In the last years the use of a multistarter fermentation process has been proposed toimprove the organoleptic characteristics of wines. In the present study the fermentation performances and the interactions of mixed and sequential cultures of Hanseniaspora uvarum, Candida zemplinina, and a strain of Saccharomyces cerevisiae isolated fromorganic musts were investigated. To evaluate the oenological performances of the tested strains microvinifications in pasteurized red grape juice from Montepulciano d’Abruzzo cultivar were compared. The course of fermentation has been controlled through classical determinations (CO2 evolution, ethanol, glycerol, pH, total titratable acidity, sugar con-tent, free sulfur dioxide (SO2), dry extract, sugars, organic acids, and volatile compounds). Moreover, the yeast population was determined by both culture-dependent and indepen-dent approaches. In particular, the pure culture of H. uvarum and C. zemplinina did not endthe fermentation. On the contrary, when S. cerevisiae was added, fermentations werefaster confirming that yeast interactions influence the fermentation kinetics. Moreover, C. zemplinina showed a good interaction with S. cerevisiae by increasing the fermentationkinetic in high gravity Montepulciano must, with low ethyl acetate and acetic acid production.This study confirmed that non-Saccharomyces yeasts play a crucial role also in organicwines and their activity could be modulated through the selection of appropriate strains that correctly interact with S. cerevisiae.[...]

Multistarter from organic viticulture for red wine Montepulciano d’Abruzzo production

SUZZI, Giovanna;SCHIRONE, MARIA;SERGI, Manuel;FASOLI, GIUSEPPE;AGUZZI, Irene;TOFALO, ROSANNA
2012

Abstract

In the last years the use of a multistarter fermentation process has been proposed toimprove the organoleptic characteristics of wines. In the present study the fermentation performances and the interactions of mixed and sequential cultures of Hanseniaspora uvarum, Candida zemplinina, and a strain of Saccharomyces cerevisiae isolated fromorganic musts were investigated. To evaluate the oenological performances of the tested strains microvinifications in pasteurized red grape juice from Montepulciano d’Abruzzo cultivar were compared. The course of fermentation has been controlled through classical determinations (CO2 evolution, ethanol, glycerol, pH, total titratable acidity, sugar con-tent, free sulfur dioxide (SO2), dry extract, sugars, organic acids, and volatile compounds). Moreover, the yeast population was determined by both culture-dependent and indepen-dent approaches. In particular, the pure culture of H. uvarum and C. zemplinina did not endthe fermentation. On the contrary, when S. cerevisiae was added, fermentations werefaster confirming that yeast interactions influence the fermentation kinetics. Moreover, C. zemplinina showed a good interaction with S. cerevisiae by increasing the fermentationkinetic in high gravity Montepulciano must, with low ethyl acetate and acetic acid production.This study confirmed that non-Saccharomyces yeasts play a crucial role also in organicwines and their activity could be modulated through the selection of appropriate strains that correctly interact with S. cerevisiae.[...]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11575/15867
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