A pressing necessity of the Apulian wine industry is to being able to pilot and to control the wine production to obtain wines with peculiar characteristics and with respect of the typicality guaranteed by the denominations of origin. The employment of selected autochthonous yeast strains would be a potent instrument to improve the organoleptic and sensory characteristics of typical regional wines. In fact, indigenous yeasts are better adapted to a specific must and therefore they are able to exalt the peculiarities of the derived wine. The present work described the genetic diversity of autochthonous Saccharomyces cerevisiae strains derived from natural must fermentations of an important Apulian grape cultivar, denoted as Primitivo. The yeast strains showing the best technological and oenological properties were selected and their fermentative performances were assayed by either laboratory tests and industrial scale fermentations. Two autochthonous yeast strains showed to be good candidates as industrial starter cultures, since they dominated the fermentation process and produced wines characterized by peculiar oenological and organoleptic features, that were judged very pleasant by a panel of winemakers.
Exploitation of autochthonous micro-organism potential to enhance the quality of Apulian wine.
Grieco F;Bleve G;Grieco F;Mita G;Logrieco A
2011
Abstract
A pressing necessity of the Apulian wine industry is to being able to pilot and to control the wine production to obtain wines with peculiar characteristics and with respect of the typicality guaranteed by the denominations of origin. The employment of selected autochthonous yeast strains would be a potent instrument to improve the organoleptic and sensory characteristics of typical regional wines. In fact, indigenous yeasts are better adapted to a specific must and therefore they are able to exalt the peculiarities of the derived wine. The present work described the genetic diversity of autochthonous Saccharomyces cerevisiae strains derived from natural must fermentations of an important Apulian grape cultivar, denoted as Primitivo. The yeast strains showing the best technological and oenological properties were selected and their fermentative performances were assayed by either laboratory tests and industrial scale fermentations. Two autochthonous yeast strains showed to be good candidates as industrial starter cultures, since they dominated the fermentation process and produced wines characterized by peculiar oenological and organoleptic features, that were judged very pleasant by a panel of winemakers.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
