 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

CHANGES IN CU FRACTIONS AND RIBOFLAVIN IN WHITE WINES DURING SHORT-TERM LIGHT EXPOSURE: IMPACTS OF OXYGEN AND BOTTLE COLOUR

Copper in white wine can be associated with Cu(II) organic acids (Cu fraction I), Cu(I) thiol species (Cu fraction II), and Cu sulfides (Cu fraction III). The first two fractions are associated with the repression of reductive aromas in white wine, but these fractions gradually decrease in concentration during the normal bottle aging of wine. Although exposure of white wine to fluorescent light is known to induce the accumulation of volatile sulfur compounds, causing light-struck aroma, the influence on the loss of protective Cu fractions is uncertain. Riboflavin is known to be a critical initiator of photochemical reac-tions in wine, but the rate of its decay under short-term light exposure in different coloured bottles and for wine of different oxygen concentrations is not well understood.

Impact of the ‘Pinot’-family on early ripening in cool climate viticulture varieties

‘Pinot Precoce Noir’ (PPN) is an early ripening clone of ‘Pinot Noir’ (PN). The phenological differentiation is visible by an about two weeks earlier onset of veraison. It was found that the early veraison locus Ver1 on chromosome 16, previously identified in ‘Calardis Musqué’, originated from PPN. A highly correlated SSR marker, namely GF16-Ver1, was developed and tested for its ability to molecularly differentiate between PPN and PN as well as its potential to trace individual descendants.

Sensorial characteristic of single variety red wines from four local variants of Tempranillo

It is well-known that there is a relationship between the “terroir” and the characteristics of grapes and quality of wines. However, adequate grape variety and other cultural factors should be also taken into account

Potential application of indigenous Pichia kluyveri for enhanced wine aroma quality

Aims: In previous work, five indigenous Pichia kluyveri strains, GS1-1, FS-2-7, HS-2-1, C730 and C732, were isolated and selected from spontaneous fermented wines from Ningxia and Gansu. The aims of this study were to 1) evaluate resistance of these strains to environmental stressors that may restrict their growth and the progress of alcoholic fermentation; 2) Investigate their fermentation dynamics; 3) Characterise aroma profiles of Cabernet Sauvignon wines made from mixed cultures of P. kluyveri and Saccharomyces cerevisiae.

Can varietal ‘apricot’ aroma of Viognier wine be controlled with clonal selection and harvest timing?

Recent wine-like reconstitution sensory studies confirmed that several monoterpenes were the key aroma compounds in the perception of an ‘apricot’ aroma attribute in Viognier wine.