The aim of this work was to evaluate the suitabilityof four strains of Saccharomyces cerevisiaeendowed with in vitro b-glucosidase activity to improvethe Sangiovese wine aroma profiles. In particular theeffects of the strains on fermentation kinetics, wine sugarand acid concentrations, volatile molecule profiles andcolour parameters were evaluated. Moreover their effectson anthocyanins, anthocyanidins and poliphenols wereevaluated. These four strains of S. cerevisiae were tested incomparison with one commercial strain and with a spontaneousfermentation in the presence and in the absence ofparaffin oil. The results showed that the four wild strainshad high fermentation rates and an efficient conversion ofgrape sugars to alcohol. However, each strain impartedspecific features to the wine. AS11 and AS15 gave rise towine having low volatile acidity values associated to highlevels of linalool and nerolidol. They provoked decrease ofanthocyanins accompanied by the increase of some anthocyanidins.S. cerevisiae BV12 and BV14 showed the bestperformances producing wines with the lowest residualsugar contents and volatile acidity values, high levels ofnerolidol and citronellol without detrimental effects onwine colour.[...]
Use of Saccharomyces cerevisiae strains endowed with β-glucosidase activity for the production of Sangiovese wine
CHAVES LOPEZ, CLEMENCIA;
2011-01-01
Abstract
The aim of this work was to evaluate the suitabilityof four strains of Saccharomyces cerevisiaeendowed with in vitro b-glucosidase activity to improvethe Sangiovese wine aroma profiles. In particular theeffects of the strains on fermentation kinetics, wine sugarand acid concentrations, volatile molecule profiles andcolour parameters were evaluated. Moreover their effectson anthocyanins, anthocyanidins and poliphenols wereevaluated. These four strains of S. cerevisiae were tested incomparison with one commercial strain and with a spontaneousfermentation in the presence and in the absence ofparaffin oil. The results showed that the four wild strainshad high fermentation rates and an efficient conversion ofgrape sugars to alcohol. However, each strain impartedspecific features to the wine. AS11 and AS15 gave rise towine having low volatile acidity values associated to highlevels of linalool and nerolidol. They provoked decrease ofanthocyanins accompanied by the increase of some anthocyanidins.S. cerevisiae BV12 and BV14 showed the bestperformances producing wines with the lowest residualsugar contents and volatile acidity values, high levels ofnerolidol and citronellol without detrimental effects onwine colour.[...]I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
