Title:Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector
VOLUME: 11 ISSUE: 1
Author(s):Ludovic Roudil , Pasquale Russo*, Carmen Berbegal , Warren Albertin , Giuseppe Spano and Vittorio Capozzi
Affiliation:Department of the Sciences of Agriculture, Food and Environment, University of Foggia, via Napoli 25, 71122 Foggia, Department of the Sciences of Agriculture, Food and Environment, University of Foggia, via Napoli 25, 71122 Foggia, Department of the Sciences of Agriculture, Food and Environment, University of Foggia, via Napoli 25, 71122 Foggia, Unite de Recherche OEnologie EA 4577, USC 1366 INRA, ENSCBP Bordeaux INP, Universite de Bordeaux, ISVV, 33140, Villenave d'Ornon, Department of the Sciences of Agriculture, Food and Environment, University of Foggia, via Napoli 25, 71122 Foggia, Department of the Sciences of Agriculture, Food and Environment, University of Foggia, via Napoli 25, 71122 Foggia
Keywords:Wine, alcoholic fermentation, non-Saccharomyces, starter cultures, yeasts, patents.
Abstract:
For 15 years, non-Saccharomyces starter cultures represent a new interesting segment in
the dynamic field of multinationals and national companies that develop and sell microbial-based
biotechnological solutions for the wine sector. Although the diversity and the properties of non-
Saccharomyces species/strains have been recently fully reviewed, less attention has been deserved
to the commercial starter cultures in term of scientific findings, patents, and their innovative applications.
Considering the potential reservoir of biotechnological innovation, these issues represent an underestimated
possible driver of coordination and harmonization of research and development activities
in the field of wine microbiology. After a wide survey, we encompassed 26 different commercial
yeasts starter cultures formulated in combination with at least one non-Saccharomyces strain. The
most recent scientific advances have been explored delving into the oenological significance of
these commercial starter cultures. Finally, we propose an examination of patent literature for the
main yeasts species commercialised in non-Saccharomyces based products.
We highlight the presence of asymmetries among scientific findings and the number of patents
concerning non-Saccharomyces-based commercial products for oenological purposes. Further investigations
on these microbial resources might open new perspectives and stimulate attractive innovations
in the field of wine-making biotechnologies.