The Importance of Tailored Starter Cultures to Ensure the Quality and the Safety of 'Wild', Organic, Biodynamic, and Typical Wines

Transcription

1 Quality, Safety and Spoilage Issues in the Wine Industry The Importance of Tailored Starter Cultures to Ensure the Quality and the Safety of 'Wild', Organic, Biodynamic, and Typical Wines Vittorio Capozzi, Pasquale Russo, Giuseppe Spano

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5 promis-biotech.com

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10 Fermented Foods Protection

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13 Thank you Aspasia Thank you Patrick

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22 local origin Geographical Indications geographical Precise Attributes fermented Microbial Terroir

23 local origin

24 Geographical Indications

25 geographical

26 Precise Attributes

27 fermented

28 Microbial Terroir

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31 pesticides : = starter : Autochthonous varieties: = indigenous microbes

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36 pesticides nothing

37 pesticides nothing

38 pesticides nothing

39 pesticides nothing biological pest control

40 pesticides nothing Integrated pest management biological pest control

41 starter spontaneous

42 starter spontaneous

43 starter spontaneous

44 starter strains of origin spontaneous strains of terroir sourdough pied-de-cuve integrated chances

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46 starter starter

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48 SPONTANEOUS PIED DE CUVE SELECTED AUTOCHTHONOUS COMMERCIAL STARTER CULTURES

49 SPONTANEOUS PIED DE CUVE SELECTED AUTOCHTHONOUS COMMERCIAL STARTER CULTURES

50 SPONTANEOUS PIED DE CUVE SELECTED AUTOCHTHONOUS COMMERCIAL STARTER CULTURES

51 SPONTANEOUS PIED DE CUVE SELECTED AUTOCHTHONOUS COMMERCIAL STARTER CULTURES

52 SPONTANEOUS PIED DE CUVE SELECTED AUTOCHTHONOUS COMMERCIAL STARTER CULTURES

53 SPONTANEOUS BACKSLOPPING SELECTED AUTOCHTHONOUS COMMERCIAL STARTER CULTURES

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55 (10 mg/l) (8 mg/l) (2 mg/l) (5-6 mg/l) (5 mg/l) (3 mg/l) Smit, A. Y., du Toit, W. J., and du Toit, M. (2008). Biogenic amines in wine: understanding the headache. S. Afr. J. Enol. Vitic. 29,

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61 Parmigiano Reggiano starter whey is then added to the milk. This is a natural starter culture of lactic ferments obtained from the spontaneous acidification of the whey remaining after the previous day s cheese processing

62 Pane di Altamura The leaven is made by adding ingredients at least three times to increase the fermenting dough, i.e. water and durumwheat meal (20% of the durumwheat flour used)

63 Münchner Bier the wort (which is still hot) is cooled and taken to the fermentation vessels, where doses of yeast are carefully added from special, dedicated, pure cultures. All the pure cultures derive from a single yeast cell so that all the yeast cells determining the taste of Münchener Bier possess totally identical qualities. Addition of the special yeast(s), which is (are) aerated with Munich air, then triggers fermentation of the wort, lasting around 4e8 days (OJ C 316, , pp. 2e8).

64 English Farmhouse Cheddar The milk will be pumped into stainless steel vats and brought to the required temperature. Starter culture is then added to produce the acidity in the milk required during the early stages of cheese making. The starter is mixed into the milk before rennet (natural animal rennet or vegetable rennet or microbic rennet or genetically modified rennet) is added to coagulate the milk

65 English Farmhouse Cheddar From the official web-site, we reported the following specification: A special starter culture is added and the milk is stirred and slowly warmed to around 35 centigrade.

66 Roquefort Before it is pressed, the raw cheese is cultured with spores of Penicillium roqueforti [.] The P. roqueforti culture is added either in liquid form at the renneting stage or in powder form when the curd is placed in the mould [.] The cheese is left exposed in caves in Roquefort-sur-Soulzon, located in the scree of the Combalou mountain, for the length of time needed for the P. roqueforti to develop successfully (OJ C 298, , pp. 28e33).

67 Roquefort From the official French documentation (J. 0. Numéro 21 du 25 janvier 2001 page Textes généraux. Ministère de l agriculture et de la pêche. Décret du 22 janvier 2001 relatif à l appellation d origine contrôlée Roquefort ): The inoculation is done with powders and cultures of P. roqueforti prepared from traditional strains isolated in the microclimate of the caves in the delimited area of the town of Roquefort-sur-Soulzon defined in the Article 6.

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69 Slow microbes for slow food

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87 Economic dimension Environmental dimension Social dimension Scientific dimension

88 GLocal

89 Global2Local

90 SustainaBle

91 Sustainable development - Biodiversity

92 CommonS

93 Commons, Science and Society

94 Results

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109 Tested strains Inhibited strains Saccha1 Saccha 2 LAB1 LAB2 LAB3 LAB4 LAB5 LAB6 LAB7 Non-Saccha1 X X Non-Saccha2 X X X X Non-Saccha3 X X X X X X Non-Saccha4 X X X X X Saccha3 X X X X X X X

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112 Quality, Safety and Spoilage Issues in the Wine Industry Position Paper on the management of microbial resources for the Quality and the Safety of 'Wild', Organic, Biodynamic, and Typical fermented foods/beverages

113 Giuseppe Spano Pasquale Russo Marianna De Gioia Vittorio Capozzi is supported by a grant by the Apulian Region in the framework of FutureInResearch program (practice code 9OJ4W81). Patrick Lucas Aspasia Nisiotou Georgios Banilas

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