Management of microbial resources for autochtonous winegrape varieties.

‘Uva di Troia’ is an Apulian autochthonous winegrape variety, medium-late harvesting (first-second week of October). Using an integrated approach, we analysed the impact of microbial determinants on the quality of ‘Nero di Troia’ wines. We collected grapes and wines from wine companies located in different area of northern Apulia with the aim to select and charaterize autochthonous microbial starters: Saccharomyces, non- Saccharomyces and malolactic bacteria strains. Moreover, we assessed the presence of potentialy spoilage microbs such as yeasts belonging to the genera Brettanomyces/Dekkera and biogenic amine-forming lactic acid bacteria. The principal implication of our approach is the improvement of ‘Nero di Troia’ “unique qualities” either via an enhanced management of microbial biodiversity or the analysis of biological risks for human health, production losses due to spoilage, and industrial exigencies mainly related to product standardization.