Boscaino F., Sorrentino A., Ionata E., La Cara F., Volpe MG.: Avaluation of Autochthonous selected yeasts from grapes and cellar in winemaking of Aglianico vine Aglianico cultivar is an ancient red grape variety native of Campania region of the Southern of Italy. Until a few decades ago, wine was produced by natural fermentation carried out by autochthonous yeasts present on the grapes and in the cellar. The grapes epiphytic microflora is prevalently composed of apiculate yeasts with a poor fermentative power and by oxidative yeasts, belonging to non- Saccharomyces group. On the other hand, most of the yeast strains present in the cellar belong to Saccharomyces "sensu stricto". The aim of this work was the selection of new combinations of yeast strains isolated from the autochthonous microflora of Aglianico grapes and wine cellar, located in the Irpinian area, and their use in winemaking process to improve the organoleptic and sensory peculiarities of the wine obtained. The yeasts isolated from grapes and cellar were characterized by morphological, biochemical, and technological analysis. They belonged mainly to the genus Saccharomyces, Hanseniaspora, Kloeckera, Rhodotorula, Metschnikowia and Candida. Among these yeasts the two strains (AGSW15 and FLOSW4) that showed the best winemaking performance were selected and identified as H. uvarum and S. cerevisiae by 26S rDNA D1/D2 region sequence analysis. These yeasts, when utilized in cellar for semi-industrial-scale fermentations, successfully dominate the alcoholic fermentation and contributed to the improvement of the wine organoleptic qualities as assessed by the flavor profile obtained through the SPME-GC/MS technique. These results clearly suggest the utilization of these selected strains in autochthonous fermentation starter to preserve the peculiarities of this typical regional wine. Keywords: Aglianico cultivar, autochthonous yeasts, starter, volatile compounds
EVALUATION OF AUTOCHTHONOUS SELECTED YEASTS FROM GRAPES AND CELLAR IN WINEMAKING OF AGLIANICO VINE
Floriana Boscaino;Alida Sorrentino;Elena Ionata;Francesco La Cara;Maria Grazia Volpe
2014
Abstract
Boscaino F., Sorrentino A., Ionata E., La Cara F., Volpe MG.: Avaluation of Autochthonous selected yeasts from grapes and cellar in winemaking of Aglianico vine Aglianico cultivar is an ancient red grape variety native of Campania region of the Southern of Italy. Until a few decades ago, wine was produced by natural fermentation carried out by autochthonous yeasts present on the grapes and in the cellar. The grapes epiphytic microflora is prevalently composed of apiculate yeasts with a poor fermentative power and by oxidative yeasts, belonging to non- Saccharomyces group. On the other hand, most of the yeast strains present in the cellar belong to Saccharomyces "sensu stricto". The aim of this work was the selection of new combinations of yeast strains isolated from the autochthonous microflora of Aglianico grapes and wine cellar, located in the Irpinian area, and their use in winemaking process to improve the organoleptic and sensory peculiarities of the wine obtained. The yeasts isolated from grapes and cellar were characterized by morphological, biochemical, and technological analysis. They belonged mainly to the genus Saccharomyces, Hanseniaspora, Kloeckera, Rhodotorula, Metschnikowia and Candida. Among these yeasts the two strains (AGSW15 and FLOSW4) that showed the best winemaking performance were selected and identified as H. uvarum and S. cerevisiae by 26S rDNA D1/D2 region sequence analysis. These yeasts, when utilized in cellar for semi-industrial-scale fermentations, successfully dominate the alcoholic fermentation and contributed to the improvement of the wine organoleptic qualities as assessed by the flavor profile obtained through the SPME-GC/MS technique. These results clearly suggest the utilization of these selected strains in autochthonous fermentation starter to preserve the peculiarities of this typical regional wine. Keywords: Aglianico cultivar, autochthonous yeasts, starter, volatile compoundsI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
