Spontaneous fermentation of Maraština wines: The correlation between autochthonous mycobiota and phenolic compounds Article Swipe
Ana Boban
,
Vesna Milanović
,
Maja Veršić Bratinčević
,
Cristian Botta
,
Ilario Ferrocino
,
Federica Cardinali
,
Stipe Ivić
,
Giorgia Rampanti
,
Irena Budić-Leto
·
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.1016/j.foodres.2024.114072
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.1016/j.foodres.2024.114072
Understanding fungal community dynamics during fermentation is important for assessing their influence on wine's phenolic content. The present study represents the first effort to explore the correlation between the autochthonous mycobiota of Maraština grapes collected from Dalmatian winegrowing sub-regions in Croatia and the phenolic composition, as well as the physicochemical parameters of wines produced through spontaneous fermentation. The metataxonomic approach revealed Metschnikowia pulcherrima, Metschnikowia fructicola and Hanseniaspora uvarum as the core mycobiota detected at the initial phase of fermentation. By contrast, Saccharomyces cerevisiae took over the dominance starting from the middle stage of fermentation. The wine's phenolic compounds were revealed by high-performance liquid chromatography, with tyrosol being the most abundant. Rhodotorula babjevae and Botrytis cinerea showed a positive correlation with p-hydroxybenzoic acid, gentisic acid, caffeic acid and cinnamic acid, while demonstrating a negative correlation with protocatechuic acid and chlorogenic acid. Heterophoma novae-verbascicola exhibited the opposite behaviour regarding the same phenolic compounds. The concentration of lactic acid was positively correlated with B. cinerea and negatively correlated with Het. novae-verbascicola. These findings serve as a foundation for in-depth investigations into the role of autochthonous grape mycobiota in phenolic transformation during spontaneous fermentation, potentially leading to the production of high-quality wines with unique terroir characteristics. Future studies should aim to explore the specific role played by individual yeast isolates in the formation of phenolic compounds.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1016/j.foodres.2024.114072
- OA Status
- hybrid
- Cited By
- 13
- References
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- Related Works
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- OpenAlex ID
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All OpenAlex metadata
Raw OpenAlex JSON
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https://openalex.org/W4391345775Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1016/j.foodres.2024.114072Digital Object Identifier
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Spontaneous fermentation of Maraština wines: The correlation between autochthonous mycobiota and phenolic compoundsWork title
- Type
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articleOpenAlex work type
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enPrimary language
- Publication year
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2024Year of publication
- Publication date
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2024-01-30Full publication date if available
- Authors
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Ana Boban, Vesna Milanović, Maja Veršić Bratinčević, Cristian Botta, Ilario Ferrocino, Federica Cardinali, Stipe Ivić, Giorgia Rampanti, Irena Budić-LetoList of authors in order
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https://doi.org/10.1016/j.foodres.2024.114072Publisher landing page
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YesWhether a free full text is available
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hybridOpen access status per OpenAlex
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https://doi.org/10.1016/j.foodres.2024.114072Direct OA link when available
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Mycobiota, Food science, Fermentation, Chemistry, Environmental science, Biology, Biotechnology, BotanyTop concepts (fields/topics) attached by OpenAlex
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13Total citation count in OpenAlex
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2025: 10, 2024: 3Per-year citation counts (last 5 years)
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10Other works algorithmically related by OpenAlex
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