach, covering wood with silica-based material in order to protect it from spoilage due to microbial colonisation and avoiding the loss of the natural features of the wood. Wood specimens derived from wine barrels were treated with methyltriethoxysilane in gas phase, leading to the deposition of a silica nanofilm on the surface. (29)Si and (13)C solid state Nuclear Magnetic Resonance and Scanning Electron Microscope-Energy Dispersive X-ray analysis observations showed the formation of a silica polymeric film on the wood samples, directly bonding with the wood constituents.

Metabolite profiling of grape: Flavonols and anthocyanins.

Flavonols are products of the flavonoid biosynthetic pathway, which also give rise to anthocyanins and condensed tannins in grapes. We investigated their presence in the berry skins of 91 grape varieties (Vitis vinifera L.), in order to produce a classification based on the flavonol profile.