 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

Maturation of Agiorgitiko (Vitis vinifera) red wine on its wine lees: Impact on its phenolic composition

Maturation of wine on lees (often referred as sur lie) is a common practice applied by many winemakers around the world. In the past this method was applied mainly on white and/or sparkling wine production but recently also to red wine production. In our experiment, we matured red wine on wine lees of two origins: a) Light wine lees, collected after the completion of the alcoholic fermentation, b) Heavy lees, collected after the completion of the malolactic fermentation. The lees were free of off-odors and were added in the red wine in percentage 3% and 8%, simulating common winemaking addition. The maturation lasted in total six months and samples were collected for analysis after one, three and six months. During storage the lees were stirred.

Toward an automatic way to identify red blotch infected vines from hyperspectral images acquired in the field

Vineyards are affected by different virus diseases, which can lower yield and affect the quality of grapes. Grapevine red blotch disease is one of them, and no curative solution exists. Once infected, a vine must be removed and replaced with a virus-free vine (aka roguing). Screening vineyards to look for symptoms can be time-consuming and needs well-trained experts. To improve this process, we conducted an experiment identifying infected vines using a hyperspectral camera in the field.

Molecular approaches for understanding and modulating wine taste

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.

The effects of canopy side on the chemical composition of merlot, Cabernet-Sauvignon, and Carmenère (Vitis vinifera L.) Grapes during ripening

Carmenère fruit during ripening of a Vertical shoot positioning, VSP, trained experimental vineyard with north-south row orientation.

From genes to vineyards: system biology and new breeding technologies for water stress tolerance in grapevines

One of the major challenges for food security and sovereignty is to produce stress-tolerant plants without introducing foreign DNA, because the legislative process, that bans transgenics, challenges us to find new solutions for producing plants that can survive the drought. To achieve this goal, we need to identify genes that can be modified to improve stress tolerance in plants. In this work, we present an online tool for exploring the transcriptome of grapevines under water stress, which is one of the most important abiotic stresses affecting viticulture. The tool is based on a comprehensive collection of rna-seq data from 997 experiments, covering four different tissues (leaf, root, berry, and shoot), various levels of water stress, and diverse genetic backgrounds (cultivars and rootstocks) with different levels of tolerance to water stress.