Lisa Granchi

TL;DR: PCR–RFLP analysis was applied to 174 yeast strains belonging to 30 species of oenological significance and including 27 type strains in order to define a rapid identification protocol for yeast colonies, proving to be a reliable and simple method for monitoring the development of the yeast community throughout wine fermentation.

TL;DR: The biogenic amine-producing capability of several Oenococcus oeni strains, originally isolated from different Italian wines, was determined and one randomly chosen strain was very effective in forming putrescine from ornithine in wine.

TL;DR: The isomers of 2,3-butanediol and of acetoin were determined in laboratory wine fermentations carried out by 50 yeast strains, 10 for each of the following species, Saccharomyces cerevisiae, Kloeckera apiculata, Candida stellata, Metschnikowia pulcherrima and Brettanomyces bruxellensis, to evaluate if such parameters might be used to differentiate wines obtained with different yeast species.

TL;DR: A sort of strain specificity can be envisaged for each wine-producing area by combining phenotypic and genotypic data, and a relationship between the origin of the isolates and their combined profile became evident.

TL;DR: Putrescine, the most abundant biogenic amine in wine, was proved to be produced by Oenococcus oeni strains in wine not only from ornithine but also from arginine.