Journal
FERMENTATION-BASEL
Volume 5, Issue 4, Pages -Publisher
MDPI
DOI: 10.3390/fermentation5040085
Keywords
climate change; food quality; viticulture; wine; fermentation; yeast; Saccharomyces; non-Saccharomyces; alcoholic fermentation; lactic acid bacteria; malolactic fermentation
Funding
- Apulia Region [project DOMINA APULIAE (POR Puglia FESR - FSE 2014-2020-Azione 1.6.-InnoNetwork)] [AGBGUK2]
- MIUR [D74I18000190001]
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Climate change threatens food systems, with huge repercussions on food security and on the safety and quality of final products. We reviewed the potential of food microbiology as a source of biotechnological solutions to design climate-smart food systems, using wine as a model productive sector. Climate change entails considerable problems for the sustainability of oenology in several geographical regions, also placing at risk the wine typicity. The main weaknesses identified are: (i) The increased undesired microbial proliferation; (ii) the improved sugars and, consequently, ethanol content; (iii) the reduced acidity and increased pH; (iv) the imbalanced perceived sensory properties (e.g., colour, flavour); and (v) the intensified safety issues (e.g., mycotoxins, biogenic amines). In this paper, we offer an overview of the potential microbial-based strategies suitable to cope with the five challenges listed above. In terms of microbial diversity, our principal focus was on microorganisms isolated from grapes/musts/wines and on microbes belonging to the main categories with a recognized positive role in oenological processes, namely Saccharomyces spp. (e.g., Saccharomyces cerevisiae), non-Saccharomyces yeasts (e.g., Metschnikowia pulcherrima, Torulaspora delbrueckii, Lachancea thermotolerans, and Starmerella bacillaris), and malolactic bacteria (e.g., Oenococcus oeni, Lactobacillus plantarum).
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