Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production

• Published in: Food research international Vol. 143; p. 110311
• Main Authors: Battistelli, Noemi, Perpetuini, Giorgia, Piva, Andrea, Pepe, Alessia, Sidari, Rossana, Wache, Yves, Tofalo, Rosanna
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01-05-2021; Elsevier
• Subjects: Acetic acid bacteria; Aroma compounds; Food engineering; Lactic acid bacteria; Life Sciences; Microbiology and Parasitology; Osmotolerant yeast; Vino cotto; Osmotolerant yeast; Lactic acid bacteria; Vino cotto; Acetic acid bacteria; Aroma compounds
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2021.110311

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•Gluconobacter oxydans, Pediococcus pentosaceus, and Lactoplantibacillus plantarum were detected.•Starmerella lactis-condensi; Starmerella bacillaris were the dominant yeast species.•Esters and higher alcohols were the main compounds detected.•Aging period exerts a strong effect in the definition of “mothers” of Vino cotto.
The aim of the present study was to assess the cultivable microbiota of “mothers” of Vino cotto collected from production of different years 1890, 1895, 1920, 1975, 2008. A total of 73 yeasts and 81 bacteria were isolated. Starmerella lactis-condensi, Starmerella bacillaris, Hanseniaspora uvarum, Saccharomyces cerevisiae, Hanseniaspora guillermondi and Metschnikowia pulcherrima were identified. Bacteria isolates belonged to lactic acid bacteria (Lactiplantibacillus plantarum and Pediococcus pentosaceus) and acetic acid bacteria (Gluconobacter oxydans). Remarkable biodiversity was observed for Starm. bacillaris, as well as L. plantarum and G. oxydans. Organic acids and volatile compounds were also determined. Malic and succinic acids were the main ones with values ranging from 8.49 g/L to 11.76 g/L and from 4.15 g/L to 7.73 g/L respectively, while citric acid was present at low concentrations (<0.2 g/L) in all samples. Esters and higher alcohols were the main volatile compounds detected followed by alkanes. This study permits to better understand the microbial communities associated to this product and could be considered a starting point for the definition of tailored starter cultures to improve the quality of Vino cotto preserving its typical traits.