Russo Pasquale, Tufariello Maria, Renna Raffaela, Tristezza Mariana, Taurino Marco, Palombi Lorenzo, Capozzi Vittorio, Rizzello Carlo G, Grieco Francesco
Department of the Sciences of Agriculture, Food and Environment, University of Foggia, 71121 Foggia, Italy.
CNR-Institute of Sciences of Food Production (ISPA), via Prov.le, Lecce-Monteroni, 73100 Lecce, Italy.
Microorganisms. 2020 Apr 26;8(5):628. doi: 10.3390/microorganisms8050628.
In this investigation, we explored the oenological significance of (syn. ) isolates from Apulian grape musts. Moreover, we provide the first evidence of the impact of different strains on the wine aromatic properties tested as monocultures. We described the diversity of strains isolated from grapes and the variability of 'volatile' phenotypes associated with this intraspecific variability. Thirty-three isolates were characterized at strain level by PCR-based approach and, among these, 16 strains were identified and then tested by microfermentation tests carried out in grape must. Analyzed strains were low producers of acetic acid and hydrogen sulphide, not able to decarboxylate a panel of representative amino acids, whereas they showed fructophilic character and significant glycerol production. Volatile profiles of produced wines were investigated by gas chromatography-mass spectrometry. The Odor Activity Values of all molecules were calculated and 12 compounds showed values above their odor thresholds. Two selected strains (35NC1 and 15PR1) could be considered as possible starter cultures since they were able to positively affect the sensory properties of obtained wine. This report firstly supplies evidence on the strain-specific impact of different strains on the final aroma of produced wines.
在本研究中，我们探究了从普利亚葡萄汁中分离出的（同义词： ）菌株的酿酒学意义。此外，我们首次提供了不同 菌株作为单一培养物对葡萄酒香气特性影响的证据。我们描述了从葡萄中分离出的 菌株的多样性以及与这种种内变异性相关的“挥发性”表型的变异性。通过基于PCR的方法在菌株水平上对33株分离株进行了表征，其中16株被鉴定出来，然后在葡萄汁中进行微发酵试验。分析的菌株乙酸和硫化氢产量较低，不能使一组代表性氨基酸脱羧，而它们表现出嗜果糖特性并能大量产生甘油。通过气相色谱 - 质谱联用仪研究了所产葡萄酒的挥发性成分。计算了所有分子的气味活性值，有12种化合物的值高于其气味阈值。两个选定的菌株（35NC1和15PR1）可被视为可能的发酵剂培养物，因为它们能够对所产葡萄酒的感官特性产生积极影响。本报告首次提供了不同 菌株对所产葡萄酒最终香气的菌株特异性影响的证据。
