Microbial Resources and Sparkling Wine Differentiation: State of the Arts

Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for formulation of microbial starter cultures are a fundamental parameter exalting quality and safety final product. Nowadays, management employed resource is highly requested by stakeholders, because economic importance this oenological sector. Here, we report an overview production processes main characterisation criteria to select Saccharomyces non-Saccharomyces appropriate preparation commercial dedicated primary and, particular, secondary fermentation wines. We also focused on possible uses indigenous improve unique traits wines from particular productive areas. In summary, industry will get important advantage autochthonous resources associated with vineyard/wine diversity.