italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Technical Articles
  • » Uncovering of a domesticated yeast starter culture during the spontaneous fermentation of withered grapes

Uncovering of a domesticated yeast starter culture during the spontaneous fermentation of withered grapes

R. L. Binati, et al. Department of Biotechnology, University of Verona, Italy

Uncovering of a domesticated yeast starter culture during the spontaneous fermentation of withered grapes

The interest for the conservation and improvement of traditional spontaneous fermentations is rising among wine producers, to reduce the spoilage risks associated with this approach, and ultimately meet the consumers demand for more typical and quality-focused products.

The aim of this study was the identification and characterization of the prevailing yeast population during a spontaneous fermentation of withered grapes must in the production of the prestigious wine Amarone della Valpolicella.

For this matter, samples were collected throughout the fermentation process and the dominant yeasts were isolated, identified and typed with molecular approaches.

These analysis allowed the recognition of three leading strains of Saccharomyces cerevisiae, including a starter strain, which was formerly inoculated in the estate many years ago, and thus was able to adapt in the winery environment, integrate along the natural microbiota and behave as a “domesticated” yeast.

Moreover, S. bayanus was present amid the dominant yeasts, a species commonly found in Amarone wine.

Some strains were selected for laboratory microvinification trials, followed by chemical and volatile compounds analysis of the produced wines. The statistical evaluation of significant differences between the selected strains validated their ability to conclude the fermentation, and recognized their distinctive outcomes in the wine.

In conclusion, this study allowed the highlighting of potential advantages and eventual drawbacks related to spontaneous fermentations. Furthermore, it confirmed that the presence and efficient use of indigenous and domesticated yeasts offer the winery the possibility of obtaining wines with distinctive volatile profiles.

Article based on the poster presented at the at the 12th edition of Enoforum (Vicenza, Italy, May 21-23, 2019).

Published on 02/03/2020
Related sheets
    E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
    Published on:10/08/2005
    A new device for stabilisation of white wines throughout a continous flow system
    Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
    Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
    Published on:15/01/2020
    A new life for winemaking lees: from waste to photovoltaics
    Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
    The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
    Published on:09/09/2020
    A novel electrochemical approach for rapid analysis of white grapes polyphenols and monitoring of pre-fermentative operations
    M. UGLIANO, J. WIRTH, S. BÉGRAND, J. B. DIÉVAL, C. PASCAL, S. VIDAL; Università degli Studi di Verona - Vinventions, Francia
    The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices. In the case of white wine production, measurement o...
    Published on:02/05/2019
    An electrochemical method for real time measurement of polyphenols during winemaking
    By Christine Pascal, Nelly Champeau, Jean Baptiste Diéval, Stéphane Vidal; Vinventions, Enology team, France
    Polyphenols are known to play a major role in must oxidation as well as in wine aging and oxidation. However, they are difficult to measure in the cellar due to lack of adequate technology. Therefo...
    Published on:03/02/2020
    Application of unconventional tannins as markers of authenticity
    E. Longo, F. Rossetti, V. Merkyte, M. Jourdes, P.L. Teissedre and E. Boselli; Univ. of Bolzano, Univ. Politec. delle Marche-Italy, ISVV-France
    This work aimed at the identification of novel macro-cyclic ‘crown’ prodelphinidins (c-PD) in 19 PDO wines from South Tyrol (vintage 2016) obtained from several regional (Lagrein and Vernatsch/Schi...
    Published on:21/10/2020
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,451172