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…

PROBING GRAPEVINE-BOTRYTIS CINEREA INTERACTION THROUGH MASS SPECTROMETRY IMAGING

Plants in their natural environment are in continuous interaction with large numbers of potentially pathogenic and beneficial microorganisms. Depending on the microbe, plants have evolved a variety of resistance mechanisms that can be constitutively expressed or induced. Phytoalexins, which are biocidal compounds of low to medium molecular weight synthesized by and accumulated in plants as a response to stress, take part in this intricate defense system.1,2
One of the limitations of our knowledge of phytoalexins is the difficulty of analyzing their spatial responsiveness occurring during plant- pathogen interactions under natural conditions.

Read More

BORDEAUX RED WINES WITHOUT ADDED SULFITES SPECIFICITIES: COMPOSITIONAL AND SENSORY APPROACHES TOWARDS HIGHLIGHTING AND EXPLAI-NING THEIR SPECIFIC FRUITINESS AND COOLNESS

With the development of naturality expectations, wines produced without any addition of sulfur dioxide (SO₂) become very popular for consumers and such wines are increasingly present on the market. Recent studies also showed that Bordeaux red wines without added SO₂ could be differentiated from a sensory point of view from similar wines produced with SO₂¹. Thus, the aim of the current study was to characterize from a sensory point of view, specific aromas of wines without added SO₂ and to identify compounds involved.

Read More

IMPACT OF FINING WITH K-CARRAGEENAN, BENTONITE, AND CHITOSAN ON PROTEIN STABILITY AND MACROMOLECULAR COMPOUNDS OF ALBARIÑO WHITE WINE PRODUCED WITH AND WITHOUT PRE-FERMENTATIVE SKIN MACERATION

Pre-fermentative skin maceration is a technique used in white wine production to enhance varietal aroma, but it can increase protein concentration, leading to protein instability and haze formation [1]. To prevent protein instability, wine producers typically use fining agents such as bentonite, before wine bottling, which can negatively impact sensory characteristics and produce waste [2,3]. The aim of this study was to understand the impact of alternative techniques such as the application of polysaccharides (k-carrageenan and chitosan) on protein stability and on the wine macromolecular composition.

Read More

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.

Read More

INFLUENCE OF THE NITROGEN / LIPIDS RATIO OF MUSTS ON THE REVELATION OF AROMATIC COMPOUNDS IN SAUVIGNON BLANC WINE

Production of volatile compounds by yeast is known to be modulated by must nitrogen. Nevertheless, various parameter of must quality have an impact on yeast fermentation. In this study we propose to evaluate the impact of nitrogen / lipids balance on a Sauvignon Blanc grape juice (Val de Loire).
Must was prepared from the same grapes at pilot scale. Three modalities were carried out: direct pressing, direct pressing with a pre-fermentation cold stabulation and pellicular maceration before pressing.

Read More