 IVES 9 IVES Conference Series 9 Evaluation of Saccharomyces cerevisiae strains from honey by-products by their performance as starters in the wine industry

Evaluation of Saccharomyces cerevisiae strains from honey by-products by their performance as starters in the wine industry

Abstract

AIM: Recent studies on yeast ecology of non-oenological niches have highlighted the ability of some Saccharomyces cerevisiae yeasts to ferment grape must [1]. Considering that the market for sparkling wines is highly competitive in terms of aromatic complexity, a technological selection of S. cerevisiae strains isolated from high-sugar matrices (honey and honey by-products) was carried out. Strains with high oenological performance were used as starter cultures on an industrial scale for the production of base wines for sparkling wine production.

METHODS: All S. cerevisiae isolates were subjected to genotypic identification (RFLP and sequencing of the D1/D2 region of the 26S rRNA gene) [2] and strain typing by interdelta analysis [3]. Characterized strains were subjected to in vitro technology screening (H2S production, resistance to different concentrations of ethanol and potassium metabisulfite, capacity to grow at 10° and 15° and at pH 2.5, 2.8 and 3) [4]. In order to determine the fermentation power and fermentation vigor, the strains with the optimal in vitro performance were subjected to micro-fermentation tests in grape must. The selected yeasts were used to ferment a must for the production of base wine and the products was subjected to sensory analysis.

RESULTS: Genotypic analysis conducted on 552 isolates identified the yeasts as S. cerevisiae. Strain typing allowed the characterize of 98 strains. In relation to technology screening results, 4 strains (SPF21, SPF42, SPF52 and SPF159) have been successfully used as starter cultures for the production of base wines at industrial level. Sensorial analysis done on different wines showed the absence of unpleasant odors and/or flavours and it was observed a significant increase of aromatic complexity and intensity.

CONCLUSIONS

Saccharomyces cerevisiae strains have shown a high fermentative capacity and represent a valid alternative for the improvement of the sensory characteristics of the final product. The microbial ecology of honey and its by-products is rich in Saccharomyces spp. with high fermentative capacity and potentially applicable in alcoholic fermentation. The use of unconventional yeasts, could be a valid alternative to characterize the base wine and improve the typicality of the sparkling wines in order to satisfy the demand of the consumers.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Nicola Francesca

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 Rosario, PRESTIANNI, 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 Antonio, ALFONZO, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy

Contact the author

Keywords

honey by-products; Saccharomyces cerevisiae; alcoholic fermentation; sensory analysis

Citation

Viticulture and climate: from global to local

Aims: This review aims to (1) present the multiple interests of studying and depicting and climate spatial variability for vitivinicultural terroirs study; (2) explain the factors that affect climate spatial variability according to the spatial scale considered and (3) provide guidelines for climate zoning considering challenges linked to each methodology considered.

Dual mode of action of grape cane extracts against Botrytis cinerea

Crude extracts of Vitis vinifera canes represent a natural source of stilbene compounds with well characterized antifungals properties. In our trials, exogenous application of a stilbene extract (SE) obtained from grape canes on grapevine leaves reduces the necrotic lesions caused by Botrytis cinerea

Photo-oxidative stress and light-struck defect in Corvina rosé wines: influence of yeast nutritional strategies

Light exposure is one of the major factors affecting the sensory quality of rosé wines and resulting in the light-struck fault.

Soil or geology? And what’s the difference? Some observations from the New World

Observational historical geology seeks to establish the evolutionary history of the surface of Earth. This approach is applicable not only to bedrock, but to the soft material that lies at the surface, the stuff called soil by most people. The geologic perspective provides a view of this material that is quite different from that of soil science, at least as practiced by many in America.

Technical innovation and quality control of wine production in China

Recent decades have witnessed an evolving trend of diverse product types, improved quality, and green, low-carbon, and sustainable development in chinese wine market. A quality evaluation system, namely, with a dual orientation of “flavor compounds” and “sensory evaluation” is used as guidance for winemaking innovation in China.