 IVES 9 IVES Conference Series 9 Influence of different strains of lab on quality of catarratto wine produced in sicily

Influence of different strains of lab on quality of catarratto wine produced in sicily

Abstract

AIM: Lactiplantibacillus plantarum and Oenococcus oeni species is worldwide used as starter for malolactic fermentation [1, 2]. For the first time, in the present study, the impact of malolactic fermentation on Sicilian white wines of the Catarratto cultivar was evaluated by using different commercial LAB strains. Particularly, L. plantarum (ML PrimeTM, Lallemand wine), O. oeni (Lalvin VP41®, O-Mega® and PN4®, Lallemand wine) were used as starter strains for malolactic fermentation.

METHODS: the Catarratto must, after clarification, were aliquoted in steel tanks (2.5 hL). Each tank (5 trials: M8-M12) was inoculated with the indigenous selected strain CS182 Saccharomyces cerevisiae. After 24 hours, ML PrimeTM (M8) , Lalvin VP41® (M9), O-Mega® (M10) and PN4® (M11) were inoculated singularly into grape must. For the control trial, were not added with malolactic starter (M12-MLc). During the alcoholic fermentation, the microbiological and chemical-physical parameters were evaluated. After six months from the date of bottling, the wines were subjected to volatile organic compound investigation and sensory analysis.

RESULTS: grape must showed values of malic acid of 1.58 g/l. Trial M8 inoculated with L. plantarum showed a significant reduction of malic acid reaching values of 1 g/L, three days after inoculum. Trial M9, M10 and M11, inoculated with O. oeni, showed a rapid consumption of malic acid after 15 days of AF and completed malolactic fermentation one week after AF. The VOCs present in highest concentration were 3-methyl-1-butanol in all trials, phenylethyl alcohol in trials M8, M9, and M12, and 2,3-butanediol in M11. The sensorial analysis conducted on the different experimental wines showed a tendency of panelists to prefer trials M8. In fact, wines with the addition of MLPrimeTM, obtained the highest scores for the attributes flavor and odour overall quality, intensity and complexity odours. No unpleasant odours and/or flavours were recorded. Acetic acid content was less than 0.3 g/l in all experimental trials.

CONCLUSIONS

The inoculation of the different commercial LAB strains allowed the malo-lactic fermentation of all wines. L. plantarum proved to be an effective alternative to O. oeni in order to start the malolactic fermentation and the wines were appreciated at sensorial level

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Antonio Alfonzo

Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy,Rosario, PRESTIANNI, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Antonio, ALFONZO, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Michele, MATRAXIA, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Valentina, CRAPARO, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Vincenzo, NASELLI, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Giancarlo, MOSCHETTI, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Luca, SETTANNI, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Raimondo, GAGLIO, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. Antonella, MAGGIO, Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Parco d’Orleans II, Palermo, building 17, Italy Nicola, FRANCESCA, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.

Contact the author

Keywords

Lactiplantibacillus plantarum; Oenococcus Oeni; malolactic fermentation; catarratto wine

Citation

Volatilome in grapevine leaves is defined by the variety and modulated by mycorrhizal symbiosis

Volatile organic compounds (VOCs) constitute a diverse group of secondary metabolites key for the communication of plants with other organisms and for their adaptation to environmental and biotic stresses. The emission of these compounds through leaves is also affected by the interaction of plants with symbiotic microorganisms, arbuscular mycorrhizal fungi (AMF) among them [1]. Our objective was to know the concentration and profile of VOCs emitted by the leaves of two grapevine varieties (Tempranillo, T, and Cabernet Sauvignon, CS, grafted onto R110 rootstocks), inoculated or not with a consortium of five AMF (Rhizophagus irregularis, Funneliformis mosseae, Septoglomus deserticola, Claroideoglomus claroideum and C. etunicatum).

Strigolactones as possible elicitors in sunburn defense mechanisms in grapes: preliminary results

Due to altered climatic conditions, grape berry sunburn has become one of the main challenges in contemporary viticulture.

Growth in global table grape production and consumption is fueled by the introduction of new seedless varieties

Table grape consumption worldwide has experienced a remarkable growth in the first two decades of the 21st century, becoming the third most consumed fresh fruit in some countries, after bananas and apples. This increase has been attributed to several reasons, including the availability of seedless grapes, which has been a key factor in the increase in consumption.

Relation entre les caractéristiques des fromages d’Appellation d’Origine Contrôlée et les facteurs de production du lait

Les fromages d’Appellation d’Origine Contrôlée (AOC) représentent un enjeu économique important pour la filière laitière (11 % des fromages produits en France sont des fromages d’AOC, et dans certaines régions de montagne, cette proportion dépasse 50 %). Les spécificités de ces fromages et leurs liaisons avec les caractéristiques du terroir constituent un système complexe où interagissent en particulier la technologie fromagère et les caractéristiques des laits (composition chimique en particulier). Ces dernières dépendent elles-mêmes des caractéristiques des animaux (origine génétique, facteurs physiologiques, état sanitaire) et de leur mode de conduite (alimentation, hygiène, traite…) (fig. 1). L’influence de ces facteurs de production (alimentation et type d’animal en particulier) sur les caractéristiques des fromages est fréquemment mise en avant par les fromagers, sur la base d’observations empiriques. Il existe cependant très peu de travaux expérimentaux sur le sujet, en raison, entre autres, de la difficulté de séparer correctement les effets propres de ces facteurs d’amont de ceux liés à la technologie fromagère.

PAIRING WINE AND STOPPER: AN OLD ISSUE WITH NEW ACHIEVEMENTS

The sensory characteristics of wine are a topic studied by several researchers over time, but it continues to be a current and challenging subject. These characteristics are fundamental for the consumer acceptability, which has increasingly aroused their interest to modulate them in line with current market trends and innovation demands. The wine physical-chemical and sensory properties depend on a wide set of factors: they begin to be designed in the vineyard and are later constructed during the various stages of winemaking. Afterwards, the wine is placed in bottles and stored or commercialized.