In winemaking, the utilization of mixed starter cultures of Saccharomyces and non-Saccharomyces yeasts is a methodology that allows the enhancement of sensory quality and complexity of the final product, without compromising the general quality and safety of the oenological products. The aim of this study was to assess the oenological potential of Candida zemplinina in mixed cultures (co-inoculation) and sequential inoculation with S. cerevisiae for the industrial wine production. Three previously characterized S. cerevisiae strains [1] were separately used, as multistarter, together with an autochthonous C. zemplinina strain [2] in lab-scale microvinification trials of Negroamaro must. The fermentation course and the quality of final product indicated that C. zemplinina strain 35NC1 positively contributed to increasing the wine organoleptic quality. At the best of our knowledge, the present report is the first study regarding the utilization of a selected C. zemplinina strain in multistarter inoculation with S. cerevisiae for the production of Negroamaro wine. The results of this investigation corroborate the concept that non-Saccharomyces yeasts play a essential role in wine-bouquet formation and their action could reduce the risks for wine quality and safety often associated with uncontrolled vinification. This research was partially supported by the Apulian Region Projects "Sviluppo di approcci microbiologici innovativi per il miglioramento della qualità di vini tipici regionali (NEWine)". References 1.Chiriatti M., et al. (2012). Identification, characterization and application of autochthonous fermentative starter cultures for the industrial production of Negroamaro and Primitivo wine Proceedings of the III SIMTREA Congress, June 26-28, Bari, Italy, pp. 93-94. 2.Tristezza M., et al. (2016). Caratterizzazione molecolare e tecnologica di lieviti vinari autoctoni appartenenti alla specie Candida zemplinina. Proceedings of the "11° Convegno Nazionale sulla Biodiversità", 9-10 giugno, Matera, Italy, p. 211.
Selected Candida zemplinina strain in multistarter grape must fermentations with Saccharomyces cerevisiae
Mariana Tristezza;Maria Tufariello;Francesco Grieco;Francesco Grieco
2017
Abstract
In winemaking, the utilization of mixed starter cultures of Saccharomyces and non-Saccharomyces yeasts is a methodology that allows the enhancement of sensory quality and complexity of the final product, without compromising the general quality and safety of the oenological products. The aim of this study was to assess the oenological potential of Candida zemplinina in mixed cultures (co-inoculation) and sequential inoculation with S. cerevisiae for the industrial wine production. Three previously characterized S. cerevisiae strains [1] were separately used, as multistarter, together with an autochthonous C. zemplinina strain [2] in lab-scale microvinification trials of Negroamaro must. The fermentation course and the quality of final product indicated that C. zemplinina strain 35NC1 positively contributed to increasing the wine organoleptic quality. At the best of our knowledge, the present report is the first study regarding the utilization of a selected C. zemplinina strain in multistarter inoculation with S. cerevisiae for the production of Negroamaro wine. The results of this investigation corroborate the concept that non-Saccharomyces yeasts play a essential role in wine-bouquet formation and their action could reduce the risks for wine quality and safety often associated with uncontrolled vinification. This research was partially supported by the Apulian Region Projects "Sviluppo di approcci microbiologici innovativi per il miglioramento della qualità di vini tipici regionali (NEWine)". References 1.Chiriatti M., et al. (2012). Identification, characterization and application of autochthonous fermentative starter cultures for the industrial production of Negroamaro and Primitivo wine Proceedings of the III SIMTREA Congress, June 26-28, Bari, Italy, pp. 93-94. 2.Tristezza M., et al. (2016). Caratterizzazione molecolare e tecnologica di lieviti vinari autoctoni appartenenti alla specie Candida zemplinina. Proceedings of the "11° Convegno Nazionale sulla Biodiversità", 9-10 giugno, Matera, Italy, p. 211.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
