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Article

Wine Industry’s Attitude towards Oenological Yeasts: Italy as a Case Study

1
Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
2
Department of Agricultural Forest and Food Sciences, Università degli Studi di Torino, Largo Braccini 2, 10095 Grugliasco, Italy
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Received: 26 March 2020 / Revised: 20 April 2020 / Accepted: 7 May 2020 / Published: 17 May 2020
(This article belongs to the Special Issue Fermentation Process and Microbial Safety of Beverages)
Yeast inoculation is a widespread practice in winemaking in order to control the must fermentation. However, the use of indigenous wine yeasts can enrich wine quality and differentiate wine styles. Yeast cream preparation (CRY), recently accepted by the International Organization of Vine and Wine, could allow an easier usage of autochthonous yeasts. This work aimed at investigating the actual Italian wine industry’s attitude towards the available formulations of commercial wine yeasts with attention to CRY. Moreover, this study evaluated the perception of wineries toward indigenous yeasts in both winemaking and marketing viewpoints. Data show different levels of knowledge and use about the available yeast formulations. In general, there is not a predominantly positive or negative participants’ opinion regarding the use of indigenous yeasts. Wineries using CRY (4% of the sample) mainly adopt them as a part of the production in order to compare the wines with the ones traditionally obtained with commercial yeasts. CRY is perceived by some interviewees as a potential tool to increase communication and product differentiation. This survey could have anticipated future trends in the use of yeast formulations, determined by the market demands for diversified, unique, and environmentally sustainable products, that can allow an accessible application of precision enology. View Full-Text
Keywords: commercial starter yeasts; autochthonous yeasts; cream yeasts; quality wine; precision oenology; wine marketing commercial starter yeasts; autochthonous yeasts; cream yeasts; quality wine; precision oenology; wine marketing
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MDPI and ACS Style

Fracassetti, D.; Massaglia, S.; Viberti, A.; Motta, G.; Foschino, R.; Vigentini, I. Wine Industry’s Attitude towards Oenological Yeasts: Italy as a Case Study. Beverages 2020, 6, 33. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020033

AMA Style

Fracassetti D, Massaglia S, Viberti A, Motta G, Foschino R, Vigentini I. Wine Industry’s Attitude towards Oenological Yeasts: Italy as a Case Study. Beverages. 2020; 6(2):33. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020033

Chicago/Turabian Style

Fracassetti, Daniela, Stefano Massaglia, Andrea Viberti, Giulia Motta, Roberto Foschino, and Ileana Vigentini. 2020. "Wine Industry’s Attitude towards Oenological Yeasts: Italy as a Case Study" Beverages 6, no. 2: 33. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020033

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