Battistelli, Noemi; Perpetuini, Giorgia; Piva, Andrea; Pepe, Alessia; Sidari, Rossana; Wache, Yves; Tofalo, Rosanna published the artcile< Cultivable microbial ecology and aromatic profile of ""mothers"" for Vino cotto wine production>, Reference of 623-50-7 , the main research area is Vino cotto wine microbial ecol aromatic profile; Acetic acid bacteria; Aroma compounds; Lactic acid bacteria; Osmotolerant yeast; 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 resp., while citric acid was present at low concentrations (<0.2 g/L) in all samples. Esters and higher alcs. 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. Food Research International published new progress about Gluconobacter oxydans. 623-50-7 belongs to class esters-buliding-blocks, and the molecular formula is C4H8O3, Reference of 623-50-7 .
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