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…

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: EVOLUTION IN BOTTLED WINE

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors. The impact on wine aroma is mainly attributed to volatile phenols, while in-mouth hydrolysis of glycosylated forms may be responsible for long-lasting “ashy” aftertastes (1).

Read More

USE OF COLD LIQUID STABULATION AS AN OENOLOGICAL TECHNIQUE IN WHITE WINEMAKING: EFFECTS ON PHENOLIC, AROMATIC AND SENSORIAL COMPOSITION

The application of different winemaking techniques helps to modify the basic parameters, phenolic profile, and aroma components influencing the final wine quality. In particular, pre-fermentative processes aim to increase the extraction and preservation of grape native compounds. Among them, cold liquid stabulation (macération sur bourbes) consists in maintaining the grape juice on its lees, in suspended condition at low temperature (0-8 °C) for a variable time (generally from 7 to 21 days). The aim of this work is to apply the cold liquid stabulation on two Italian white grape varieties, Arneis and Cortese, to evaluate the impact on basic parameters, color, polyphenolic compounds (TPI), antioxidant power (DPPH), total polysaccharides, and free and glycosylated volatile compounds (GC-MS analysis) during and after the process.

Read More

NEAR INFRARED SPECTROSCOPY FOR THE ESTIMATION OF TEMPRANILLO BLANCO VOLATILE COMPOSITION ALONG GRAPE MATURATION

Grape volatile compounds are mainly responsible for wine aroma, so it is important to know the va-rietal aromatic composition throughout ripening process. Currently, there are no tools that allow mea-suring the aromatic composition of grapes, in intact berries and periodically, throughout ripening, in the vineyard or in the winery. For this reason, this work evaluated the use of near infrared spectroscopy (NIR) to estimate the aromatic composition and total soluble solids (TSS) of Tempranillo Blanco berries during ripening. For this purpose, NIR spectra (1100-2100 nm) were acquired from 240 samples of in-tact berries, collected at different dates, from veraison to overripening.

Read More

OENOLOGICAL AND SUSTAINABILITY POTENTIAL OF WINES PRODUCED FROM DISEASE RESISTANT GRAPE CULTIVARS (PIWI WINES)

The strategy for sustainability in the wine sector of the EU refers to a set of practices and principles that aim to minimize the negative impact of wine production on the environment, social and economic sustainability. Sustainable wine production involves a range of practices that are designed to reduce waste, conserve resources, and promote the well-being of workers and communities.

Read More

EVOLUTION OF CHEMICAL AND SENSORIAL PROFILE OF WINES ELABORATED WITH THEIR OWN TOASTED VINE-SHOOTS AND MICRO-OXYGENATION

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

Read More