terclim by ICS banner
IVES 9 IVES Conference Series 9 FERMENTATION POTENTIAL OF INDIGENOUS NON-SACCHAROMYCES YEASTS ISOLATED FROM MARAŠTINA GRAPES OF CROATIAN VINEYARDS

FERMENTATION POTENTIAL OF INDIGENOUS NON-SACCHAROMYCES YEASTS ISOLATED FROM MARAŠTINA GRAPES OF CROATIAN VINEYARDS

Abstract

The interest in indigenous non-Saccharomyces yeast for use in wine production has increased in recent years because they contribute to the complex character of the wine. The aim of this work was to investigate the fermentation products of ten indigenous strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes, belonging to Hypopichia pseudoburtonii, Metschnikowia pulcherrima, Metschnikowia sinensis, Metschnikowia chrysoperlae, Lachancea thermotolerans, Pichia kluyveri, Hanseniaspora uvarum, Hanseniaspora guillermondii, Hanseniaspora pseudoguillermondii, and Starmerella apicola species, and compare it with commercial non-Saccharomyces and Saccharomyces strains. The Maraština sterile grape juice was inoculated with yeast isolates at a concentration of 10⁶ cells/mL in a laboratory flask. The fermentation process was monitored by psycho-chemical parameters and yeast cell counting on WL agar plates. Samples were analyzed by infrared spectroscopy with Fourier transformation (FTIR). Residual sugar after alcoholic fermentation was between 2.3 and 6.8 g/L for all species.

M. chrysoperlae was yeast first finished fermentation after 20 days. Production of volatile acidity was similar for all indigenous yeasts (0.55-0.68 g/L) except H. pseudoguillermonondii which produced 0.87 g/L of volatile acidity and the lowest level of ethanol (11.5 % vol). On the other side, M. sinensis produced wines with the highest level of ethanol (12.7 % vol) and with low concentrations of malic acid. Fermentation with H. pseudoburtonii showed the highest level of lactic acid, 0.67 g/L. The obtained results allow the selection of yeasts for further research in the selection of potential starter cultures for creating a wine with regional character.
1. Whitener, M.E.B., Stanstrup, J., Carlin, S., Divol, B., Toit, M.D., Vrhovšek, U. (2017). Effect of non-Saccharomyces yeast on the volatile chemical profile of Shiraz wine. Australian Journal of Grape and Wine Research. 23, 179–192.
2. Man-Hsi Lin, M., Boss, K.P., Walker, E.M., Sumby, M.K., Grbin, R.P., Jiranek, V. (2020). Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures. International Journal of Food Microbiology. 312,108373, 1-12.
3. Milanović, V., Cardinali, F., Ferrocino, I., Boban, A., Franciosa, I., Gajdoš Kljusurić, J., Mucalo, A., Osimani, A., Aquilanti, L., Garofalo, C., Budić-Leto, I. Croatian white grape variety Maraština: first taste of its indigenous mycobiota. Food Research International 162, 111917, 2022
4. Gajdoš Kljusurić, J.; Boban, A.; Mucalo, A.; Budić-Leto, I. Novel application of NIR spectroscopy for non-destructive determination of ‘Maraština’ wine parameters. Foods 2022, 11, 1172
5. Jolly, N. P., Varela, C., Pretorius, I. S. (2014). Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. FEMS Yeast Res. 14, 215–237.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Ana BOBAN¹, Vesna MILANOVIĆ², Zvonimir JURUN¹, Ana MUCALO¹, Irena BUDIĆ-LETO¹

1. Institute for Adriatic Crops and Karst Reclamation, 21 000 Split, Croatia
2. Polytechnic University of Marche, Department of Agricultural, Food and Environmental Sciences, Ancona, Italy, Via Brecce Bianche, 60131 Ancona, Italy

Contact the author*

Keywords

non-Saccharomyces, monoculture fermentation, FTIR, yeast cell counting

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

ACCUMULATION OF GRAPE METABOLITES IS DIFFERENTLY IMPACTED BY WATER DEFICIT AT THE BERRY AND PLANT LEVELS IN NEW FUNGUS DISEASE-TOLERANT GENOTYPES

The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

Read More

INFLUENCE OF WINEMAKING VARIABLES AND VINEYARD LOCATIONS ON CHEMICAL AND SENSORY PROFILES OF SOUTH TYROLEAN PINOT BLANC

Pinot Blanc, an important grape variety grown in some mountain areas of Northern Italy such as South Tyrol over the last decades, with its cultivation covering 10.3% of the total vineyards, has compatible climatic conditions (e.g. heat requirements) which are normally found in the geographical areas of the mountain viticulture [1,2,3,4]. Climatic changes are hastening the growth of this variety at higher elevations, particularly for the production of high quality wine.

Read More

REGULATION OF CENTRAL METABOLISM IN THE LEAVES OF A GRAPE VINES VA- RIETAL COLLECTION ON A TEMPERATURE CLINE

Grape (Vitis vinifera) is one of the world’s oldest agricultural fruit crops, grown for wine, table grape, raisin, and other products. One of the factors that can cause a reduction in the grape growing area is temperature rise due to climate change. Elevated temperature causes changes in grapevine phenology and fruit chemical composition. Previous studies showed that grape varieties respond differently to a temperature shift of 1.5°C; few varieties had difficulties in the fruit development or could not reach the desired Brix level.

Read More

RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied. The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.

Read More

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More