The adoption of multi-species starter cultures is highly considered in modern winemaking to enhance the complexity and wine attributes. However, the valuation of strains compatibility at the industrial-scale is essential to guarantee the quality and the safety during the process. This concept is particularly important when the starter is composed of non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three organisms with dissimilar biological properties and oenological implication. To the best of our knowledge, this study is the first report of the simultaneous employment of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. We investigated the oenological potential of the indigenous characterized strains from the Southern Italy (Apulian region), it being Candida zemplinina (syn. Starmerella bacillaris; strain 35NC1), S. cerevisiae (strain NP103), and L. plantarum (strain LP44). The microbial dynamics, fermentative profiles and production of volatile secondary compounds were firstly evaluated by lab-scale micro-vinification tests and then by pilot-scale wine production. To validate the obtained results, we carried out two industrial-scale vinification on 100HL of Negroamaro cultivar grape must, during the 2017 and 2018 vintages. The multi-starter preparation effectively dominated the different stages of the fermentation processes and improved the organoleptic wine features to different extents, when compared to same wines obtained by using commercial starters preparations. These results shown that the concurrent inoculation of the three species modulated the quality and quantity of numerous volatile compounds, thus endorsing the concept that wine complexity reflects the complexity of the starter cultures.
Contributo come "Topic Review" al Database online "Encyclopedia" edito da MDPI.
Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum: a novel mixed starter culture for wine industrial production
Francesco Grieco;Vittorio Capozzi
2020
Abstract
The adoption of multi-species starter cultures is highly considered in modern winemaking to enhance the complexity and wine attributes. However, the valuation of strains compatibility at the industrial-scale is essential to guarantee the quality and the safety during the process. This concept is particularly important when the starter is composed of non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three organisms with dissimilar biological properties and oenological implication. To the best of our knowledge, this study is the first report of the simultaneous employment of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. We investigated the oenological potential of the indigenous characterized strains from the Southern Italy (Apulian region), it being Candida zemplinina (syn. Starmerella bacillaris; strain 35NC1), S. cerevisiae (strain NP103), and L. plantarum (strain LP44). The microbial dynamics, fermentative profiles and production of volatile secondary compounds were firstly evaluated by lab-scale micro-vinification tests and then by pilot-scale wine production. To validate the obtained results, we carried out two industrial-scale vinification on 100HL of Negroamaro cultivar grape must, during the 2017 and 2018 vintages. The multi-starter preparation effectively dominated the different stages of the fermentation processes and improved the organoleptic wine features to different extents, when compared to same wines obtained by using commercial starters preparations. These results shown that the concurrent inoculation of the three species modulated the quality and quantity of numerous volatile compounds, thus endorsing the concept that wine complexity reflects the complexity of the starter cultures.| File | Dimensione | Formato | |
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